Salpicón De Res (Central American Shredded Beef Salad)

Recipe by Nif_H
READY IN: 2hrs 20mins




  • Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
  • Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
  • Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
  • Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
  • Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
  • Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
  • Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.