📝 About This Recipe
A vibrant staple of Mexican street food culture, Salpicón is a refreshing, shredded beef salad that balances protein with a bright, citrusy crunch. This dish transforms slow-simmered brisket into a colorful masterpiece featuring crisp radishes, creamy avocado, and a tangy vinaigrette. It is the perfect solution for hot summer days, offering a sophisticated yet rustic explosion of traditional Oaxacan and Central Mexican flavors.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Brisket or Flank Steak (trimmed of excess fat)
- 1/2 large White Onion (left whole for the broth)
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Kosher Salt (for the boiling water)
The Salad Base
- 1 head Romaine Lettuce (finely shredded)
- 3 large Roma Tomatoes (seeded and diced)
- 1/2 medium Red Onion (finely sliced into half-moons)
- 6 pieces Radishes (thinly sliced into rounds)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Pickled Jalapeños (diced, plus 1 tbsp of the pickling juice)
The Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Fresh Lime Juice (about 2-3 limes)
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
Garnish and Serving
- 2 pieces Avocados (sliced just before serving)
- 1/2 cup Queso Fresco (crumbled)
- 12 pieces Corn Tostadas (crispy)
👨🍳 Instructions
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1
Place the beef, half white onion, smashed garlic, and bay leaves in a large pot. Cover with water (about 2 inches above the meat) and add salt.
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2
Bring to a boil, then reduce heat to low. Simmer partially covered for 2 to 2.5 hours, or until the meat is tender enough to shred easily with a fork.
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3
Remove the meat from the broth and let it cool completely. Pro tip: save the broth for a delicious soup base later!
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4
Once cooled, shred the beef by hand or with two forks into thin, bite-sized strands. Place the shredded beef in a large mixing bowl.
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5
In a small jar or bowl, whisk together the olive oil, lime juice, red wine vinegar, jalapeño juice, and dried oregano to create the vinaigrette.
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6
Pour half of the dressing over the shredded beef and toss well. Let the meat marinate for at least 15 minutes to absorb the flavors.
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7
While the meat marinates, prep your vegetables: shred the lettuce, dice the tomatoes, slice the radishes, and chop the cilantro.
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8
Add the shredded lettuce, tomatoes, red onion, radishes, and pickled jalapeños to the bowl with the beef.
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9
Pour the remaining dressing over the salad and toss everything gently until evenly coated.
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10
Taste and adjust seasoning with additional salt or lime juice if needed.
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11
Just before serving, gently fold in the fresh cilantro to keep it from bruising.
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12
Assemble by spooning a generous portion of the Salpicón onto a crispy corn tostada.
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13
Top each tostada with a few slices of fresh avocado and a sprinkle of crumbled queso fresco.
💡 Chef's Tips
Always let the beef cool completely before shredding; if it's too hot, the steam will wilt the fresh vegetables. For the most authentic flavor, use Mexican Oregano which has citrusy notes rather than the savory Mediterranean variety. If you are short on time, you can use a pressure cooker for the beef—it will take about 45-50 minutes. To keep the onions from being too sharp, soak the sliced red onions in cold water for 10 minutes then drain before adding to the salad. This dish actually tastes better after 30 minutes in the fridge, allowing the lime juice to 'cook' the flavors together.
🍽️ Serving Suggestions
Serve with a side of extra pickled jalapeños and carrots for those who crave more heat. Pair with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager with a lime wedge. For a lighter meal, serve the Salpicón inside large butter lettuce cups instead of on tostadas. Add a drizzle of salsa macha or a smoky chipotle salsa on top for an extra kick of spice. Serve alongside a bowl of warm black beans seasoned with epazote.