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You are here: Home / Salads / Salpicón

Salpicón

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

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!

Beef Salpicón

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.

Salpicón Tostada

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 tablespoon parsley, finely chopped
  • ⅓ red onion, finely chopped
  • 4 ozs panela cheese, grated
  • Salt and pepper to taste

Beef Salpicón Ingredients

Prepare the Beef

Slice the beef against the grain into 1-inch chunks.

Slicing Beef

Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until tender.

Preparing Beef for Salpicon

Chop the Veggies

While the beef is cooking, finely chop the garlic and put in a small prep bowl.

Chopping Garlic

Finely chop the red onion and set aside.

Chopping Red Onion

Finely chop the parsley and place in a separate prep bowl.

Chopping Parsley

Chop the lettuce and place in a large mixing bowl. You’ll use this bowl to mix the salad.

Chopping Lettuce

Chop the tomatoes and place in a separate prep bowl. Do the same with the pickled chilis.

Chopping Tomatoes

Chop and Shred the Remaining Ingredients

Cut the avocado in half, around the pit. Score each half into squares.

Scoring Avocado

Scoop the avocado into a bowl.

Scooping Avocado into Bowl

Shred the panela cheese into a plate and set aside.

Shredding Panela Cheese

Shred the Beef

After cooking the beef, the water will reduce and the broth will darken. It should look like this in the pan.

Cooked Beef in Pot

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.

Shredding Beef

Assemble Your Salad

Start with your large bowl of shredded lettuce.

Bowl of Shredded Lettuce

Add the shredded beef.

Adding Shredded Beef to Lettuce

Add the chopped onion.

Adding Chopped Onion to Salpicon

Scoop in the avocado.

Adding Avocado to Salpicon

Spoon in the chopped tomatoes.

Adding Chopped Tomatoes to Salpicon

Sprinkle on the shredded cheese.

Shredded Cheese on Salpicon

Add the pickled chilis.

Adding Pickled Chilis to Salpicon

Sprinkle in the parsley.

Adding Parsley to Salpicon

Then the garlic.

Adding Garlic to Salpicon

Top With Spices, Lime and Oil

Sprinkle in the pepper.

Sprinkling Pepper on Salpicon

Then the salt.

Sprinkling Salt on Salpicon

Squeeze in the limes.

Lime on Salpicon

Finally, pour in the olive oil.

Olive Oil on Salpicon

Toss and Serve

Carefully toss all ingredients in the mixing bowl, being careful not to crush the avocado.

Tossing Salpicon

Mmmm! Can’t wait to taste that salpicón!

Salpicon in Mixing Bowl

Serve as a side salad or on your favorite tostadas for a crunchy, tasty treat!

Salpicon Tostada

Salpicon
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Salpicón Recipe

Salpicón is a light, refreshing Mexican salad made with shredded beef, pickled chilis (or chiles en vinagre), lettuce, tomato, avocado, panela cheese and a squeeze of lime for just the right tang.
Course Salad
Cuisine Mexican
Total Time 45 minutes
Servings 6
Calories 429kcal
Author Andrés Carnalla

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 tablespoon 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!

Nutrition

Calories: 429kcal | Carbohydrates: 30g | Protein: 23g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 266mg | Potassium: 842mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1109IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 3mg

More Mexican Salad Recipes from the Blog

  • Spicy Tuna Salad
  • Spicy Pineapple Salad
  • Avocado Salad
  • Beet Salad with Feta Cheese
  • Spicy Mexican Fruit Salad

More Salads

  • Avocado Salad
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Spicy Mexican Fruit Salad
  • Tuna Salad

Reader Interactions

Comments

  1. Sylvia says

    August 02, 2021 at 1:12 pm

    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!

    Reply

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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
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  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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