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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.

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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.

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fluffernutter June 03, 2008
Salpicon (Mexican Shredded Beef Salad)