Salpicon (Mexican Shredded Beef Salad)

Total Time
9hrs 30mins
Prep 8 hrs
Cook 1 hr 30 mins

Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator.

Ingredients Nutrition

Directions

  1. For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
  2. Add onion, salt, garlic, pepper and bay leaf.
  3. Bring to boil, skimming off any foam.
  4. Reduce heat and add oregano.
  5. Simmer uncovered about 1-1/2 hours, or until beef is very tender.
  6. Refrigerate overnight.
  7. Reserve cooking liquid.
  8. Slice, then shred beef coarsely.
  9. Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
  10. Whisk together the vinaigrette ingredients.
  11. Combine tomatoes, Bermuda onion and 3 tbsp.
  12. of vinaigrette.
  13. Toss to coat and season to taste with salt and pepper.
  14. Drain beef and add shredded lettuce and cilantro to beef.
  15. Mix in more vinaigrette and season with salt and pepper.
  16. Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.

Reviews

(2)
Most Helpful

This was served at a recent party. It is a great party dish as it can be made ahead of time and it is also economical for a large group. I doubled the recipe for 12 to 14 servings. The meat was flank steak. It was cooked in the slow cooker and then shredded. Some of the broth was poured over the meat and it chilled overnight. A combination of thinly sliced red and Vadilla onion was used. The lettuce was iceburg. The avocado was added just before serving. Everyone seemed to enjoy the combination of flavors. I really enjoyed it because I was able to relax and enjoy the party.

PaulaG June 07, 2011

Good mix of flavors, and a great way to stretch a little leftover roast. Our beef was dry, so we added a poblano sour cream. Thanks for posting.

fluffernutter June 03, 2008

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