Salpicón may be served immediately (see note for serving suggestions) or toasted slightly in skillet: Melt butter in large skillet over medium-high heat. Add beef and cook, stirring, until beginning to crisp and dry out, about 15 minutes. Serve.
Special equipment
large pot, strainer, food processor, large mixing bowl, large skillet (optional)
Directions
In a medium stainless-steel or cast iron skillet, toast pumpkin seeds over medium heat, stirring and tossing frequently, until seeds have browned lightly in spots and have a lightly roasted aroma, about 5 minutes. Transfer seeds to a small plate or bowl and allow to cool, about 5 minutes.
Using a high-powered blender or a spice grinder, grind toasted pumpkin seeds to a fine powder. Using a fine-mesh strainer set over a bowl, sift the powder to remove any larger fibrous pieces. Regrind if necessary. Mix powder with salt until well incorporated.
Special equipment
High-powered blender or spice grinder, fine-mesh-strainer
Make-Ahead and Storage
Alguashte can be stored in an airtight container at room temperature for up to 5 days.
