Main Dishes Soups and Salads — By Ben on 16 June 2011
Salpicon

Salpicon

Like many dishes from my childhood, salpicon wasn’t one of my favorites. I really don’t know what it was that I didn’t like. Maybe the cold shredded beef, the raw onion or the radish. Whatever it was I realized two days ago that I didn’t have a real reason to dislike this cold beef salad. A couple of months ago I tried deer salpicon at Azul Condesa and I liked it so much that I decided to make my own beef salpicon. It wasn’t until this week that I had the time and motivation to make it. It’s really easy to make and I’m sure you’ll enjoy it. Salpicon makes a great summer Mexican salad.

Salpicon tostadas

Beef Salpicon
Author: 
Recipe type: Main
 
Ingredients
  • •1 lb beef brisket, fully trimmed and thinly cut
  • •olive oil
  • •salt and pepper to taste
  • •2 garlic cloves, minced
  • •fresh rosemary and basil
  • •butter or romaine lettuce leaves
  • •2 roma tomatoes, cut in wedges
  • •1/2 white onion, sliced
  • •2 or 3 radishes, sliced
  • •1 serrano or jalapeno pepper, seeded and chopped
  • •fresh cilantro
  • •1 avocado, cut in wedges
  • •refried beans and tostadas (optional)
  • **For the Dressing:
  • •2 TBSP olive oil
  • •juice of 2 limes
  • •fresh basil, rosemary and parsley
  • •pinch of salt
Instructions
  1. Mix some olive oil (about 1 TBSP) with salt, pepper, garlic, rosemary and basil. Rub it all over the brisket and refrigerate for at least 4 hours, overnight preferably.
  2. Warm up some oil in a large heavy skillet and fry the beef. When it starts to brown reduce heat, add a little bit of water, about ¼ cup, and cover. Let it cook for about 25 minutes.
  3. Refrigerate for about 2 hours before shredding it.
  4. Mix all the dressing ingredients.
  5. In a big bowl mix the shredded beef, tomato, onion, radish, pepper and cilantro with the dressing.
  6. Serve over lettuce leaves on a platter and arrange avocado wedges on top.
  7. You can serve the salpicon as a salad, side dish or over tostadas spread with refried beans.

 

Salpicon tostadas

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(16) Readers Comments

  1. Great post, great recipe. I love salpicon, but like you came to it after a time. My first exposure to it just didn't "take," Now I love it.

  2. Sounds very exotic Ben. Just to pronounce it already made my mouth water.

  3. Makes my mouth water — Its perfect for a little fiesta at the park.

  4. Que rico estan los salpicones!! Tengo la boca aguada. Gracias Ben por compartir estas ricuras.

    Saludos

  5. This looks amazing!
    Cheers

  6. I think that sounds lovely. I wonder what put you off it as a kid?

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