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Salpicon de Res in a big serving bowl next to tostadas.
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Salpicon de Res, Shredded Beef Mexican Salad

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.
Course Beef, Salads
Cuisine Mexican
Keyword salpicon de res, Salpicon Mexican Shredded Beef Salad, salpicon, shredded beef mexican salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 467kcal

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 or olive 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

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
 
 
 
 

Nutrition

Calories: 467kcal | Carbohydrates: 27g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 381mg | Potassium: 704mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2295IU | Vitamin C: 8.8mg | Calcium: 55mg | Iron: 3mg