Salpicón de Res is a vibrant, refreshing Mexican salad made with tender shredded beef and crisp vegetables, tossed in a tangy lime vinaigrette. Served chilled with crunchy tostadas or tortilla chips, it’s a light yet satisfying dish that’s perfect for warm weather or casual gatherings.
Why You’ll Love This Recipe
This dish is full of bold, fresh flavors and textures. The combination of slow-simmered beef, crunchy radishes, juicy tomatoes, and zesty lime dressing is both nourishing and refreshing. Salpicón de Res is naturally gluten-free, easy to prepare in advance, and versatile enough to serve as a main course, side dish, or even a taco filling. It’s a beautiful way to enjoy classic Mexican flavors in a lighter format.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- beef flank steak or brisket
- onion, halved
- garlic cloves
- bay leaf
- romaine lettuce, shredded
- radishes, thinly sliced
- tomatoes, diced
- small white onion, diced
- avocado (optional), diced
- olive oil
- apple cider vinegar
- lime juice
- salt & pepper to taste
- tortilla chips or tostadas, for serving
Directions
- In a large pot, cover the beef with water. Add halved onion, garlic cloves, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the beef is tender and easy to shred.
- Remove the beef from the broth and shred it using two forks. Let it cool to room temperature.
- In a large bowl, combine shredded beef, shredded romaine lettuce, sliced radishes, diced tomatoes, diced white onion, and avocado (if using).
- In a separate bowl, whisk together olive oil, apple cider vinegar, lime juice, salt, and pepper to make the dressing.
- Pour the dressing over the beef and vegetables. Toss gently until everything is well coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve cold with tortilla chips or on top of crispy tostadas.
Servings and timing
- Servings: 6 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Calories: Approximately 320 kcal per serving (without chips or tostadas)
Variations
- Protein Substitute: Use shredded chicken or pork for a variation on the classic beef version.
- Vegetarian Option: Replace beef with cooked lentils or mushrooms for a plant-based version.
- Add Heat: Include thinly sliced jalapeños or serrano peppers for a spicy kick.
- Extra Herbs: Add chopped cilantro or fresh oregano for more herbal depth.
- Fruit Twist: Add mango or orange segments for a sweet contrast to the acidity.
- Different Greens: Substitute romaine with spinach or arugula for a different flavor profile.
- Dressing Variation: Swap apple cider vinegar for red wine vinegar or add a touch of Dijon mustard.
storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish is served cold, so no reheating is needed. However, let it sit at room temperature for 5–10 minutes if it’s too chilled.
- Make Ahead: You can cook and shred the beef a day ahead, and assemble the salad just before serving for maximum freshness.
FAQs
What cut of beef is best for Salpicón?
Flank steak or brisket are ideal because they become tender when simmered and shred easily.
Can I use store-bought shredded beef?
Yes, if it’s unseasoned and tender, store-bought shredded beef can be used as a time-saver.
Is this dish served warm or cold?
Salpicón de Res is traditionally served cold, making it ideal for hot weather or picnics.
What can I use instead of romaine lettuce?
You can substitute with iceberg lettuce, green leaf lettuce, or baby spinach.
How long should I simmer the beef?
Simmer for 1.5 to 2 hours until the meat is fork-tender and easy to shred.
Can I add beans to this recipe?
Yes, black beans or pinto beans can be added for extra protein and texture.
What’s the best way to serve Salpicón?
It’s commonly served on tostadas, with tortilla chips, or in tacos.
Can I make this spicy?
Yes, add minced chili peppers or a dash of hot sauce to the dressing for heat.
How long does it need to chill before serving?
At least 30 minutes of chilling is recommended to allow the flavors to meld.
Can I make this in advance?
Yes, you can prepare it several hours ahead and store it in the fridge until ready to serve.
Conclusion
Salpicón de Res is a bright, flavorful dish that offers a delicious taste of traditional Mexican cuisine in a fresh, salad-style format. With tender beef, crisp vegetables, and a tangy lime dressing, it’s both satisfying and refreshing. Whether served as a main course or appetizer, this salad is perfect for warm weather meals and festive gatherings.
PrintSalpicón de Res (Mexican Shredded Steak Salad)
Salpicón de Res is a refreshing Mexican shredded steak salad made with tender beef, crisp vegetables, and a tangy lime dressing. Served chilled with tortilla chips or tostadas, it’s a perfect dish for warm weather or as a light, flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 lbs beef flank steak (or brisket)
- 1 onion, halved
- 2 garlic cloves
- 1 bay leaf
- 1 head romaine lettuce, shredded
- 1 cup radishes, thinly sliced
- 2 tomatoes, diced
- 1 small white onion, diced
- 1 avocado (optional), diced
- ½ cup olive oil
- ¼ cup apple cider vinegar
- Juice of 3 limes
- Salt & pepper to taste
- Tortilla chips or tostadas for serving
Instructions
- In a pot, cover beef with water. Add halved onion, garlic cloves, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until meat is tender.
- Remove beef from broth and shred using two forks. Let it cool slightly.
- In a large bowl, combine shredded beef, shredded romaine lettuce, radishes, tomatoes, diced white onion, and avocado (if using).
- In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, salt, and pepper.
- Pour dressing over the salad and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve cold with tortilla chips or on top of tostadas.
Notes
- For faster prep, the beef can be cooked in an Instant Pot or pressure cooker.
- Add jalapeños or hot sauce if you like it spicy.
- Great for parties or potlucks—serve in a large bowl for self-serve.
- Use iceberg lettuce for extra crunch if preferred.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg