Mexican Shredded Beef Salad
When you’re craving a light, refreshing salad, look no further than salpicón. A cold Mexican salad made with shredded beef, chicken or fish, you can serve salpicón as a main dish on tostadas, or on the side of your favorite Mexican meal. Our salpicón recipe is prepared with beef and makes a whole bowl, so invite your friends over to share!
What to Expect from This Recipe
This salpicón recipe combines shredded beef, pickled chili peppers (or chiles en vinagre), lettuce, tomato, avocado, panela cheese and a squeeze of lime for just the right tang. Just cook and shred the beef, chop the veggies, and toss it in a bowl. It’s an impressive dish without all the prep time.
Learn How to Make Salpicón
Ingredients
- ¼ cup olive oil
- 1 ¼ pound skirt steak
- 4 Roma tomatoes, finely chopped
- ½ head iceberg or Romaine lettuce
- 3 limes
- 2 avocados
- ½ cup pickled chilis (chiles en vinagre)
- 4 tbsp parsley, finely chopped
- ⅓ red onion, finely chopped
- 4 ozs panela cheese, grated
- Salt and pepper to taste
Prepare the Beef
Slice the beef against the grain into 1-inch chunks.
Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until tender.
Chop the Veggies
While the beef is cooking, finely chop the garlic and put in a small prep bowl.
Finely chop the red onion and set aside.
Finely chop the parsley and place in a separate prep bowl.
Chop the lettuce and place in a large mixing bowl. You’ll use this bowl to mix the salad.
Chop the tomatoes and place in a separate prep bowl. Do the same with the pickled chilis.
Chop and Shred the Remaining Ingredients
Cut the avocado in half, around the pit. Score each half into squares.
Scoop the avocado into a bowl.
Shred the panela cheese into a plate and set aside.
Shred the Beef
After cooking the beef, the water will reduce and the broth will darken. It should look like this in the pan.
Remove the beef from the broth and shred using a knife and fork. You can let it cool and shred with your hands, but it will be easier to shred while hot.
Assemble Your Salad
Start with your large bowl of shredded lettuce.
Add the shredded beef.
Add the chopped onion.
Scoop in the avocado.
Spoon in the chopped tomatoes.
Sprinkle on the shredded cheese.
Add the pickled chilis.
Sprinkle in the parsley.
Then the garlic.
Top With Spices, Lime and Oil
Sprinkle in the pepper.
Then the salt.
Squeeze in the limes.
Finally, pour in the olive oil.
Toss and Serve
Carefully toss all ingredients in the mixing bowl, being careful not to crush the avocado.
Mmmm! Can’t wait to taste that salpicón!
Serve as a side salad or on your favorite tostadas for a crunchy, tasty treat!
Salpicón Recipe
Equipment
- Cutting board
- Kitchen knife
- Large mixing bowl
- Small mixing bowls
- Cheese Grater
- Plate
- Serving spoon or tongs
- Large pot
- Fork and Knife
Ingredients
- ¼ cup Olive oil
- 1 ¼ lb Skirt steak
- 4 Roma tomatoes Finely chopped
- ½ head Iceberg or Romaine lettuce
- 3 Limes
- 2 Avocados
- ½ cup Pickled chilis (chiles en vinagre)
- 4 tbsp Parsley Finely chopped
- ⅓ Red onion Finely chopped
- 4 ozs Panela cheese Grated
- Salt and pepper to taste
Instructions
Prepare the Beef
- Slice the beef against the grain into 1-inch chunks.
- Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until tender.
Chop the Veggies
- While the beef is cooking, finely chop the garlic, red onion and parsley and put into separate prep bowls.
- Chop the lettuce and place in a large mixing bowl. You’ll use this bowl to mix the salad.
- Chop the tomatoes and place into another bowl. Do the same with the pickled chilis.
Chop and Shred Remaining Ingredients
- Cut the avocado in half, around the pit. Score each half into squares and then scoop the avocado into a bowl.
- Shred the panela cheese into a plate and set aside.
Shred the Beef
- After cooking the beef, the water will reduce and the broth will darken.
- Remove the beef from the broth and shred using a knife and fork. You can let it cool and shred with your hands, but it will be easier to shred while hot.
Assemble Your Salad
- Start with your large bowl of shredded lettuce.
- Add the shredded beef, then the chopped onion.
- Scoop in the avocado and spoon in the chopped tomatoes.
- Sprinkle on the shredded cheese.
- Add the pickled chilis, then sprinkle in the parsley and garlic.
Top with Spices, Lime and Oil
- Sprinkle in the pepper and salt.
- Squeeze in the limes.
- Finally, pour in the olive oil.
Toss and Serve
- Carefully toss all ingredients in the mixing bowl, being careful not to crush the avocado.
- Serve as a side salad or on your favorite tostadas for a crunchy, tasty treat!
Sylvia says
I love Salpicón ! Your recipe is good.. yet in Mexico we do not add cheese , I add cooked small sliced round potatoes and peas or chopped green beans .oregano and. chopped cilantro .(.half a bunch).
It’s a family summer tradition!