Authentic Mexican Salpicón de Res: A Flavorful Northern-Style Shredded Beef Salad
Mexican Salpicón de Res, a culinary gem from the Northern regions of Mexico, is a truly exquisite dish that captures the essence of vibrant Mexican cuisine. This shredded beef salad is renowned for its incredible blend of textures and flavors, served either at room temperature or chilled, making it a perfect refreshing meal or appetizer. Our rendition today focuses on the Estilo Norteño, or Northern style, emphasizing robust, savory brisket combined with an abundance of fresh, crisp greens and an exhilarating chipotle and vinegar dressing.
Imagine tender, melt-in-your-mouth brisket, slow-cooked to perfection, then generously tossed with smoky roasted chiles, thinly sliced red onions, and fresh cilantro. This savory beef mixture is then artfully arranged on a bed of crisp romaine lettuce, generously adorned with vibrant, juicy tomatoes, creamy avocado slices, and crunchy radishes. A final sprinkle of tangy Queso Ranchero completes this masterpiece. Each bite is a harmonious explosion of flavors – the rich, succulent beef contrasting beautifully with the cool, crisp salad vegetables and the spicy, tangy dressing. While many traditionalists favor serving Salpicón de Res on crispy tostadas, I personally find it delightful wrapped in small, homemade flour tortillas, accompanied by a simple, zesty bottled salsa like Cholula. This recipe, though requiring some planning, promises a show-stopping dish that will undoubtedly impress your family and guests.
What is Mexican SALPICÓN de Res? Exploring a Regional Delicacy
Salpicón de Res is a cherished dish with deep regional roots in Mexico, particularly prominent in the upper half of the country, known as el Norte. The term “salpicón” itself literally translates to “a medley” or “a hodgepodge,” perfectly describing this dish’s delightful combination of ingredients. While my parents, hailing from Sonora, didn’t frequently prepare this dish during my childhood, its popularity is undeniable in other Northern states like Chihuahua, where my grandfather’s family originated. There, Salpicón de Res is a household name, a staple enjoyed by many.
My own journey to discovering and perfecting this recipe began nearly two decades ago when I stumbled upon a fascinating article in Saveur Magazine. This wonderfully written piece explored the unique culinary traditions of the Texas-Chihuahua border region, a truly distinct food culture. The article featured a Salpicón de Res recipe from the renowned El Paso Chile Company’s Texas Border Cookbook, which greatly inspired my current adaptation. My version marries the rich, smoky flavors of perfectly cooked brisket with the refreshing crunch of cool, crisp vegetables, creating a harmonious and utterly satisfying meal.
While the core concept of shredded beef and vegetables remains, Salpicón de Res varies significantly from state to state and even from family to family. In Sinaloa, for instance, the dish often leans heavily on a wider array of cooked vegetables such as potatoes, carrots, onions, and even green beans, offering a heartier, more stew-like consistency. However, the Chihuahua and Sonora styles, which heavily influence my recipe, place a strong emphasis on the beef itself and fresh salad components. Today’s recipe is loaded with succulent shredded brisket, complemented by smoky roasted Poblano peppers, sharp red onion, fresh cilantro, and a vibrant Chipotle-vinegar dressing, all served over crisp romaine lettuce. Abundant slices of creamy avocado and juicy tomato add richness and freshness. I personally love to top mine with crumbled Ranchero cheese and serve it with soft flour tortillas, though it’s equally fantastic on traditional toasted or fried corn tortillas (tostadas). Whether served as an impressive starter for a gathering or a satisfying main meal, Salpicón de Res is a versatile and beloved dish.
Preparing this exquisite Salpicón de Res involves three main steps: first, slow-cooking the brisket to achieve ultimate tenderness; second, crafting the vibrant chipotle and vinegar dressing; and third, assembling the salad components. While it may seem like a multi-step process, don’t let that deter you! Each stage is straightforward, and the incredible, complex flavors of the final dish are absolutely worth the effort. You’ll find yourself making this delicious recipe again and again.
Mastering the Brisket: Slow-Cooking for Maximum Flavor and Tenderness
The heart of a truly exceptional Salpicón de Res lies in its perfectly cooked beef. For this recipe, I highly recommend using a 2.5 lb brisket, as its rich marbling and robust flavor create an incredibly succulent shredded beef. However, if brisket isn’t readily available or you prefer a leaner cut, flank steak is an excellent substitute, offering its own distinct, full-bodied flavor profile. The beauty of using a slow cooker for this step is its ability to transform tougher cuts of meat into unbelievably tender, fork-shredded perfection with minimal effort.
To prepare your brisket (or flank steak) for the slow cooker, begin by trimming any excessively large pieces of fat, but don’t remove all of it, as some fat contributes significantly to the flavor and moisture of the cooked meat. Place the trimmed meat into your slow cooker. To infuse maximum flavor, I add a medley of aromatics: a whole white onion cut into large wedges, two dried bay leaves, a generous two teaspoons of Mexican oregano (which has a distinct citrusy and earthy note compared to Mediterranean oregano), a whole head of garlic with the top cut off to expose the cloves, and a good amount of kosher salt and coarse ground pepper. These ingredients will slowly meld with the beef as it cooks, creating a deeply flavorful broth and tender meat.
Next, pour enough water over the ingredients to ensure the brisket is completely submerged, with an additional two to three inches of water above the roast. This ensures consistent cooking and prevents the meat from drying out. Set your slow cooker to the “low” setting and let it work its magic for approximately 8 to 10 hours. The precise cooking time will depend on the thickness and size of your brisket, but it should be undeniably fork-tender when done, practically falling apart with a gentle pull.
Once cooked, carefully remove the brisket from the slow cooker and transfer it to a large bowl or cutting board. Allow it to cool slightly until it’s comfortable enough to handle. Then, using two forks or your clean hands, easily shred the beef into strands. As you shred, take the opportunity to remove any remaining large pieces of fat, leaving behind only the lean, flavorful meat. Don’t discard the rich, strained beef broth from the slow cooker! It’s a treasure trove of flavor and can be saved for future use in Mexican rice, a hearty Albondigas soup, or as a base for other stews.
Crafting the Zesty Chipotle Dressing: The Flavorful Heart of Salpicón
The vibrant and zesty chipotle dressing is truly the heart and soul of this Salpicón de Res, tying all the diverse flavors together. If you’re a fan of the bold, smoky-sweet flavors found at popular Chipotle restaurants, you’ll absolutely adore this homemade version. I’ve even adapted a Chipotle Agave Dressing recipe in my Dressings and Sauces section that you can use for various salads and bowls. For the smoothest consistency, preparing this dressing in a food processor or a high-speed blender is optimal, allowing the chipotle peppers and garlic to be completely pureed into a luxurious sauce.
To begin, you will need a 7.5 oz can of chipotle chiles in adobo sauce. These peppers are smoked jalapeños, packed in a tangy, slightly spicy tomato-based sauce. For this recipe, it’s crucial to separate the chiles from the adobo sauce and then carefully remove the seeds from the chiles. Removing the seeds helps to moderate the heat and ensures a smoother dressing. Don’t discard the adobo sauce; we’ll use half of it to enhance the dressing’s flavor depth.
Place the seeded chipotle peppers into your food processor or blender. Add the white wine vinegar (or standard white vinegar if you prefer), fresh lime juice, the specified amount of fresh garlic cloves, and a pinch of salt. Process these ingredients until they form a completely smooth, uniform puree. Ensure there are no large chunks of chile or garlic remaining. Taste the dressing at this point; you might want to adjust the salt to your preference. Then, add the Agave nectar – this is optional, but it beautifully balances the heat of the chipotles and the tang of the vinegar, adding a subtle sweetness. Pulse a few more times until the Agave nectar is fully incorporated. Again, taste and adjust for sweetness and saltiness as needed.
Once your dressing is perfect, take about half of it and add it to the large bowl containing your shredded brisket. Toss this mixture gently but thoroughly, ensuring every strand of beef is coated in the flavorful dressing. Next, add the thinly sliced roasted Poblano peppers, a portion of the sliced red onions, and half of the fresh cilantro leaves. Continue to toss gently until all ingredients are well combined and coated. This step infuses the beef with an incredible depth of flavor and moisture. Set this flavorful beef mixture aside while you prepare the remaining fresh vegetables for the salad assembly.
Preparing the Fresh Vegetables: Adding Crispness and Color
The vegetable components of Salpicón de Res are crucial for providing a refreshing contrast to the rich, savory beef. The good news is that preparing them is quite easy! The key is to select the freshest ingredients to ensure maximum flavor and crispness. You’ll want to prepare the following:
- Romaine Lettuce: Approximately 8 large leaves, or half a head, washed thoroughly and dried. Romaine provides a wonderful crisp base for the salad, offering a satisfying crunch with every bite. You can leave them whole for a dramatic presentation or chop them if you prefer.
- Radishes: About 6 whole radishes, washed, dried, and thinly sliced. Radishes contribute a beautiful pop of color and a delightful peppery bite, adding another layer of texture and freshness.
- Cilantro Leaves: A generous cup of fresh cilantro leaves, for both the salad mixture and garnish. Cilantro is a quintessential Mexican herb, providing a bright, herbaceous, and slightly citrusy note that truly elevates the dish. You can use whole leaves or roughly chop them.
- Ripe Tomatoes: One or two ripe tomatoes, sliced into wedges or diced. Tomatoes add a juicy sweetness and a vibrant acidity, cutting through the richness of the beef and dressing.
- Ripe Avocado: One whole, ripe avocado, peeled and sliced into wedges or cut into cubes. Creamy avocado is essential, offering a luxurious texture and a mild, buttery flavor that complements all the other ingredients perfectly.
- Roasted Chile Peppers: Two roasted Poblano, Hatch, or Anaheim chile peppers, peeled, seeded, and thinly sliced. Roasting these chiles (see our quick tutorial on how to roast chiles) imparts a smoky depth and mild heat. If fresh roasted chiles are unavailable, high-quality canned or frozen Hatch chiles make a convenient and delicious substitute.
- Red Onion: About half a cup of thinly sliced red onion. Red onion offers a pungent, slightly sweet crunch that adds a fantastic zing to the salad.
Ensuring all your vegetables are prepped and ready before assembly makes the final stage quick and enjoyable. The freshness and quality of these ingredients will truly shine in your Salpicón de Res.
Assembling Your Masterpiece: How to Serve SALPICÓN de Res
With all your components prepped and ready, it’s time for the exciting final step: assembling this mouthwatering Salpicón de Res for serving! The presentation is almost as important as the taste, and this dish offers a beautiful array of colors and textures that are a feast for the eyes.
Start by arranging the crisp romaine lettuce leaves on a large platter. You can lay them out individually to form a green bed, or slightly overlap them for a more voluminous base. Next, carefully spoon the dressed Salpicón beef mixture – the flavorful shredded brisket combined with roasted poblanos, onions, and cilantro – over the romaine leaves. Distribute it evenly across the platter, ensuring every guest gets a generous portion of the star ingredient.
Now comes the artistic part: garnishing with the fresh, vibrant vegetables. Artfully arrange the thinly sliced radishes, the creamy avocado wedges or cubes, the remaining fresh cilantro leaves, and the juicy tomato slices over and around the beef mixture. The contrast of colors – the deep red of the tomatoes, the bright green of the avocado and cilantro, and the white and pink of the radishes – will make your platter truly inviting.
As I mentioned earlier, this dish is incredibly versatile in how it’s served. I personally adore it with small, warm flour tortillas, but it’s equally traditional and delicious with crispy corn tostadas. You can also crumble some fresh Mexican queso fresco or salty cotija cheese over the top for an extra layer of flavor and texture. This Salpicón de Res is substantial enough to be a fantastic main course, especially when served with tortillas or tostadas. Alternatively, its vibrant and refreshing nature makes it a perfect starter or a light, flavorful option for a large gathering.
Enjoy this very special, regional Mexican dish, steeped in heritage and bursting with authentic flavors. I genuinely hope you love preparing and savoring it as much as I do. My passion is to continue sharing and highlighting the rich culinary traditions of my heritage and the inspired food recipes from my beloved City of Angels. May this Salpicón de Res bring a taste of Northern Mexico to your table!
Frequently Asked Questions About Salpicón de Res
While brisket is my top recommendation for its incredible flavor and texture, you can absolutely use other cuts of beef that shred easily. Chuck roast is an excellent alternative, as it also becomes wonderfully tender when slow-cooked. Any cut suitable for pot roast or stewing that can be easily shredded will work well, such as beef round or even pork shoulder for a different, yet delicious, take on the dish. I personally find brisket and flank steak to yield the best results for authentic Salpicón.
Absolutely! If you’re looking to reduce carbs or simply prefer a lighter option, you can easily enjoy Salpicón de Res without traditional tortillas or tostadas. The most straightforward way is to serve it directly on the romaine lettuce leaves, transforming it into a complete, hearty salad. You can even chop all the ingredients and toss them together in a bowl for a more conventional salad presentation. Just make sure to prepare enough dressing to coat all the components generously, as you might want extra when eating it as a full salad.
No problem at all! Poblano chiles offer a mild heat and a unique earthy flavor, but several excellent substitutes are available. Roasted Hatch chiles or roasted Anaheim chiles are fantastic alternatives that will provide a similar flavor profile and mild spiciness. If those are also difficult to find, roasted green bell peppers can be used for their vibrant color and fresh flavor, though they won’t add any heat. You can use fresh peppers that you roast yourself, or opt for convenience with canned or frozen varieties, just ensure they are drained well.
Yes, you certainly can, though it will require a bit more effort to achieve a smooth consistency. The key is to mince the seeded chipotle peppers as finely as possible using a sharp knife. Once the chiles are finely minced, transfer them to a jar with a tight-fitting lid. Add all the other dressing ingredients – the avocado oil, white wine vinegar, fresh lime juice, finely minced garlic, remaining adobo sauce, agave nectar, and salt. Secure the lid tightly and shake the jar very, very well until all ingredients are thoroughly combined and emulsified. It might not be as perfectly smooth as a blender, but it will still be incredibly flavorful.
Absolutely! While the slow cooker is convenient, you can achieve delicious, tender shredded beef on the stovetop. Use a large, heavy-bottomed stock pot or Dutch oven with a tight-fitting lid. Follow the same steps for adding the brisket and aromatics, ensuring the meat is fully submerged in water. Bring the liquid to a boil, then reduce the heat to a low simmer, cover, and cook until the beef is fork-tender. Cooking times will vary depending on the cut and size, but estimate around 3 to 4 hours, checking periodically for tenderness and adding more liquid if needed. The goal is the same: fall-apart, easily shreddable beef.
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Mexican Salpicón de Res – Northern-Style Shredded Beef Salad
Ana | Claudia’s Table
May 16, 2021
Pin Recipe
Equipment
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Slow cooker
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large platter for serving
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food processor or blender
Ingredients
For Brisket or flank steak
- 2.5 lb brisket, trimmed or flank steak
- 2 whole bay leaf dry
- 2 tsp oregano Mexican, dry
- 2 tsp salt kosher
- 1 tsp pepper coarse ground
- 1 whole onion white, cut into wedges
- 1 head garlic with the top cut off
- water enough to cover brisket
Dressing/Sauce
- 1/2 cup avocado oil can use extra virgin olive oil
- 1/3 cup lime juice fresh
- 1/3 cup white wine vinegar or white vinegar
- 4 cloves garlic fresh
- 2 tsp Agave nectar
- 1 can Chipotle chiles in adobo separate chiles from adobo sauce and remove seeds from chiles
- 1/2 remaining Adobo sauce from chipotle chiles
For serving
- 1/2 head romaine lettuce leaves, washed and dried
- 1 whole avocado peeled and sliced or cubed
- 6 whole radishes washed, dried and thinly sliced
- 1 cup cilantro leaves
- 1/2 cup red onion sliced
- 2 whole Poblanos peppers roasted, peeled, seeded and sliced. You can substitute, canned or frozed hatch or anaheim chiles.
Instructions
For brisket or flank steak
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In a slow cooker, place brisket or flank steak and add onion, garlic, bay leaves, Mexican oregano, salt and pepper.
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Add enough water to cover the meat plus 2 more inches of water.
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Cook on low for 8 hours.
Preparing the brisket or flank steak after it’s cooked
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Once the meat is cooked, remove from the liquid and allow to cool.
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Shred with two forks or use hands and remove any excess fat.
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Place the meat in a large bowl and set aside.
Chipotle dressing/sauce
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Remove the chiles only from the can of Chipotles. Set remaining adobo sauce aside.
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Remove the seeds from the chiles.
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Add the seeded chiles to the food processor bowl or blender.
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Add remaining ingredients, avocado oil, white wine vinegar, fresh lime juice, garlic cloves, 1/2 of the remaining adobo sauce and salt.
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Puree until completely smooth. Check for salt.
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Add Agave nectar and pulse. Taste and add more to suit your taste.
Assembling the salad
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In the large bowl with the brisket, add the roasted poblanos, 1/2 cup sliced red onion, 1/2 cup of cilantro leaves and gently toss with the Chipotle dressing. Make sure mixture is coated well.
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On a large platter assemble romaine lettuce leaves.
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Add the dressed Salpicón (brisket mixture) on top of the romaine leaves.
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Top with avocado slices, radishes, additional red onion, fresh tomato, cilantro leaves.
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Serve with crumbled , Mexican queso fresco on tostadas or small flour tortillas.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com