Salpicón (Mexican Shredded Beef Salad) is a healthy and delicious chopped salad made with flavorful shredded beef, fresh vegetables like lettuce, tomatoes, and avocado and finished off with a simple dressing.
Salpicón (Mexican Shredded Beef Salad)
My parents got married over two decades ago, in a beautiful church in the heart of Chihuahua, Mexico. My dad looked handsome in a light gray suit, and my mom so beautiful in an ivory, lace wedding dress. The reception took place at my uncle’s ranch just outside the city, where they danced the night away.
As was typical at the time, it was my grandmother (my mom’s mom) who made all of the food for the approximately 75 guests who attended the reception. Among the food my Abuelita Maria prepared was a Mexican shredded beef salad called salpicón.
What is Salpicón?
Think of salpicón as a chopped salad, in which all the ingredients are chopped and tossed together. It is made with shredded beef, lettuce, tomatoes, onions, olives, and avocado. Then, topped with a simple dressing and pickled jalapeños.
This recipe is so simple, healthy and Whole30 compliant. It is great served as a main course or as a side dish at barbecues and parties.
How to Make Salpicón (Mexican Shredded Beef Salad)
The main star of salpicón is shredded beef. I have a great and easy recipe to make shredded beef using either the slow cooker or Instant Pot. Click here for my Everyday Shredded Beef.
To speed up the prep time, you can plan ahead and cook the beef the night before or in the morning. For the salpicón, you will need 2 pounds of shredded beef.
Slice and wash half of a head of iceberg lettuce. Then, dice 3 medium tomatoes, 1/4-1/2 of an onion (depending on how much onion you like), and about 10-15 green or black olives.
In a large mixing bowl, add the shredded beef, lettuce, tomatoes, onions, and olives. Toss together.
Dress the salad with 6 tablespoons of olive oil, 2 tablespoons of white vinegar, 1/2 teaspoon of oregano, and season with a dash of pepper and salt. Toss together again, taste and adjust seasoning as needed.
Add one diced pickled jalapeño, two tablespoons of the jalapeño juice and one avocado cut into cubes. Slowly fold in the ingredients, being careful not to crush the avocado.
Serve right away. Store any leftovers in the refrigerator in an air-tight container for 1-2 days.
Tips for Salpicón
- If you are not serving the salpicón right away, wait to add the olive oil, vinegar, pickled jalapeños and jalapeño juice. Dress the salad right before serving to keep the lettuce from wilting.
- Also, you can mix the ingredients for the dressing (oil, vinegar, oregano, salt and pepper) separately. Add the dressing to the bottom of the bowl and place all the other ingredients right on top. Toss the salad when you are ready to serve. This will also help keep the lettuce crisp.
- For a non-spicy or kid-friendly version, prepare the salad as directed but do not add the jalapeño and the jalapeño juice. Separate a portion for your kids first, and then you can add the jalapeño and juice to the rest.
- If you are doing Whole30 be sure to check the ingredients for the pickled jalapeños as some do contain added sugar. See the end of the post for Whole30 compliant products.
- If not on Whole30, this salad is great served with saltine crackers or on tostadas.
There you have it. Perhaps you won’t be making enough of this to serve 75 people at a wedding, but it is a fresh and delicious dish to serve at gatherings, especially in the warm summer months.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.
Salpicón (Mexican Shredded Beef Salad)
Ingredients
- 2 lbs shredded beef (see notes)
- 1/2 head of iceberg lettuce
- 3 diced medium tomatoes
- 1/4-1/2 diced onion (depending on how much onion you like)
- 10-15 chopped green or black olives
- 6 tbsp olive oil or extra virgin olive oil
- 2 tbsp white vinegar
- 1/2 tsp oregano
- salt and pepper to taste
- 1 diced pickled jalapeño pepper (optional, see notes)
- 2 tbsp pickled jalapeño juice
- 1 cubed avocado
Instructions
- Slice and wash the iceberg lettuce.
- In a large mixing bowl, add the shredded beef, lettuce, tomatoes, onions, and olives. Toss together.
- Dress the salad with the olive oil, white vinegar, oregano, and season with a dash of pepper and salt. Toss together again, taste, and adjust seasoning as needed.
- Add the diced pickled jalapeño, jalapeño juice and the avocado cut into cubes. Slowly fold in the ingredients, being careful not to crush the avocado.
- Serve right away. Store any leftovers in the refrigerator in an air-tight container for 1-2 days.
Notes
- I have a great and easy recipe to make shredded beef using either the slow cooker or Instant Pot. Click here for my Everyday Shredded Beef.
- To speed up the prep time, plan ahead and cook the beef the night before or in the morning.
Tips for Salpicón
- If you are not serving the salpicón right away, wait to add the olive oil, vinegar, pickled jalapeños and jalapeño juice. Dress the salad right before serving to keep the lettuce from wilting.
- For a non-spicy or kid-friendly version, prepare the salad as directed but do not add the jalapeño and the jalapeño juice. Separate a portion for your kids first, and then you can add the jalapeño and juice to the rest.
- If you are doing Whole30 be sure to check the ingredients for the pickled jalapeños as some do contain added sugar. See the end of the blog post for Whole30 compliant products.
- If not on Whole30, this salad is great served with saltine crackers or on tostadas.
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