Salpicón De Res (Mexican Beef Salad)
Salpicón de Res is a refreshing and protein-packed Mexican beef salad made with shredded beef, crisp veggies, and a tangy vinaigrette. It’s easy to prep ahead and perfect for warm weather meals or quick lunches.
Servings 8 servings
Calories 220kcal
Ingredients
To cook the beef
- 2 pounds chuck Roast remove most of the fat.
- ½ medium white or yellow onion
- 2 garlic cloves peeled
- 2 to 3 bay leaves and ¼ teaspoon ground oregano
Vinagrette
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 juicy lime (about 2 tablespoons (1 fluid ounce))
- 1 Tablespoon soy sauce
- 1 large garlic clove crushed or minced very finely
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon ground pepper
For the salad
- ½ large your preferred onion (yellow, white or red) marinated with juice of 1/2 lime plus salt and pepper.
- 6 cups shredded lettuce (romaine or any firm green lettuce)
- 2 medium tomatoes
- 1 medium cucumber diced
- 2 jalapeños deseeded and chopped
- 1 serrano pepper optional if you like it spicy
- 1 large carrot peeled, cubed or shredded
- ½ bunch of cilantro rinsed and chopped
Instructions
Cook the beef
- Place the beef in a large pot with water, garlic, oregano, and a bay leaf. Bring it to a boil, then reduce to a simmer. Cook until the meat is fork-tender—usually about 1.5 to 2 hours. Skim off any foam that rises as it cooks.
- Let the beef cool slightly, then shred it using two forks or your hands. Set it aside to cool completely (you can refrigerate it if making ahead).
Make the dressing
- In a small bowl, whisk together the vinegar, olive oil, lime juice, soy sauce, garlic, oregano, salt, and pepper. Taste for salt and adjust if necessary.
Prep the veggies
- While the meat cools, shred the lettuce, dice the tomatoes, slice the onion thinly, chop the cilantro, jalapeño and finely dice the serrano if using. If you want the onion to be milder, soak the slices in lime juice for 20 minutes then add to the salad.
Assemble the salad
- In a large bowl, combine the shredded beef with all the chopped veggies. Pour the dressing over and mix everything together until evenly coated.
- You can make everything ahead and assemble right before serving. Or you mix all ingredients except the lettuce and add right before serving to conserve the crispness.
Notes
This makes a large salad to share. If only 2 to 4 people are eating, I recommend you halve the ingredients or make and assemble as you consume during the week.
Nutrition
Serving: 2cups | Calories: 220kcal | Carbohydrates: 6g | Protein: 24g | Fat: 11g