Salpicón
Growing up in Mexico, salpicón was one of my favorite summer meals. Known in some families as ropa vieja, every home adds its own special twist to this traditional recipe. I grew up savoring salpicon de res at home, where my mom would carefully slice red onions and let them marinate in a vinaigrette dressing made with a blend of oregano, vinegar, and olive oil. I truly believe that this simple yet magical step is the secret to creating the best salpicón.
If you want to surprise everyone at your next block party you really have to make this Mexican salpicón de res. If you love salads try this Mexican seafood salad, known as Shrimp Aguachile.
Ingredients
Gather these fresh ingredients to create your ultimate mexican shredded beef salad:
To cook the Beef:
- 2 pounds (or 1 kg) chuck roast or brisket (flank steak or skirt steak works well too. Pretty much any cut of beef that can be shred)
- 3 bay leaves
- 2 garlic cloves
- 1/4 white or yellow onion
- 1 tablespoon salt
For the Salad:
- 1 head of iceberg lettuce (you can substitute for romaine lettuce)
- 2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
- 1 cup julienned red onion (or white onion if you prefer a milder taste)
- 1 avocado, cut into small cubes
- 1 teaspoon salt
For the Salad Dressing:
- 1/4 cup extra virgin olive oil (or olive oil, as you like it)
- 1/4 teaspoon ground black pepper (sea salt and lemon juice can be added for extra zing)
- 1/2 cup apple cider vinegar or white vinegar (try red wine vinegar or white wine vinegar for a twist)
- 1/4 cup pickled jalapeno juice (optional)
- 1 teaspoon oregano
How to Make
This salpicón de res is super versatile—whether you’re using a large pot, Dutch oven, pressure cooker, Instant Pot, or even a slow cooker, the outcome is a delicious shredded beef salad best enjoyed at room temperature. Here’s how to make it:
Step 1. Cook the Beef:
- Place the beef in your preferred cooking vessel. Cover with water and add 3 bay leaves, 2 garlic cloves, the quartered onion, and 1 tablespoon of salt.
- Cooking Options:
- Stovetop (Large Pot/Dutch Oven): Simmer for about 1 hour and 40 minutes.
- Pressure Cooker/Instant Pot: Use the Meat/Stew setting; the beef will be tender in about 30 minutes after sealing.
- Slow Cooker: Set on low and let the flavors meld slowly.
- Once cooked, let the meat cool and shred beef using a fork or, for a quicker option, your food processor. To be true we Mexicans just do it with our hands.
Prepare the Marinade & Veggies:
- Julienne the red onion and bathe it in vinegar, olive oil, and pickled jalapeno juice with oregano and 3 pinches of salt and pepper. Let it soak to mellow its bite.
- Chop the lettuce into bite-sized pieces and drain thoroughly to avoid sogginess. Do you want to learn how to shred lettuce?
- Boil the pre-cooked vegetable mix for 3 minutes, then immediately transfer to cold water to lock in that crisp texture.
Step 3. Assemble Your Salad:
- In a large mixing bowl, combine the shredded beef, marinated red onions, fresh vegetables, and lettuce.
- Gently fold in the avocado cubes (I will recommend to add them until you are going to serve the salad).
- Taste and adjust salt as needed—the simple dressing here really ties everything together.
Serving Suggestion:
- Enjoy your salpicón de res as a hearty side salad or as the main dish. For an extra touch, servetop of crispy tostada shells, crackers or saltines. This salpicón recipe is a great option to be serve at large gatherings.
How to eat this delicious recipe the traditional way
- Use avocado to spread on your tostada!
- Serve on top of Crispy tostadas (for serving)
- Cracker or galletas saladas
- Serve as an appetizer with tortilla chips!
A Taste of Tradition and Latin American Flair
Salpicón is more than just a salad; it’s a tribute to our Latin American culinary heritage. In Mexico, it’s often known as ropa vieja, and each region puts its own twist on this classic. Whether served hot in Cuba with olives and tomato sauce, enhanced in Guatemala (Paula Bendfeldt-Diaz recipe) with hierba buena, or given a unique kick in Nicaragua (Jonathan Melendez Recipe) with a splash of orange juice, this dish never fails to impress. With its blend of tender beef and fresh veggies, this recipe is a delicious way to honor our family traditions and share the authentic taste of Mexico.
Other beef recipes you will love
Salpicón
Equipment
- 1 Instant pot or pressure cooker For faster cooking
- 1 Knife
- 1 cut board
Ingredients
- 1 iceberg lettuce
- 2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
- 1 cup of julienned red onion
- 1/2 cup apple or white vinegar
- 1/4 cup of olive oil
- 1 avocado
- 1/4 tsp of ground black pepper
- 2 tbsp of oregano
- 2 pounds chuck roast or brisket or 1 kg
- 3 bay leaves
- 2 garlic cloves
- 2 tbsp of salt
- 1/4 of white or yellow onion
Instructions
- This is much faster to cook if you use a pressure cooker or the Instant Pot. It can also be done in any pot but the cooking time will be much longer.
- Place the beef in the pot, cover with water, add 3 bay leaves, 2 garlic cloves, 1/4 onion, and 1 tablespoon of salt. Let cook. – To cook in a pot will take about 1 hour and 40 minutes.- Instant Pot Set the Meat / Stew option. – Pressure cooker, it takes about 30 minutes after putting the cap on.
- Let the meat cool and shred.
- Cut the red onion into julienne strips and bathe with the vinegar and the oregano, add about 3 pinches of salt, and let it soak in the vinegar.
- Put the pre-cooked vegetables to boil for 3 minutes and then go through cold water.
- Cut the avocado in small squares
- Cut the lettuce into small squares and rinse in water. Make sure to drain the water very well before mixing with the other ingredients.
- Mix the lettuce with the meat, the precooked vegetables, the onion with the marinade, 1/4 cup of olive oil and the pepper. Mix everything well, add the avocado at the end.
- Taste and add salt to taste.
Video
Nutrition
FAQ
Q: What exactly is Salpicón de Res?
A: It’s a classic Mexican shredded beef salad made with tender beef (chuck roast, brisket, or even flank steak), fresh vegetables, and a zesty vinegar dressing. The dish is renowned for its regional variations and its ability to bring family and friends together.
Q: Can I use different cuts of beef?
A: Absolutely! While chuck roast offers a rich flavor, you can also experiment with beef brisket, flank steak, or skirt steak—each adding a unique texture and taste.
Q: What cooking method do you recommend?
A: For best results, I suggest using a pressure cooker or Instant Pot to lock in the juices quickly. However, simmering in a large pot or slow cooking can also produce wonderfully tender beef.
Q: How do I store leftovers?
A: Keep any leftover salpicón de res in an airtight container in the refrigerator. It often tastes even better the next day when the flavors have had time to meld. Just allow it to come to room temperature before serving.
This isn’t just any recipe—it’s a cherished piece of my heritage. Salpicón de res is more than a dish; it’s a celebration of the vibrant, diverse flavors of Mexico that have been a part of my life since childhood. Whether you’re preparing it for a family dinner or serving it at a festive gathering, this recipe brings people together with every bite. So fire up your pressure cooker or set your Instant Pot to the meat/stew setting, gather your fresh ingredients, and share the authentic taste of Mexico with your loved ones.
Enjoy cooking and savor every flavorful moment, my amigo!
My boys adore to eat salpicon on top of tostadas