Go Back Email Link
+ servings
Salpicón de res
Print Recipe
No ratings yet

Mexican Salpicon Recipe

Prep Time15 mins
Cook Time45 mins
Total Time55 mins
Course: Cena, Platillo Principal
Cuisine: Mexican
Servings: 5 personas


  • 1 iceberg lettuce
  • 2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
  • 1 cup of julienned red onion
  • 1/2 cup apple or white vinegar
  • 1/4 cup of olive oil
  • 1 avocado
  • 1/4 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
  • 1/4 of white or yellow onion


  • 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, 1/4 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, 1/4 cup of olive oil and the pepper. Mix everything well, add the avocado at the end.
  • Taste and add salt to taste.