Salpicón de Res is a refreshing and protein-packed Mexican beef salad made with shredded beef, crisp veggies, and a tangy vinaigrette. It’s easy to prep ahead and perfect for warm weather meals or quick lunches.
Refreshing Beef Salad
Growing up, this was a dish we’d eat a lot during summer in Sonora. My mom would make a big bowl to feed all 9 kids! We’d eat it on tostadas or wrapped in corn tortillas.
I still love it just as much because it’s easy to prep ahead and keeps well, which is always a win when you’re juggling work, workouts, and everything else.
The salad is served at room temperature and it’s loaded with good for you veggies like cucumbers and carrots. The beauty of it is that you can customize it with any veggie you like in a salad. It’s super flexible to accomodate the whole family’s taste.
It’s also great for using leftover beef—sometimes I’ll make extra chuck roast or brisket just to use for this salad the next day.
🩷 xoxo, Ana
How To Make Salpicón De Res
**A full ingredient list with exact amounts can be found in the recipe card below.**
- Cook the beef: Place the beef in a large pot with water, garlic, oregano, and a bay leaf. Bring it to a boil, then reduce to a simmer. Cook until the meat is fork-tender—usually about 1.5 to 2 hours. Skim off any foam that rises as it cooks.
- Let the beef cool slightly, then shred it using two forks or your hands. Set it aside to cool completely (you can refrigerate it if making ahead).
If you want the onion to be milder, soak the slices in lime juice for 20 minutes then add to the salad.
In a small bowl, whisk together the vinegar, olive oil, lime juice, soy sauce, garlic, oregano, salt, and pepper. Taste for salt and adjust if necessary.
- In a large bowl, combine the shredded beef with all the chopped veggies. Pour the dressing over and stir everything together until evenly coated.
- You can make everything ahead and assemble right before serving. Or you mix all ingredients except the lettuce and add right before serving to conserve the crispness.
What to serve it
There’s no wrong way to serve Salpicon De Res, honestly. But here are some ideas:
- On tostadas: A classic move. Just layer it on a crunchy tostada shells, add some Habanero Mayo and eat it like an open-faced taco.
- In lettuce cups: Great if you’re trying to keep things low-carb.
- With tortillas: Warm corn or flour tortillas make this into a delicious, no-fuss taco situation.
- Over rice: Add a scoop of the beef salad on a bowl of rice for a quick lunch.
- Dip with tortilla chips and make it a fun meal!
- Garnishes: I love avocado, radishes, queso fresco, and pickled jalapeños.
I also like squeezing a little extra lime and a few dashes of hot sauce on top just before eating. It brightens everything up!
Tips and Notes
- Use a firm lettuce to retain the crispiness. I like Romaine lettuce but iceberg lettuce will work too.
- When you cook the meat, save the broth to make my Mexican Sopa! Or save it for later for other broth uses.
How to Store
- Fridge: Store the shredded beef salad in an airtight container for up to 4 days. I recommend keeping the lettuce separate and mixing it in just before serving so it doesn’t get soggy.
- Make Ahead: You can cook and shred the beef a day or two in advance. Chop the veggies and store them separately, then mix everything the day you plan to serve it.
More Mexican Beef Recipes
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Cook the beef
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Place the beef in a large pot with water, garlic, oregano, and a bay leaf. Bring it to a boil, then reduce to a simmer. Cook until the meat is fork-tender—usually about 1.5 to 2 hours. Skim off any foam that rises as it cooks.
-
Let the beef cool slightly, then shred it using two forks or your hands. Set it aside to cool completely (you can refrigerate it if making ahead).
Make the dressing
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In a small bowl, whisk together the vinegar, olive oil, lime juice, soy sauce, garlic, oregano, salt, and pepper. Taste for salt and adjust if necessary.
Prep the veggies
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While the meat cools, shred the lettuce, dice the tomatoes, slice the onion thinly, chop the cilantro, jalapeño and finely dice the serrano if using. If you want 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 large bowl, combine the shredded beef with all the chopped veggies. Pour the dressing over and mix everything together until evenly coated.
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You can make everything ahead and assemble right before serving. Or you mix all ingredients except the lettuce and add right before serving to conserve the crispness.
This makes a large salad to share. If only 2 to 4 people are eating, I recommend you halve the ingredients or make and assemble as you consume during the week.
Serving: 2cups | Calories: 220kcal | Carbohydrates: 6g | Protein: 24g | Fat: 11g
FAQ’s
Chuck roast is my go-to—it’s affordable, shreds easily, and stays tender. You can also use flank steak or brisket or even leftover pot roast if you have some in the fridge.
Yes! This is a great make-ahead recipe. You can cook and shred the beef up to 3 days in advance, and even prep the veggies and dressing ahead. Just store everything separately and toss it together the day you plan to serve it for the freshest texture.
You can swap the beef for shredded chicken, turkey, or even canned tuna (which turns it into Salpicón de Atún for a delicious seafood salpicon). The base idea stays the same—protein + crunchy veggies + vinegar dressing.