Salpicón de Res
A vibrant Mexican shredded beef salad with crisp vegetables, lime, and cilantro. Served cold or at room temperature, it's a refreshing main course or party favorite.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 34g
Ingredients
- 1.5 lb beef chuck roast or stewing beef
- 1 whole onion, medium
- 1 pinch salt and pepper to taste
- 1 whole cucumber, medium
- 4 whole radishes
- ⅓ cup fresh cilantro, chopped
- 2 whole lime, fresh
- 3 tablespoon olive oil
Instructions
- 1
Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat, about 10 minutes. You'll see large bubbles breaking the surface constantly.
- 2
Add the beef chuck roast, the whole onion, and a pinch of salt to the boiling water. The water should return to a rolling boil within 2 minutes.
- 3
Reduce heat to medium-low so the water simmers gently with small, steady bubbles rising to the surface. Cover the pot partially with the lid.
- 4
Simmer the beef for 1 hour and 15 minutes, or until a fork easily pierces the meat and shreds it without resistance. Check at the 1-hour mark.
- 5
Remove the pot from heat. Using a slotted spoon, lift the beef onto a cutting board and discard the onion. Reserve 1/2 cup of the cooking broth in a small bowl.
- 6
Once the beef is cool enough to touch (about 5 minutes), shred it into thin, bite-sized pieces using two forks—pull the forks away from each other in opposite directions to separate the meat along its grain.
- 7
Cut the cucumber in half lengthwise from root to tip, then lay each half flat and slice crosswise into 1/4-inch-thick half-moons that look like small curved coins.
- 8
Place each radish flat on the cutting board and slice lengthwise into paper-thin rounds, about 1/16 inch thick, using slow, careful strokes with a sharp knife.
- 9
Cut each lime in half and squeeze the juice into a small bowl until you have about 1/4 cup of juice. Strain out any seeds with a small spoon.
- 10
Place the shredded beef in a large bowl. Pour the reserved 1/2 cup of beef broth, the lime juice, and 3 tablespoons of olive oil over the beef.
- 11
Stir the mixture with a large spoon until the beef is evenly coated and all the liquid is distributed, about 1 minute. Taste and sprinkle with salt and pepper as needed.
- 12
Add the cucumber slices, radish slices, and chopped cilantro to the bowl and fold everything together gently with a rubber spatula, rotating the bowl a quarter turn with each fold until everything is mixed, about 30 seconds.
- 13
Let the salpicón sit at room temperature for 10 minutes so the flavors blend, or refrigerate for up to 4 hours before serving. Divide into bowls or onto plates.
Tools you’ll need
- large pot with lid (6+ quart capacity)
- slotted spoon
- cutting board
- two forks
- sharp knife
- small bowl
- large bowl
- large spoon
- rubber spatula
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