Salpicn De Res Central American Shredded Beef Salad
Experience the vibrant flavors of Central America with this Salpicón de Res, a refreshing shredded beef salad that's perfect for any occasion. Tender beef chuck or flank steak is slow-simmered with aromatic onion, garlic, and bay leaves, then shredded and tossed with crisp vegetables like cucumber, radishes, and juicy roma tomatoes. A zesty lime and olive oil dressing infused with fresh cilantro ties everything together, creating a light yet satisfying dish. Serve it chilled or at room temperature, either on its own or with warm tortillas for a complete meal. Packed with protein and fresh produce, this salad is both nutritious and bursting with flavor, making it an ideal choice for everything from casual lunches to festive gatherings.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast or flank steak
- 8 cups water
- 1 large white onion
- 4 whole garlic cloves
- 2 whole bay leaf
- 2 teaspoons salt
- 4 medium roma tomatoes
- 1 large cucumber
- 6 small radishes
- 0.5 cup cilantro
- 0.25 cup lime juice
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 0.5 teaspoons black pepper
- 1 large avocado (optional)
- 12 small tortillas (optional, for serving)
Instructions
In a large stockpot, combine the beef, water, white onion (halved), garlic cloves, bay leaves, and salt. Bring to a boil, then reduce to a simmer. Cook for about 1.5 hours, or until the beef is tender and easily shreds with a fork. Skim off any foam that forms on the surface while cooking.
Once the beef is cooked, remove it from the pot and allow it to cool slightly. Strain and reserve about 1 cup of the cooking liquid. Shred the beef with two forks into fine pieces and set aside.
Dice the roma tomatoes, peel and dice the cucumber, and slice the radishes thinly. Chop the cilantro finely.
In a large mixing bowl, combine the shredded beef, tomatoes, cucumber, radishes, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, white vinegar, black pepper, and a pinch of salt. If needed, thin the dressing with a few tablespoons of the reserved cooking liquid.
Pour the dressing over the beef and vegetables, and toss everything to combine thoroughly. Taste and adjust seasoning if necessary.
If desired, dice the avocado and gently fold it into the salad.
Serve the Salpicón de Res chilled or at room temperature. It can be enjoyed on its own, with warm tortillas, or over rice.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5937 mg | 258% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 39.1 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 5876 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
