Salpicón De Res (Central American Shredded Beef Salad)

"Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. This version uses vinegar while the Mexican version tends to include lime juice. Enjoy!"
 
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photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by ChelseaW photo by ChelseaW
Ready In:
2hrs 20mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.
  • VARIATIONS:

  • 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.

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Reviews

  1. So good! I used skirt steak for the beef, and I added one chopped cucumber and a handful of chopped green olives to this. Instead of using the lime wedges for garnish, I just squeezed the juice from one lime into the salad, and I mixed in some chopped cilantro as well. Little bit spicy, little bit tangy, and very fresh tasting. The only thing I would do differently next time is either use a different cut of beef, or cook the skirt steak longer to make it a bit more tender. This was perfect for lunch as a tostada topping. Probably gonna make a pot of soup from the leftover beef broth, too. I'll definitely be making this again, thanks for posting! Made for CQ 2017 Central America
     
  2. This was an awesome recipe! Super easy and could make all of the rest of dinner while the meat simmered. We topped it with cotija cheese and ate on mini tortillas. Everyone loved it!<br/>Made for ZWT 7.
     
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RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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