Salpicon de Res is a very popular dish in Mexico and some parts of Central America. It is a salad made with cooked shredded beef, veggies like lettuce, tomatoes, onions and peppers, and mixed in a light vinaigrette. It can be served chilled or room temperature. Either way is delicious.
There are hundreds of different recipes of salpicón but in my opinion, less is more. This is a very simple recipe but it is packed with the classic flavor and ingredients of a good Salpicón.
What you need to make Salpicón de Res
Flank Steak (or any type of beef that shreds easily
Onion. White and red
Garlic
Bay leaf
Olive Oil
White Vinegar
Mexican oregano
Roma tomatoes
Serrano peppers
Romain lettuce
Chopped cilantro
Tostadas, avocado and hot salsa for serving
Helpful Tips
Salpicón de Res is a great meal to make a head of time, the trick to keep the veggies fresh and crisp is to have all the ingredients ready to go in the refrigerator and assemble the salpicón when ready to serve.
My favorite way to serve salpicon is on baked tostadas, topped with a few slices of avocado, lime juice, and hot salsa.
Find the recipe below
Ingredients
- 1 ½ lb flank steak (or any meat that shreds easily)
- ½ onion
- 1 garlic clove
- 1 bay leaf
- For the vinaigrette
- 3 tablespoons oil
- 2 tbsp white vinegar
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- For the salpicon
- 2 ripe Roma tomatoes
- ½ cup thinly sliced red onion
- 1 jalapeño or serrano pepper, thinly sliced into rounds
- 3 cups shredded Romain lettuce
- 1 cup fresh cilantro, chopped
- Tostadas
- Avocado
- Hot sauce
Instructions
- In a medium stockpot, add the meat (if using flank steak make sure to remove the membrane) onion, garlic, and bay leaf. Add enough water to go above 1” from the meat. Simmer on medium heat until very tender, about 45-60 min. Transfer the meat to a large bowl and let it cool. Reserve the beef stock for another recipe.
- Shred the meat with your hands or two forks. Add the Roma tomatoes, red onion, jalapeño pepper, lettuce, and cilantro.
- Mix all the ingredients for the vinaigrette and pour it over the salpicon. Season generously with salt and pepper and toss to combine.
- Serve at room temperature or chill in the refrigerator until ready to serve.
- Serve over tostadas and garnish with avocado slices and hot salsa.
- Enjoy!
