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Salpicón is a Mexican salad with shredded meat. This Mexican SALPICÓN recipe is actually a shredded beef salad that can be eaten with tostadas or crackers. The recipe can change a lot from one home to another, even from one country to another as it is a very popular recipe around Hispanics.
Mr. Don Quijote de la Mancha even makes a remark about having Salpicon for dinner “A pot of something more vacant than a ram, salpicón on most nights, duels and crushing on Saturdays, lentils on Fridays, some additional palomino on Sundays, consumed all three parts of their hacienda …”
This beef salad is perfect for people with diabetes or following a diet. It is very filling and loaded with vegetables. The dressing is made out of vinegar and olive oil and is super delicious and fresh. Perfect for summer!
There are Honduran beef salpicón, Nicaraguan beef salpicón, Sinaloa-style beef salpic. There are a wide variety of ways to prepare this recipe. Today we will prepare Chihuahua style Salpicón.
Preparing the Mexican style shredded beef salpicon salad is very easy.
THE PERFECT DISH FOR PARTIES AND REUNIONS
What I adore about the salpicón is that you can practically add whatever you want. I vary the ingredients depending on what I have at home. Another of the great advantages of this Mexican beef salad is that it is very economically affordable so it is an idea to serve if you have a party or meeting. It is very filling and if you add more vegetables it is cheaper and well, not to mention super nutritious.
INGREDIENTS FOR SALPICON
- 1 Iceberg lettuce
- 2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
- 1 cup julienned red onion
- ½ cup apple or white vinegar
- ¼ of Cup of olive oil
- 1 avocado
- ¼ teaspoon ground black pepper
- 2 tablespoons of oregano
- 2 pounds or 1 kg chuck roast or brisket
- 3 bay leaves
- 2 garlic cloves
- 2 tablespoons of salt
- ¼ of white or yellow onion
WHAT INGREDIENTS CAN THE BEEF SALAD HAVE
The ingredients for preparing shredded beef salpicon can vary greatly depending on what you have in your fridge! Here I share some of the most common ingredients to use in your salpicon, choose the ones you have or the ones you want!
- Lettuce
- Olives
- Avocado
- Radishes
- Queso Fresco
- Cotija cheese
- Tomato
- Coriander – cilantro
- Peas
- Corn cob
- Carrot
- Onion
- Chiles in Vinegar
- Lettuce
- Boiled Potatoes
- Cucumber
HOW TO MAKE SALPICON
- This is much faster to cook if you use a pressure cooker or the Instant Pot. It can also be done in any pot but the cooking time will be much longer.
- 2. Place the beef in the pot, cover with water, add 3 bay leaves, 2 garlic cloves, ¼ onion, 1 spoon of oregano and 1 tablespoon of salt. Let cook.
- – To cook in a pot will take about 1 hour and 40 minutes.
- – Instant Pot Set the Meat / Stew option.
- – Pressure cooker, it takes about 30 minutes after putting the cap on.
- 3. Let the meat cool and shred.
- 4. Cut the red onion into julienne strips and bathe with the vinegar and the oregano, add about 3 pinches of salt, and let it soak in the vinegar.
- 5. Put the pre-cooked vegetables to boil for 3 minutes and then go through cold water.
- 6. Cut the avocado in small squares
- 7. Cut the lettuce into small squares and rinse in water. Make sure to drain the water very well before mixing with the other ingredients.
- 8. Mix the lettuce with the meat, the precooked vegetables, the onion with the marinade, ¼ cup of olive oil and the pepper. Mix everything well, add the avocado at the end.
- 9. Taste and add salt to taste.
TIPS FOR THE BEST SALPICON
One of my secrets for the best salpicon recipe is using the vinegar that comes in the chiles en rajas cans instead of the other vinegar. This time I did not prepare it with the chiles en Vinagre because the kids were eating it and it can turn out spicy.
If you are going to leave the meat salad for later or you are going to take it to an event, do not mix the avocado. The avocado rusts quickly and the lettuce loses water very quickly. By the time you serve it will be almost half the size and the lettuce will not be crispy.
HOW TO MAKE TOSTADAS DE SALPICÓN
The salpicón salad can be served with toast or crackers. Usually, to prepare salpicón tostadas you have to place a little avocado on a tostadaand then put the salpicón salad on top and you can add some queso fresco or cotija cheese on top.
The truth is that these shredded beef tostadas are the perfect dish to survive the summer heat. It is a fresh and delicious dish.
Have you seen my Beef Barbacoa in Instant Pot Recipe?
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Ingredients
- 1 iceberg lettuce
- 2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
- 1 cup of julienned red onion
- ½ cup apple or white vinegar
- ¼ cup of olive oil
- 1 avocado
- ¼ tsp of ground black pepper
- 2 tbsp of oregano
- 2 pounds chuck roast or brisket or 1 kg
- 3 bay leaves
- 2 garlic cloves
- 2 tbsp of salt
- ¼ of white or yellow onion
Instructions
- This is much faster to cook if you use a pressure cooker or the Instant Pot. It can also be done in any pot but the cooking time will be much longer.
- Place the beef in the pot, cover with water, add 3 bay leaves, 2 garlic cloves, ¼ onion, and 1 tablespoon of salt. Let cook. – To cook in a pot will take about 1 hour and 40 minutes.- Instant Pot Set the Meat / Stew option. – Pressure cooker, it takes about 30 minutes after putting the cap on.
- Let the meat cool and shred.
- Cut the red onion into julienne strips and bathe with the vinegar and the oregano, add about 3 pinches of salt, and let it soak in the vinegar.
- Put the pre-cooked vegetables to boil for 3 minutes and then go through cold water.
- Cut the avocado in small squares
- Cut the lettuce into small squares and rinse in water. Make sure to drain the water very well before mixing with the other ingredients.
- Mix the lettuce with the meat, the precooked vegetables, the onion with the marinade, ¼ cup of olive oil and the pepper. Mix everything well, add the avocado at the end.
- Taste and add salt to taste.
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❤Laura
Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.
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