Salpicon Mexican Shredded Beef Salad
Bursting with vibrant flavors and wholesome ingredients, Salpicón Mexican Shredded Beef Salad is a hearty, refreshing dish perfect for any occasion. Tender, slow-cooked beef chuck roast is shredded and tossed with a medley of crisp vegetables like tomatoes, cucumber, radishes, and creamy avocado, then brightened with a tangy lime dressing infused with oregano and white vinegar. This traditional Mexican salad is both satisfying and versatile, offering the option to add a spicy kick with jalapeño or serve it alongside warm corn tortillas for a customizable meal. Ready in just a few simple steps, this gluten-free, crowd-pleasing recipe is an ideal choice for a healthy lunch, a light dinner, or a flavorful party dish.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 Garlic cloves
- 2 Bay leaves
- 8 cups Water
- 2 medium Tomatoes
- 1 medium Red onion
- 1 large Avocado
- 1 medium Cucumber
- 5 Radishes
- 0.5 cup Cilantro leaves
- 3 tablespoons Lime juice
- 3 tablespoons Olive oil
- 2 tablespoons White vinegar
- 1 teaspoon Dried oregano
- 1 Jalapeño (optional)
- 4 Corn tortillas (optional, for serving)
Instructions
Place the beef chuck roast in a large pot and season with salt and black pepper.
Add garlic cloves, bay leaves, and enough water to cover the beef. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 2 hours or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the beef from the pot and let it cool slightly. Shred the beef using two forks and set aside.
While the beef is cooking, prepare the vegetables: finely chop the tomatoes, thinly slice the red onion, dice the avocado, peel and dice the cucumber, and thinly slice the radishes.
In a large mixing bowl, combine the shredded beef, tomatoes, red onion, avocado, cucumber, and radishes. Add chopped cilantro leaves and, if desired, finely chopped jalapeño for some heat.
In a small bowl or jar, whisk together the lime juice, olive oil, white vinegar, and dried oregano to make the dressing.
Pour the dressing over the beef and vegetable mixture. Gently toss to coat everything evenly.
Taste and adjust seasoning with additional salt or lime juice if needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the Salpicon Mexican Shredded Beef Salad on its own or with warm corn tortillas on the side.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 11.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1109 mg | 24% | |
*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.
