Salpicon de Res

A tostada topped with salpicon—shredded beef, lettuce, radish, tomato, green olives, and sliced jalapeños—surrounded by lime wedges.

4.91 from 11 votes

Salipicon de Res is a Mexican shredded beef salad made with lettuce, tomatoes, avocadoes, radishes, and often olives and pickled chili peppers. It’s tossed with a simple Salpicon dressing made of vinegar, oil, and oregano.

Course Main Dish Recipes

Cuisine Mexican

Keyword mexican beef, mexican salad, salpicon, salpicon de res, tostadas

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 488kcal

Author Robin Donovan

Ingredients

1 lime
2 pounds chuck roast
2 teaspoons kosher salt divided
1 ½ teaspoons dried oregano divided
1 onion quartered
2 garlic cloves peeled and smashed
1 cup water
6 tablespoons vegetable oil divided
½ cup water
4 cups shredded Romaine lettuce
1 tomato diced
6 radishes cut into matchsticks
1 avocado diced
½ cup pimiento-stuffed olives optional
½ cup sliced pickled jalapeno peppers optional
¼ cup cilantro leaves
¼ cup apple cider vinegar
10 to 12 mini tostada shells or use 4 to 6 regular size tostada shells

Instructions

Squeeze the lime juice over the meat.
Season the meat with 1 ½ teaspoons of the salt and 1 teaspoon of the oregano.
Put the meat in a Dutch oven or stockpot, along with 3 tablespoons of the vegetable oil, the onion, and the garlic. Add the water.
Bring to a boil over medium-high heat. Cover the pot, reduce the heat to low, and simmer until the meat is very tender, about 2 to
2 ½ hours. Add additional water if needed to keep the pot from running dry.
Remove the meat from the pot and discard the onion, garlic, and liquid. Let the meat rest for 5 to 10 minutes and then place it in
a bowl and shred it using two forks.
To make the salad, combine the lettuce, tomato, radishes, avocado, olives, if using, jalapeno slices, if using, and the cilantro in a large mixing bowl. And toss to combine.
In a small bowl or jar, combine the vinegar with
the remaining ½ teaspoon of salt, the remaining ½ teaspoon of oregano, and the remaining 3 tablespoons of vegetable oil and whisk or shake to combine well.
Add the shredded meat and the dressing to the bowl with the vegetable mixture and toss to mix and coat well.
Arrange the tostada shells on a serving platter or baking sheet and pile the salad mixture on top.
Serve immediately.

Nutrition