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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 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

    • Mexican Avocado Salad in Ceramic Serving Bowl
      Avocado Salad
    • Beet Salad Citrus Balsamic Vinaigrette Recipe
      Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
    • Mexican Fruit Salad with Tajin
      Spicy Mexican Fruit Salad
    • Mexican Tuna 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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