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    You are in: Home / Recipes / Salpicon (Spicy Mexican Beef Salad) Recipe
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    Salpicon (Spicy Mexican Beef Salad)

    Average Rating:

    5 Total Reviews

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    • on January 26, 2008

      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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    • on June 10, 2007

      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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    • on March 06, 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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    • on August 16, 2004

      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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    • on July 12, 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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    Nutritional Facts for Salpicon (Spicy Mexican Beef Salad)

    Serving Size: 1 (493 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 736.6
    Calories from Fat 559
    Total Fat 62.1 g
    Saturated Fat 22.6 g
    Cholesterol 131.9 mg
    Sodium 1319.2 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 3.5 g
    Sugars 3.0 g
    Protein 35.0 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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