Salpicon with Design*Sponge

Do you remember our Mango Cheesecake Flan on Design*Sponge? Well guess what? They featured our Salpicón (Spicy Mexican Shredded Cold Beef Salad) recipe too.

Both of these recipes were contributed to Design*Sponge, so you won’t find them in our blog or in our cookbook. But you can hop on over to Design*Sponge to see the Salpicon recipe best described as cooked beef ceviche marinated in a tangy vinaigrette dressing that is packed with flavor and a little heat.

I especially enjoyed this dish during the summer and for potlucks, but plan to make year-round.

Salpicón (Spicy Mexican Shredded Cold Beef Salad)

Thank you Design*Sponge for featuring our recipe on your site. Hop on over to Design*Sponge to see the simple Salpicon recipe.

Salpicón (Spicy Mexican Shredded Cold Beef Salad)

Ingredients:

For the meat:

  • 2 pounds beef brisket, fat trimmed
  • 2 bay leaves
  • 12 ounces beer
  • 2 cups water
  • 1 onion, quartered
  • 1 tablespoon salt

For the vinaigrette dressing:

  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • limes, juiced
  • 1/4 red onion, minced
  • 1 canned chipotle chile in adobo sauce, minced
  • 2 garlic cloves, minced
  • 2 tablespoons cilantro, leaves chopped
  • 1/2 teaspoon salt

For the salad:

  • romaine lettuce
  • 1 cup Oaxaca or Monterrey Jack cheese, shredded
  • 2 roma tomatoes, chopped
  • 2 avocados, peeled, pitted, and sliced
  • 4 radishes, sliced

For the tostadas:

  • pre-packaged tostada flats
  • 1 cup Oaxaca or Monterrey Jack cheese, shredded
  • 2 roma tomatoes, chopped
  • 2 avocados, peeled, pitted, and cubed
  • salsa of choice

Directions:

  1. Place the brisket, bay leaves, beer, water, onion, and salt in a slow cooker. Cook on low for 8 hours.
  2. Remove the brisket and let cool. Shred the meat. Refrigerate the brisket.
  3. To make the vinaigrette dressing, whisk together the olive oil, vinegar, lime juice, red onion, chipotle chile, garlic, cilantro, and salt. Pour the vinaigrette dressing in with the shredded beef and stir to combine.
  4. Spoon salpicón over lettuce leaves or tostadas and garnish with cheese, tomatoes, and avocado.
Note: You can make the brisket a day ahead and store it in the refrigerator until ready to serve.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photos by Jeanine