Salpicón: Mexican Shredded Beef Salad

Mexican Salpicón is a delicious and refreshing salad so easy to make using simple ingredients. This versatile dish besides from being very healthy, is also full of flavor and perfect for a light lunch or dinner.

Mexican salpicón served on a platter.

Served as an appetizer of the main course over tostadas (crispy tortillas), or as a whole meal, this salad is wholesome and unlike any other salad, you have ever tried.

What is Mexican salpicón?

Mexican salpicon (salpicón de res) is a salad that is made with three main ingredients: Meat, a tangy dressing, and fresh vegetables.

The word salpicón means “medley.” Given the ingredients used in this salad, the name seems justified. This salad is a perfect blend of meat, freshly chopped vegetables, and a juicy dressing on the top. This melody of flavors, textures, and colors is utterly refreshing and fulfilling.

Ingredients for beef salpicon displayed on a marble surface and labeled with names.

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

These variations are on the type of meat used, for example: Beef, pork, chicken or even fish. 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!

How is served?

The traditional way to serve salpicón is over tostadas (crunchy corn tortillas) as an appetizer or quick lunch, but you can turn it into the main course as well. It is your choice. Here is some more options to serve this salad with:

  • Fresh tortillas: Scoop fresh salad in the center of the fresh tortilla, roll it and dive into it. You can either use a whole wheat tortilla or a corn tortilla.
  • Tortilla chips: I love serving Mexican salpicon salad with tortilla chips. It brings is crunch and is a perfect snack for game-day!
  • Toasted bread: Like some sort of bruschetta, use toasted/grilled bread.
Tostadas with salpicón.

How To cook the meat ahead of time?

You can cook the meat ahead of time and store it for later use. There are several ways to cook the meat and get more flavors in it. You can either choose to slow cook it in a crackpot for about 8 hours or in a stockpot for about 3 hours. You can also cook it in an instant pot that will take about 45 minutes.

Either way, the flavors will be perfect. However, I like to cook it normally in a crackpot. The flavors and aroma are amazing, and the meat is so incredibly tender.

Shred it and place it in an air-tight container and store it in the refrigerator for later use. You can keep it for up to 3 days.

Salpicón de res close-up.

Step by step recipe:

Cook & prepare the meat

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-low and simmer until the meat is tender (read note 1).

Beef cooked on a crock pot.

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 (read note 2).

Place the shreded meat into a large bowl and set aside.

Shredded beef on a bowl.

Make the dressing

Place all ingredients on a jar with a lid, use only a little salt and pepper (you can adjust later) and close the lid. Shake until everything is combined. Set aside.

Make the salad

Add lettuce, tomatoes, onions, radish, olives and jalapenos to the bowl with meat. Drizzle with the dressing and toss everything until fully coated. Add avocado and gently mix to infuse with flavors. 

Mixing all ingredients on a salad bowl.

Adjust with salt and pepper if needed. Then allow the salad to rest for 15 minutes before serving.

How To Store

You can store the leftover salad by storing it in an air-tight container and placing it in the refrigerator. It will last for up to 3 days. However, you can also store the salad without adding the dressing. This will increase its life. Keep the ingredients separately and combine them when serving.

Notes

  1. If you using a regular stockpot and cooking the meat on the stove, it can take up to 3 hours to have it fully cooked. Other options for cooking the meat might include the crockpot (overnight, at low for 8 hours), the instant pot (about 45 minutes) or also a pressure cooker.
  2. Shred your meat when is still a bit hot, it would be easier than cooled meat.
  3. Make sure to add the dressing about 15 to 20 minutes before serving. It is an ideal time frame to infuse the flavors. 
Mexican Beef Salpicón

Salpicón

Mexican Salpicón Salad is a delicious, easy-to-make, and delicious salad. This salad is healthy, delicious, full of flavors and perfect for a light lunch or dinner.
PREP 15 minutes
COOK 3 hours
TOTAL 3 hours 15 minutes
No ratings yet
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Servings: 4

Ingredients 

For the meat:

  • 1.1 lb (500 g) beef chuck roast or skirt steak
  • 1 small (60g) onion (peeled)
  • 2 garlic cloves (skin on)
  • 2 bay leaves
  • 1 Tbsp salt

For salpicon:

  • 2 ½ cups iceberg lettuce (170g) (shredded)
  • 3 medium tomatoes (300g) (diced)
  • 1 medium red onion (150g) (sliced)
  • 1 medium avocado (cut into cubes)
  • cup radishes (80g) (sliced)
  • 2 jalapeño peppers (diced)

For dressing:

  • 4 Tbsp extra virgin olive oil
  • 2 limes (juice)
  • 3 Tbsp white vinegar
  • 1 Tbsp dried oregano
  • Salt and pepper

Instructions

Cook the meat

  • Place meat, onion, garlic, bay leaves and salt into a large stockpot. Cover with water and bring to a boil. Reduce the heat to medium-low and simmer until the meat is tender (read note 1).
  • 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 (read note 2).
  • Place the shreded meat into a large bowl and set aside.

Make the dressing

  • Place all ingredients on a jar with a lid, use only a little salt and pepper (you can adjust later) and close the lid. Shake until everything is combined. Set aside.

Make the salad

  • Add lettuce, tomatoes, onions, radish, and jalapenos to the bowl with meat. Drizzle with the dressing and toss everything until fully coated.
  • Add avocado and gently mix to infuse with flavors.
  • Adjust with salt and pepper if needed. Then allow the salad to rest for 15 minutes before serving.

notes

  1. If you using a regular stockpot and cooking the meat on the stove, it can take up to 3 hours to have it fully cooked. Other options for cooking the meat might include the crockpot (overnight, at low for 8 hours), the instant pot (about 45 minutes) or also a pressure cooker.
  2. Shred your meat when is still a bit hot, it would be easier than cooled meat.
  3. Make sure to add the dressing about 15 to 20 minutes before serving. It is an ideal time frame to infuse the flavors. 
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