Salpicon (Mexican Shredded Beef Salad) Recipe

Name: Salpicon (Mexican Shredded Beef Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. flank steak; brisket; 1 white onion, thickly sliced; 1 tbsp. sea salt; 2 cloves garlic, chopped; 1 tsp. black pepper; 1 bay leaf; 2 tsp. dried oregano; 3 tbsp. white vinegar; 1-1/2 tbsp. fresh lime juice; 1 tbsp. dried oregano; 1 tsp. sea salt; 1 tsp. black pepper; 1/3 cup olive oil; 2 tomatoes, cut in eighths; 1/2 cup thinly sliced red onion; 1 sm. head shredded romaine lettuce; 1 tbsp. chopped fresh cilantro; 6 radishes, thinly sliced; 2 sliced avocados

Servings: persons

1 lb. flank steak
brisket
1 white onion, thickly sliced
1 tbsp. sea salt
2 cloves garlic, chopped
1 tsp. black pepper
1 bay leaf
2 tsp. dried oregano
3 tbsp. white vinegar
1-1/2 tbsp. fresh lime juice
1 tbsp. dried oregano
1 tsp. sea salt
1 tsp. black pepper
1/3 cup olive oil
2 tomatoes, cut in eighths
1/2 cup thinly sliced red onion
1 sm. head shredded romaine lettuce
1 tbsp. chopped fresh cilantro
6 radishes, thinly sliced
2 sliced avocados

1
Prepare the beef: Place in a large pan with enough water to cover meat by 2 inches.
2
Add onion, salt, garlic, pepper and bay leaf.
3
Bring to boil, skimming off any foam, then reduce heat and add oregano.
4
Simmer uncovered about 1-1/2 hours or until meat is very tender.
5
Refrigerate overnight.
6
Reserve the cooking liquid and shred beef coarsely.
7
Return meat to the refrigerator, adding enough reserved cooking liquid to the meat to just cover it.
8
Whisk together the vinaigrette ingredients.
9
Combine the tomatoes and red onion with 3 tbsp.
10
of the vinaigrette.
11
Toss to coat and season to taste with salt and pepper.
12
Drain beef and add shredded lettuce and cilantro to it.
13
Mix in more vinaigrette and season with salt and pepper.
14
Divide salad among plates; surround with the tomato-onion mixture and garnish with avocado and radish slices, plus more cilantro if you like.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb. flank steak, brisket, 1 white onion, thickly sliced, 1 tbsp. sea salt, and more.

Yes, Salpicon (Mexican Shredded Beef Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salpicon (Mexican Shredded Beef Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions