Salpicon (Spicy Mexican Beef Salad)
- Ready In:
- 4hrs 40mins
- Ingredients:
- 24
- Yields:
-
24 appetizer servings
- Serves:
- 10
ingredients
-
Brisket
- 3 1⁄2 - 4 lbs fully trimmed beef brisket, section (flat cut)
- 1 large onion, chopped
- 8 cups beef stock
- 2 bay leaves
- 3 cloves garlic, minced
- 2 canned chipotle chiles
- 2 teaspoons salt
- 1 teaspoon black peppercorns
-
Salpicon Dressing
- 2 tablespoons reserved beef broth, from boiled brisket
- 1⁄3 cup chipotle chile in adobo
- 6 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 1 tablespoon ketchup
- 1 tablespoon minced onion
- 1 clove garlic, minced
- salt
- fresh coarse ground black pepper
-
Salpicon Salad
- 4 small roma tomatoes, diced
- 2 ripe avocados, diced
- 1 medium red onion, diced
- 6 ounces monterey jack cheese, in small cubes
- 1⁄2 cup chopped fresh cilantro
- radish, cut in roses for garnish (optional)
directions
- Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
- Bring mixture to a boil over high heat, skimming off any foam.
- Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
- Let cool 30 minutes in cooking liquid.
- Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
- Pull meat apart into shreds.
- (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.
- To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
- Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
- Drizzle additional dressing over top, enough to make the mixture moist.
- Garnish with radish roses if desired.
- Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.
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Reviews
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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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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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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!
Tweaks
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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.
RECIPE SUBMITTED BY
PanNan
Needville, Texas