Salpicón de Res is a refreshing and protein-packed Mexican beef salad made with shredded beef, crisp veggies, and a tangy French dressing. It’s simple to prep forward and excellent for heat climate meals or fast lunches.
Refreshing Beef Salad
Growing up, this was a dish we’d eat so much throughout summer time in Sonora. My mother would make a giant bowl to feed all 9 children! We’d eat it on tostadas or wrapped in corn tortillas.
I nonetheless like it simply as a lot as a result of it’s simple to prep forward and retains properly, which is at all times a win once you’re juggling work, exercises, and every thing else.
The salad is served at room temperature and it’s loaded with good for you veggies like cucumbers and carrots. The fantastic thing about it’s that you could customise it with any veggie you want in a salad. It’s tremendous versatile to accomodate the entire household’s style.
It’s additionally nice for utilizing leftover beef—typically I’ll make additional chuck roast or brisket simply to make use of for this salad the following day.
🩷 xoxo, Ana
How To Make Salpicón De Res
**A full ingredient listing with precise quantities might be discovered within the recipe card under.**
- Cook the meat: Place the meat in a big pot with water, garlic, oregano, and a bay leaf. Bring it to a boil, then scale back to a simmer. Cook till the meat is fork-tender—often about 1.5 to 2 hours. Skim off any foam that rises because it cooks.
- Let the meat cool barely, then shred it utilizing two forks or your arms. Set it apart to chill utterly (you may refrigerate it if making forward).
If you need the onion to be milder, soak the slices in lime juice for 20 minutes then add to the salad.
In a small bowl, whisk collectively the vinegar, olive oil, lime juice, soy sauce, garlic, oregano, salt, and pepper. Taste for salt and regulate if needed.
- In a big bowl, mix the shredded beef with all of the chopped veggies. Pour the dressing over and stir every thing collectively till evenly coated.
- You could make every thing forward and assemble proper earlier than serving. Or you combine all substances besides the lettuce and add proper earlier than serving to preserve the crispness.
What to serve it
There’s no unsuitable strategy to serve Salpicon De Res, actually. But listed below are some concepts:
- On tostadas: A traditional transfer. Just layer it on a crunchy tostada shells, add some Habanero Mayo and eat it like an open-faced taco.
- In lettuce cups: Great for those who’re making an attempt to maintain issues low-carb.
- With tortillas: Warm corn or flour tortillas make this right into a scrumptious, no-fuss taco scenario.
- Over rice: Add a scoop of the meat salad on a bowl of rice for a fast lunch.
- Dip with tortilla chips and make it a enjoyable meal!
- Garnishes: I like avocado, radishes, queso fresco, and pickled jalapeños.
I additionally like squeezing somewhat additional lime and some dashes of sizzling sauce on high simply earlier than consuming. It brightens every thing up!
Tips and Notes
- Use a agency lettuce to retain the crispiness. I like Romaine lettuce however iceberg lettuce will work too.
- When you prepare dinner the meat, save the broth to make my Mexican Sopa! Or reserve it for later for different broth makes use of.
How to Store
- Fridge: Store the shredded beef salad in an hermetic container for as much as 4 days. I like to recommend conserving the lettuce separate and mixing it in simply earlier than serving so it doesn’t get soggy.
- Make Ahead: You can prepare dinner and shred the meat a day or two prematurely. Chop the veggies and retailer them individually, then combine every thing the day you intend to serve it.
More Mexican Beef Recipes
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Cook the meat
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Place the meat in a big pot with water, garlic, oregano, and a bay leaf. Bring it to a boil, then scale back to a simmer. Cook till the meat is fork-tender—often about 1.5 to 2 hours. Skim off any foam that rises because it cooks.
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Let the meat cool barely, then shred it utilizing two forks or your arms. Set it apart to chill utterly (you may refrigerate it if making forward).
Make the dressing
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In a small bowl, whisk collectively the vinegar, olive oil, lime juice, soy sauce, garlic, oregano, salt, and pepper. Taste for salt and regulate if needed.
Prep the veggies
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While the meat cools, shred the lettuce, cube the tomatoes, slice the onion thinly, chop the cilantro, jalapeño and finely cube the serrano if utilizing. If you need the onion to be milder, soak the slices in lime juice for 20 minutes then add to the salad.
Assemble the salad
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In a big bowl, mix the shredded beef with all of the chopped veggies. Pour the dressing over and blend every thing collectively till evenly coated.
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You could make every thing forward and assemble proper earlier than serving. Or you combine all substances besides the lettuce and add proper earlier than serving to preserve the crispness.
This makes a big salad to share. If solely 2 to 4 persons are consuming, I like to recommend you halve the substances or make and assemble as you eat throughout the week.
Serving: 2cups | Calories: 220kcal | Carbohydrates: 6g | Protein: 24g | Fat: 11g
FAQ’s
Chuck roast is my go-to—it’s reasonably priced, shreds simply, and stays tender. You may use flank steak or brisket and even leftover pot roast in case you have some within the fridge.
Yes! This is a superb make-ahead recipe. You can prepare dinner and shred the meat as much as 3 days prematurely, and even prep the veggies and dressing forward. Just retailer every thing individually and toss it collectively the day you intend to serve it for the freshest texture.
You can swap the meat for shredded rooster, turkey, and even canned tuna (which turns it into Salpicón de Atún for a scrumptious seafood salpicon). The base concept stays the identical—protein + crunchy veggies + vinegar dressing.
