Best 3 SalpicÓn De Res Recipes

Salpicón de res is a traditional Colombian dish made with shredded beef, vegetables, and a tangy dressing. It is a versatile dish that can be served as an appetizer, main course, or side dish. This article provides three delicious recipes for salpicón de res, each with its own unique flavor profile.

The first recipe is a classic salpicón de res made with shredded flank steak, potatoes, carrots, celery, and a dressing made with mayonnaise, mustard, and vinegar. The second recipe is a more modern take on the dish, made with grilled skirt steak, roasted vegetables, and a dressing made with olive oil, lime juice, and cilantro. The third recipe is a vegetarian version of salpicón de res, made with shredded jackfruit, black beans, corn, and a dressing made with avocado, lime juice, and chili peppers.

No matter which recipe you choose, you are sure to enjoy this delicious and refreshing dish. Salpicón de res is a perfect meal for a summer party or potluck, and it is also a great way to use up leftover beef.

Here are our top 3 tried and tested recipes!

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

Ingredients

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 DE RES RECIPE/ SHREDDED BEEF SALAD

Salpicon de Res Recipe/ Shredded Beef Salad image

Popular throughout Central America & Mexico, Salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Easy to make in large quantities for parties and family gatherings.My Mom made this for me with my Tia Anita...I loved it,it was so good,yum !!!

Provided by marty olguin

Categories Salads

Time 2h55m

Number Of Ingredients 11

Ingredients

3 lb beef flank or skirt steak
1 large onion, chopped
1/3 c olive oil
1/4 c vinegar
1-2 tsp oregano
salt and pepper -- to taste
3-4 tomatoes, seeded and chopped
1 large onion, thinly sliced
3 serrano chiles, chopped or minced
3-4 avocados, chopped
1 whole queso cotija,it is crumbly/crumble by hand

Steps:

1. Add the beef, onion 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 recipes. Shred the meat with your fingers when it is cool enough to handle.
2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)

Salpicón De Res (Central American Shredded Beef Salad) image

Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. This version uses vinegar while the Mexican version tends to include lime juice. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
1 onion, chopped
1/3 cup olive oil
1/4 cup vinegar
1 -2 teaspoon dried oregano
salt and pepper, to taste
3 tomatoes, seeded and chopped
1 onion, thinly sliced
3 serrano chilies, chopped or minced
2 avocados, chopped
lime wedge (optional)
lettuce leaf, to put salad on (optional)

Steps:

Add the beef, onion 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 recipes. Shred the meat with your fingers when it is cool enough to handle.
Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
VARIATIONS:.
Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.

Tips:

To make the salpicón more flavorful, use flank steak or skirt steak.
Cut the steak against the grain to make it more tender.
Marinate the steak in a mixture of lime juice, garlic, and cumin for at least 30 minutes before cooking.
Cook the steak over high heat until it is browned on the outside and pink in the center.
Let the steak rest for a few minutes before shredding it.
Use a variety of vegetables in the salpicón, such as tomatoes, onions, cucumbers, and cilantro.
Season the salpicón with salt, pepper, and lime juice to taste.
Serve the salpicón chilled or at room temperature.

Conclusion:

Salpicón de res is a refreshing and flavorful dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, salpicón de res is a delicious and satisfying dish that is sure to please everyone.