Salpicón is an easy shredded beef salad that doesn’t require too many skills in the kitchen and includes some of the most common components of a salad like lettuce, tomato, onion, and a dressing. This salad can also be prepared some hours ahead of time and served either as a whole meal or as an entry for picnics or parties.
Salpicón, Shredded Beef Mexican Salad
Salpicon is a very practical dish for those hot summer days when you don’t want to spend a great deal of time in the kitchen... just make sure you cook the meat the night before in your crock pot or pressure cooker; the next day, shred the meat and reserve for later use.
There are several dishes with the name salpicón in México, and most of the time, it is a preparation where the meat is shredded or finely chopped. The meat can be either deer or fish in the south or beef and rabbit in other regions of the country. Sometimes the name is modified with the type of meat used, e.g.: crab salpicon.
How to make Salpicón de Res Recipe
DIRECTIONS:
- Place meat, onion, garlic, and bay leaf in a stockpot; cover with water and cook over a medium-high heat. When it starts boiling, reduce heat and simmer until meat is tender and can be easily shredded with a fork (about 2 ½ hours). You can also cook the meat in your slow-cooker in the high setting for about 6 hours. If you’re cooking it in a pressure cooker, cook for 45 minutes. (Please check the ingredients list below)
- While the meat is cooking, mix the oil and vinegar in a small bowl. Crush the oregano with your fingers, add it to the dressing, and season with salt and pepper. Reserve for serving time.
- Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef using 2 forks, and season with salt.
- Place shredded beef in a large bowl and gently toss in the lettuce, onion, radishes, tomatoes, and olives.
- Transfer the Shredded Beef Mexican Salad to a large serving plate, if you wish. Garnish with the avocado slices and drizzle with the dressing. Serve with corn tostadas and enjoy!
My family loves this Shredded Beef Mexican Salad so much that, every time I make it, there are no leftovers. I hope that your family will enjoy it as much as we do!
¡Buen provecho!
Mely,
More recipes:
Mexican Christmas Apple Salad
Mexican Christmas Eve Salad
Salpicon, Shredded Beef Mexican Salad
Ingredients
TO COOK THE MEAT:
- 1 ½ pound of skirt steak or eye round roast cut into large cubes
- ½ medium white onion
- 2 garlic cloves
- 1 bay leaf
- Salt to season
FOR THE DRESSING:
- 3 tablespoons of vegetable oil
- 1 tablespoon distilled white vinegar*
- ½ teaspoon Mexican oregano
- Salt and pepper to taste
FOR THE SALAD:
- 3 cups romaine lettuce finely sliced
- ¼ white onion sliced into rings
- 4 radishes finely sliced
- 1 large tomato diced
- 8 pimiento-stuffed Spanish olives sliced
- 1 avocado peeled and sliced
TO SERVE:
- 12 corn tostadas
- Pickled carrots and jalapeño peppers
Instructions
- Place meat, onion, garlic, and bay leaf in a stockpot; cover with water and cook over a medium-high heat. When it starts boiling, reduce heat and simmer until meat is tender and can be easily shredded with a fork (about 2 ½ hours). You can also cook the meat in your slow-cooker in the high setting for about 6 hours. If you’re cooking it in a pressure cooker, cook for 45 minutes.
- While the meat is cooking, mix the oil and vinegar in a small bowl. Crush the oregano with your fingers, add it to the dressing, and season with salt and pepper. Reserve for serving time.
- Transfer meat to a bowl to cool. Once cooled enough to handle, shred the beef using 2 forks, and season with salt.
- Place shredded beef in a large bowl and gently toss in the lettuce, onion, radishes, tomatoes, and olives.
- Transfer the salad to a large serving plate, if you wish. Garnish with the avocado slices and drizzle with the dressing. Serve with corn tostadas and enjoy!
J. D. the Tejano
While Mely's recipes, instructions, and insights are just about the "best in the business" among all the foodie websites I visit on a regular basis, for me the highest accomplishment of her website is the astounding food staging and the absolutely remarkable photos she sends with her email newsletters. How come all these other food "experts" can't even come close to the artistic, high quality, and appetizing pictures of the great food Mely shows to us. Keep up the good work, Sister. We're all glad you came to the USA to rescue us and to show us (in words and beautiful pictures) what real food is.
Becky
Looking for your recipe for albondigas. Will you please tell me how to find it?
Thank you for the delicious foods you have posted!
Mely Martínez
Hello Becky,
Sure, here is the link to the Albondigas recipe:https://www.mexicoinmykitchen.com/mexican-meatball-soup-recipe/
Happy cooking!
German Bones-lopez
Very helpful and well explaine thank you.
Mely Martínez
Hello German,
Thank you for trying the Salpicón recipe! Enjoy it!
maria mora
Can I use Flank Steak instead?
Mely Martínez
Hello Maria,
Yes, flank steak is great for this recipe, too!
Taina
Se ve delicioso, se me antojo con unas tostadas y demasiada crema jeje.
Helena Jones
It's my favorite Mexican dish. It brings so many memories.
More Cowbell
I've never heard of cherry vinegar. Is this something I could order, or do you make your own.?
That salad looks delicious, and anything that can be done in the crockpot this time of year is a plus. Thanks!
mmartinez
Hello More Cowbell,
Sorry, my mistake, it should say Sherry vinegar (Jerez). I just added a link for people to check it out. Thanks for pointing that out. Happy cooking!