Salpicón, a spicy Mexican shredded cold beef salad, which can be eaten on a bed of lettuce or on a corn tostada.

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

Salpicon is best described as cooked beef ceviche marinated in a tangy vinaigrette dressing that is packed with flavor and a little heat.

This is a good recipe to bookmark if you entertain often because the brisket can be prepared a day ahead of time.

I love this recipe especially during the summer, but that doesn’t stop me from enjoying salpicón all year long.

Serve it on a bed of pretty lettuce on a warm day, or for a heartier meal on a cold day, top salpicón on tostadas. This is also a great buffet dish because it can be made in advance and is served cold.

Garnish with avocado, tomatoes, and cheese. Make any night a fiesta and serve salpicón!

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

Salpicón (Spicy Mexican Shredded Cold Beef Salad)

Thank you Design*Sponge for featuring our recipe on your site. 

Salpicón (Spicy Mexican Shredded Cold Beef Salad)

5 (1 rating)
Salpicón, a spicy Mexican shredded cold beef salad can be eaten on a bed of lettuce or on a corn tostada. It is best described as cooked beef ceviche marinated in a tangy vinaigrette dressing that is packed with flavor and a little heat. This is a good recipe to bookmark if you entertain often because the brisket can be prepared a day ahead of time.

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
  • avocados, peeled, pitted, and sliced
  • radishes, sliced

For the tostadas:

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

Instructions 

  • Place the brisket, bay leaves, beer, water, onion, and salt in a slow cooker. Cook on low for 8 hours.
  • Remove the brisket and let cool. Shred the meat. Refrigerate the brisket.
  • 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.
  • Spoon salpicón over lettuce leaves or tostadas and garnish with cheese, tomatoes, and avocado.

Notes

You can make the brisket a day ahead and store it in the refrigerator until ready to serve.
Calories: 867kcal, Carbohydrates: 24g, Protein: 52g, Fat: 63g, Saturated Fat: 25g, Cholesterol: 122mg, Sodium: 2234mg, Potassium: 1336mg, Fiber: 11g, Sugar: 4g, Vitamin A: 691IU, Vitamin C: 31mg, Calcium: 92mg, Iron: 4mg

Photos by Jeanine