Salpicon - Mexican Shredded Beef Salad

"This is my recipe for Salpicon. Traditionally it is served on top of tostadas. This is great recipe for get-togethers as it feed a very large crowd. The more you let it sit, once it is finished; the better it tastes. Enjoy! NOTE: The measurements for the olive oil, vinegar, olives and oregano are approximations. I always eyeball. Sorry! Just adjust as you go along. Also, for the chiles use as many as you like. If you like things mild, use 1 or 2. If you like it spicy use 4 or 5; which is what I use most of the time. Make sure the chiles are the pickled kind not fresh, it won't work with fresh chiles."
 
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Ready In:
32hrs
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • SHREDDED BEEF:

  • Add the beef, onion, garlic, bay leaf 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 uses.
  • Shred the meat with your fingers when it is cool enough to handle.
  • SALPICON:

  • Place shredded beef in a large bowl, add lettuce, tomatoes, green olives, and chiles.
  • Drizzel with olive oil, white vinegar and toss to incoporate all ingredients. Add oregano and salt and pepper toss again.
  • Taste and adjust seasoning. If it's too dry add a little more oil and vinegar, a little at a time.
  • You can serve immediately or let sit for a 30 minutes. Serve with tostadas and bottled hot sauce if you like.

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. My family and I live in San Diego, CA.?
 
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