Salpicón de Res (Mexican shredded beef salad)

Salpicón de Res is a delicious and refreshing Mexican salad made with shredded beef and fresh vegetables. It is healthy, flavorful, and perfect as an appetizer or light lunch.

this recipe

Mexican salpicon de res is a colorful, fresh salad made with shredded beef, crispy vegetables, and lime juice dressing.

The word salpicón means medley. Given the ingredients used in this salad, the name seems justified.

This salad is a perfect blend of protein, freshly chopped vegetables, and a juicy dressing with citrus notes. This melody of flavors, textures, and colors is utterly refreshing and fulfilling.

Served as an appetizer of the main course over tostadas (crispy tortillas), or as a main meal, this salad is wholesome, nutritious, and really, REALLY, delicious!

Although the recipe uses beef meat traditionally, these days you can find different varieties of Mexican salpicon as well, such as salpicon de pollo.

These variations are on the type of meat used, for example, beef (res, in Spanish), pork, chicken, or even fish and seafood. You can use whatever meat you like for this recipe.

Furthermore, you can add vegetables of your choice as well. As long as you keep a variety of textures and flavors, everything is on spot!

Ingredients

• MEAT: Shredded beef is used in this Mexican recipe, you can cook the meat as instructed in the recipe below or use leftovers for convenience.
• VEGETABLES: Lettuce, tomatoes, red onions, radishes, avocado, and jalapeño chiles. You can add other vegetables like bell peppers, celery, or olives.
• DRESSING: Lime juice, white vinegar, olive oil, oregano, salt, and pepper to make the fresh and tangy dressing.

How To Make Salpicón de Res

Place the meat, onion, garlic, bay leaves, and salt into a large stockpot. Cover with water and bring to a boil.

Reduce the heat to medium and simmer until the meat is nicely tender (read notes).

Once the meat is cooked, allow it to cool down a bit then shred it using 2 forks or place it on a large bowl and use an electric mixer to shred it quickly.

Place the shredded beef into a large bowl and set aside.

Clean and wash all the vegetables. Then chop them, dice them, slice them, and add them to the bowl with shredded beef. Do not add the avocado yet.

Squeeze the juice of two limes over the ingredients, add 4 tablespoons of olive oil, 3 tablespoons of vinegar, a good pinch of dried oregano, and then season with salt and pepper.

Toss everything for 2 minutes to coat perfectly all the vegetables and meat. Give a vigorous mix, we need all those amazing flavors to blend together!

Now, cut the avocado in half, remove the pit, and make a grid with a knife. Scoop up the flesh and add it to the bowl.

Gently mix the and then adjust the seasoning to taste. Place the bowl in the fridge and chill the salad for 15 minutes before serving.

Useful Recipe Notes

1. If you use a regular stockpot and cook the meat on the stove, it can take up to 3 hours to have it fully cooked. Other options for cooking the beef might include the crockpot (at low for 8 hours), the Instant Pot (about 40 minutes), or also a pressure cooker.
2. Shred the meat when is still a bit hot, it would be easier than cooled meat.
3. The reason to add avocado as the last ingredient is to not smash it when you mix the other vegetables and meat with the dressing, we want those buttery cubes to be intact.
4. Make sure to mix in the dressing about 15 to 20 minutes before serving. It is an ideal time frame to infuse the flavors. 
5. Tweak the recipe by adding minced garlic for a depth of flavor, chopped cilantro for freshness, or chiles en vinagre (pickled jalapeños) for a tangy kick.

How To Serve

The Mexican dish can be served as an appetizer or quick lunch. Here are some options and ideas:

• Tostadas: Crispy corn tortillas, you can find them at Mexican stores or make your own at home by frying or baking corn tortillas.
• Fresh tortillas: Scoop fresh salad in the center of a tortilla, roll it and dive into it. You can either use my recipes for wheat tortillas or corn tortillas or also use store-bought for your convenience.
• Tortilla chips: For parties and gatherings, serve with tortilla chips. It is the perfect snack for game days!
• Toasted bread: Toast some slices of crusty bread and top them with this salad, it makes a quick lunch for busy days.
• Drinks to pair: For a Mexican eating experience, make our tamarind drink, strawberry water fresca, or our sweet and tropical agua de mango.

How To Store

Store the leftovers in an airtight container for up to 3 days in the refrigerators.

If you want to make ahead this salad for a potluck or just to eat it through the week, you can store each ingredient separately. Here’s how:

• Shredded beef can be stored for up to 5 days in the fridge or up to 4 months in the freezer.
• Lettuce can be stored even after chopped for up to 2-3 days nicely wrapped with paper towels and cling film.
• Sliced crispy vegetables like onions, radish, and chilies can last up to 3 days in the fridge in small containers.
• Sliced tomatoes last 2 days fresh in airtight containers.
• Avocados are the only ones that you should really cut once ready to make the salad, as those don’t store too well once cut.

Once ready to make, toss all ingredients in a large mixing bowl with the dressing, add avocado, mix, and serve.

Related article: How to store chopped lettuce.

Did you love this Mexican shredded beef salad recipe? Please, don’t forget to rate it leave us a comment below, we’d love to hear from you! Also…

• Tag us on INSTAGRAM if you make this salad.
• Follow us on FACEBOOK for blog updates.
• Don’t miss our pins in PINTEREST.
• Check up and follow our YOUTUBE channel.

Similar Recipes

For more popular Mexican salads, check out our:

• Mexican Nopales Salad.
• Healthy Coleslaw salad.
• Ensalada de coditos.
• Fish Ceviche.