Print

Salpicón de Res (Mexican Shredded Steak Salad)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. 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.
  2. Remove beef from broth and shred using two forks. Let it cool slightly.
  3. In a large bowl, combine shredded beef, shredded romaine lettuce, radishes, tomatoes, diced white onion, and avocado (if using).
  4. In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, salt, and pepper.
  5. Pour dressing over the salad and toss until everything is well coated.
  6. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  7. 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

Find it online: https://yumfoodusa.com/salpicon-de-res-mexican-shredded-steak-salad/