Salpicon (Spicy Mexican Beef Salad)

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Total Time
4hrs 40mins
40 mins
4 hrs

This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.

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  1. Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
  2. Bring mixture to a boil over high heat, skimming off any foam.
  3. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
  4. Let cool 30 minutes in cooking liquid.
  5. Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
  6. Pull meat apart into shreds.
  7. (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
  8. To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
  9. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
  10. Drizzle additional dressing over top, enough to make the mixture moist.
  11. Garnish with radish roses if desired.
  12. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.