Best 6 Mexican Roast Beef Salad Salpicon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Mexican Roast Beef Salad (Salpicón): A Flavorful Journey into Authentic Mexican Cuisine**

Salpicón, a traditional Mexican dish, is a vibrant and flavorful salad that captures the essence of Mexican cuisine. This delightful dish is centered around tender roast beef, which is complemented by a medley of fresh vegetables, tangy dressings, and a sprinkle of aromatic herbs. Salpicón boasts variations across different regions of Mexico, and each recipe offers a unique taste experience. Explore a collection of authentic Salpicón recipes, ranging from the classic Beef Salpicón with its zesty lime dressing to the refreshing Shrimp Salpicón with its vibrant seafood flavors. Embark on a culinary journey and discover the diverse flavors of this beloved Mexican dish.

**Recipes Included:**

1. **Classic Beef Salpicón:** Dive into the heart of Mexican tradition with this timeless recipe. Tender roast beef is paired with crisp vegetables, tangy lime dressing, and a hint of heat from serrano peppers.

2. **Shrimp Salpicón:** Experience the coastal flavors of Mexico with this seafood delight. Succulent shrimp are combined with fresh cucumber, red onion, and a zesty dressing.

3. **Chicken Salpicón:** A versatile twist on the classic, this recipe features tender chicken breast tossed with colorful vegetables and a flavorful vinaigrette.

4. **Vegetarian Salpicón:** Indulge in a meatless fiesta with this vibrant salad. Roasted vegetables, black beans, and corn are tossed in a zesty dressing, creating a hearty and satisfying dish.

5. **Spiced Pork Salpicón:** Embark on a culinary adventure with this unique recipe. Tender pork is slow-cooked with aromatic spices and combined with a medley of vegetables for a flavorful and satisfying salad.

6. **Salpicón de Res al Chipotle:** Experience the smoky and spicy flavors of Mexico with this chipotle-infused beef salad. Tender roast beef is coated in a rich chipotle sauce and combined with fresh vegetables for a bold and memorable dish.

7. **Salpicón de Pollo con Aguacate:** Discover the creamy and refreshing side of Salpicón with this avocado-infused chicken salad. Tender chicken breast is combined with creamy avocado, crisp vegetables, and a tangy dressing for a light and satisfying meal.

**Explore the diverse flavors of Salpicón and savor the authentic taste of Mexican cuisine.**

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED BEEF TOSTADAS (SALPICON)



Shredded Beef Tostadas (Salpicon) image

Provided by Marcela Valladolid

Categories     main-dish

Time 2h40m

Yield 6 to 10 servings

Number Of Ingredients 16

One 2-pound boneless beef brisket
1 large white onion, quartered
Kosher salt
3/4 cup olive oil
6 tablespoons distilled white vinegar
1/4 cup fresh lime juice
1/4 cup minced red onion
2 tablespoons dried crumbled Mexican oregano
Freshly ground black pepper
1 cup seeded chopped cucumber (from 1/2 English or hothouse cucumber)
1 cup seeded chopped tomatoes (from 2 tomatoes)
1/2 cup capers, drained
1/4 cup chopped fresh cilantro
4 radishes, finely chopped
12 corn tortillas
2 avocados, halved, pitted, peeled and sliced, for serving

Steps:

  • Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
  • Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
  • Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
  • To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

SALPICON (SPICY MEXICAN BEEF SALAD)



Salpicon (Spicy Mexican Beef Salad) image

This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.

Provided by PanNan

Categories     Meat

Time 4h40m

Yield 24 appetizer servings, 10 serving(s)

Number Of Ingredients 24

3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 teaspoons salt
1 teaspoon black peppercorns
2 tablespoons reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 tablespoons white vinegar
1 tablespoon ketchup
1 tablespoon minced onion
1 clove garlic, minced
salt
fresh coarse ground black pepper
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
radish, cut in roses for garnish (optional)

Steps:

  • Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
  • Bring mixture to a boil over high heat, skimming off any foam.
  • Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
  • Let cool 30 minutes in cooking liquid.
  • Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
  • Pull meat apart into shreds.
  • (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
  • To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
  • Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
  • Drizzle additional dressing over top, enough to make the mixture moist.
  • Garnish with radish roses if desired.
  • Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1

SALPICON - MEXICAN SHREDDED BEEF SALAD



Salpicon - Mexican Shredded Beef Salad image

This is my recipe for Salpicon. Traditionally it is served on top of tostadas. This is great recipe for get-togethers as it feed a very large crowd. The more you let it sit, once it is finished; the better it tastes. Enjoy! NOTE: The measurements for the olive oil, vinegar, olives and oregano are approximations. I always eyeball. Sorry! Just adjust as you go along. Also, for the chiles use as many as you like. If you like things mild, use 1 or 2. If you like it spicy use 4 or 5; which is what I use most of the time. Make sure the chiles are the pickled kind not fresh, it won't work with fresh chiles.

Provided by Cooking Queen

Categories     Mexican

Time P1DT8h

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs beef flank steak or 3 lbs skirt steaks
1 whole onion, cut in half
2 peeled garlic cloves
1 bay leaf
1 tablespoon salt
8 cups water
1 head iceberg lettuce, shredded
4 medium tomatoes, diced
1 -5 canned serrano peppers or 1 -5 jalapeno chile, diced
1 cup of sliced greed olive
1/4 cup olive oil
1/4 cup white vinegar
2 tablespoons dry oregano
salt and pepper

Steps:

  • SHREDDED BEEF:.
  • Add the beef, onion, garlic, bay leaf and salt to a large pot and add water to cover.
  • Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender.
  • Remove the meat and reserve the stock for soup or other uses.
  • Shred the meat with your fingers when it is cool enough to handle.
  • SALPICON:.
  • Place shredded beef in a large bowl, add lettuce, tomatoes, green olives, and chiles.
  • Drizzel with olive oil, white vinegar and toss to incoporate all ingredients. Add oregano and salt and pepper toss again.
  • Taste and adjust seasoning. If it's too dry add a little more oil and vinegar, a little at a time.
  • You can serve immediately or let sit for a 30 minutes. Serve with tostadas and bottled hot sauce if you like.

Nutrition Facts : Calories 602.9, Fat 32.8, SaturatedFat 10.3, Cholesterol 183.7, Sodium 1471.9, Carbohydrate 9.7, Fiber 3.3, Sugar 4.8, Protein 64.5

TOSTADAS DE SALPICON (SHREDDED BEEF)



Tostadas de Salpicon (Shredded Beef) image

Tostadas are a common dinner at our home. I fry my own corn tortillas since I think they taste so much better than store bought. I also fry my own pinto beans in bacon drippings. But for ease and convenience store bought will do. We top our tostadas with shredded lettuce, tomatoes, cheese, sour cream, and salsa.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tostada Recipes

Time 1h45m

Yield 4

Number Of Ingredients 16

1 pound beef chuck roast
2 cups beef broth
4 medium Roma tomatoes, chopped
1 medium onion, diced
2 large bay leaves
2 peppers serrano chile peppers
2 medium limes, juiced
2 tablespoons white vinegar
1 teaspoon dried Mexican oregano
salt and freshly ground black pepper to taste
1 cup refried beans, warmed
8 fried tortillas
1 cup shredded lettuce, or to taste
2 medium tomatoes, chopped
½ cup sour cream, or to taste
½ cup salsa, or to taste

Steps:

  • Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
  • Remove roast from pot and shred meat with 2 forks.
  • To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 60.3 mg, Fat 16.9 g, Fiber 7.5 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 649.3 mg, Sugar 7.6 g

SALPICON (MEXICAN SHREDDED BEEF SALAD)



Salpicon (Mexican Shredded Beef Salad) image

Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

Steps:

  • For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
  • Add onion, salt, garlic, pepper and bay leaf.
  • Bring to boil, skimming off any foam.
  • Reduce heat and add oregano.
  • Simmer uncovered about 1-1/2 hours, or until beef is very tender.
  • Refrigerate overnight.
  • Reserve cooking liquid.
  • Slice, then shred beef coarsely.
  • Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
  • Whisk together the vinaigrette ingredients.
  • Combine tomatoes, Bermuda onion and 3 tbsp.
  • of vinaigrette.
  • Toss to coat and season to taste with salt and pepper.
  • Drain beef and add shredded lettuce and cilantro to beef.
  • Mix in more vinaigrette and season with salt and pepper.
  • Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.

MEXICAN ROAST BEEF SALAD (SALPICON)



Mexican Roast Beef Salad (Salpicon) image

You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.

Provided by Sharon123

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/8 cup fresh lime juice
1/8 cup balsamic vinegar
1/8 cup olive oil
3 tablespoons water
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups shredded romaine lettuce
12 ounces sliced deli roast beef, cut in strips
2 small cucumbers, quartered lengthwise, sliced
1 Hass avocado, peeled and sliced
1 cup jicama, peeled, diced
1 cup cherry tomatoes, halved
3/4 cup cilantro, chopped
1/2 cup sweet onion, sliced in thin slivers
toasted pumpkin seeds, to garnish

Steps:

  • For the dressing:.
  • Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
  • For the salad:.
  • Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!

Nutrition Facts : Calories 514.2, Fat 29.2, SaturatedFat 8.3, Cholesterol 150.3, Sodium 3340.3, Carbohydrate 20.1, Fiber 7.2, Sugar 5.8, Protein 44.3

Tips:

  • For the best flavor, use high-quality flank steak or skirt steak.
  • Be sure to marinate the steak for at least 3 hours, or up to overnight.
  • When grilling the steak, cook it over medium-high heat for 5-7 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
  • Let the steak rest for 10 minutes before slicing it against the grain.
  • To make the salad, use a variety of fresh vegetables, such as romaine lettuce, tomatoes, cucumbers, and onions.
  • For the dressing, use a combination of olive oil, lime juice, cilantro, and jalapenos.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Mexican roast beef salad, or salpicon, is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad spicy or mild, with or without beans, this recipe is sure to please. So next time you are looking for a light and healthy meal, give Mexican roast beef salad a try.

Related Topics