Salpicon de res is a refreshing and flavorful dish perfect for warm weather or a light meal. It is a protein-packed, nutritious, and satisfying meal that can be enjoyed as a main or side dish.
1- ½poundof skirt steak or eye round roastcut into large cubes
½medium white onion
2garlic cloves
1bay leaf
Salt to season
FOR THE DRESSING:
3tablespoonsof vegetable oilor olive oil
1tablespoondistilled white vinegar*
½teaspoonMexican oregano
Salt and pepper to taste
FOR THE SALAD:
3cupsromaine lettucefinely sliced
¼white onionsliced into rings
4radishesfinely sliced
1large tomatodiced
8pimiento-stuffed Spanish olivessliced
1avocadopeeled and sliced
TO SERVE:
12corn tostadas
Pickled carrots and jalapeño peppers
Instructions
How to cook the meat
First, place meat, onion, garlic, and bay leaf in a large pot; cover with water and boil over medium-high heat. Then, when it starts boiling, reduce the heat and simmer until the meat is tender and can be easily shredded with a fork (about 2 ½ hours).
Once cooled enough to handle, shred the beef using 2 forks and season with salt.
Note: You can cook the meat in your slow cooker in high settings for about 6 hours. If you cook it in a pressure cooker, cook it for 45 minutes, or in an Instant Pot for about 35 minutes.
How to make your dressing
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.
Note: this is a very simple dressing to which you can always add some of your favorite ingredients, like lemon juice and other herbs.
How to make the salad
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!
Notes
* Traditionally, distilled white vinegar is used, but I like the flavor of sherry "Jerez" vinegar in this salad. Other options are red or with wine vinegar. * I like to serve this salad with a cup of the beef broth. If you want to do the same: after removing the cooked meat from the broth, add a small branch of thyme, and let it simmer for another 15 minutes. *Serve garnished with chopped cilantro, onion, and serrano peppers.*Nutritional Value Includes the corn tostadas