For this Mexican version of Salpicon de Res(Shredded Beef Salad), I took advantage of a slow braised brisket I had cooked. I love flank steak, which is the more traditional cut of meat to use for this recipe, but why not brisket? There are French, Spanish, Central American and Latin American versions of salpicon. In Colombia, it refers to a sweet treat. The Mexican version of salpicon is a mix of shredded beef, vegetables, fresh or dried herbs and vinegar. Everyone has their version of what their favorite ingredients are to add. I have the basics, such as tomato, onion, chile pepper and cilantro. I also really enjoy add some cooked nopalitos(cactus) to my recipe. And like a classic Cesar salad, the lettuce should be torn, instead chopped. However you choose to enjoy this fresh Salpicon de Res, I would suggest preparing it a few hours before you are ready to serve it. The flavors will build with a little marinating time.
Salpicon de Res~ Shredded Beef Brisket Salad
Yields 4 Servings
2 cups finely shredded brisket(see recipe link below)
2 roma tomatoes, seeded and sliced into strips
1/2 small white onion, sliced thin
1/2 cup nopalitos, chopped small
4 radishes, sliced
2 chipotles in adobo, minced
2 full tablespoons cilantro, chopped
Juice of 1 large lime
2 tablespoons white vinegar
5 tablespoons olive oil
Salt and fresh cracked pepper, to taste
1 large avocado, sliced
3 to 4 cups of torn or chopped lettuce
Crumbled queso fresco, optional
In a bowl, combine all of the ingredients, minus the avocado, lettuce and queso(if using). Toss well to combine. Adjust the seasonings, lime and vinegar to taste. Cover tightly and let chill for at least one hour. When ready to serve, stir well and garnish with sliced avocado and queso. Serve on corn tostadas with a layer of fresh lettuce, then salpicon garnished with avocado.
Tips~ Let chilled salad come to room temperature for at least 20 minutes before serving.
Make Ahead: You could prep the salad to this point, as pictured, then cover tightly until you are ready to mix with lime, vinegar, oil and seasonings.
My sister sent me my Mom’s colander a few years back. You’d think she had given a million dollars! Yes, it means that much to me.
Grilled tostadas are easy to prepare. No oil needed, just a hot grill. Place on hot grill, turn and rotate tortillas as needed. Some areas will burn hotter, so you just have to watch them.
Unless you live in Texas where the beef brisket is often on sale for less then 2 dollars a pound, it can be quite expensive. I find the closer we get to Memorial Day, the price will drop to as low as $2.95 a pound in most Walmart stores. I have limited space, so I cut mine down into smaller sections before storing.
Any cut of beef that shreds well when cooked is ideal for this recipe of Salpicon. It is not traditionally prepared with brisket, but I just happened to have just enough leftover from my previous recipe.
Most often the lettuce will be mixed into the salad as well. I chose to serve it separate so that it would stay crisp and fresh.
Traditionally served with corn tostadas and garnished with fresh avocado.
Salpicon de Res…..Shredded Beef Salad