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UPDATED 1-08: Made this using pork shoulder and it was very moist and loved by everyone. We made pork burritos and the leftover pork was made into stew. Also, I just used water instead of 8 cups of beef stock. Original comments: Loved this recipe--very spicy and restaurant quality! Word of advice for the salad - if you use shredded cheese instead of small cubes, make sure it doesn't have any "powdered cellulose to prevent caking" My salad was slightly powdery tasting but still yummy - no fault of the recipe! I also used the crockpot method.

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Tamaretta January 26, 2008

Pretty killer-- update-- I just ran into an an acquaintance who tried this recipe at a party I threw a few weeks back-- he's a caterer, and he, in turn, is serving this dish at his brother's wedding....just wondering if anyone else thinks the beef stock for simmering the brisket is gratuitous?

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Ms Samara June 10, 2007

Made this for my family who absolutely loved it! Since PanNan's notes said it could be served warm or cold I doubled the Salpicon Dressing recipe, poured it over the shredded meat and simmered it for about 20 more minutes. Then I let everyone top it with their desired toppings from the Salpicon Salad list and also had tortillas on the side so we could roll the meat into a burrito and then top it with whatever they wanted. This recipe is now going to be a regular part of my meal planning, as it is FABULOUS!

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Sooz Cooks March 06, 2007

I really enjoyed making this recipe!! I did not put in as much of the peppers/sauce as the recipe called for, as I was making it for a group and did not know if they all liked spicy foods or not. I let the peppers simmer in the crockpot with the meat and then strained them out when it was done. Everyone loved the dish and has asked how to make it!

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lynies1 August 16, 2004

This is so good. The meat is so tender and the salad dressing literaly "kicks". I followed the recipe to a t and wouldn't change a thing. Thanks!

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kim_michele July 12, 2004
Salpicon (Spicy Mexican Beef Salad)