Ingredients for Salpicon Mexican Shredded Beef Salad
- Flank Steak
- White Onion
- Sea Salt
- 4 cloves garlic, minced
- Black Pepper
- 2 bay leaves
- White Vinegar
- Fresh Lime Juice
- Dried Oregano
- Olive Oil
- 2 large tomatoes, diced
- 1/2 red onion, finely diced
- Romaine Lettuce
- 1/2 cup radish slices
- Fresh Cilantro
- Avocados
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How to Make Salpicon Mexican Shredded Beef Salad
- Place beef chuck roast in a large pot or Dutch oven. Add enough water to cover the meat by 2 inches.
- Add chopped onion, 2 tsp salt, minced garlic, 1 tsp black pepper, and 2 bay leaves.
- Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Reduce heat to low, add 1 tbsp dried oregano, and simmer uncovered for 90-105 minutes, or until the beef is very tender.
- Remove the beef from the pot and let it cool completely. Refrigerate overnight (approximately 8 hours).
- Reserve at least 2 cups of the beef cooking liquid.
- Once cooled, slice the beef thinly, then shred coarsely.
- In a medium bowl, whisk together 1/4 cup white wine vinegar, 1/4 cup lime juice, and 1/4 cup olive oil. Season with salt and pepper to taste.
- In a separate bowl, combine the diced tomatoes, finely diced red onion, and 3 tablespoons of the vinaigrette. Toss to coat.
- Add the shredded beef to a large bowl. Add enough reserved cooking liquid to moisten the beef (start with 1/2 cup and adjust as needed).
- Add the shredded lettuce and chopped cilantro to the beef.
- Pour remaining vinaigrette over the beef mixture and season with salt and pepper to taste. Toss gently to combine.
- Divide the salad among plates.
- Top with the tomato mixture, avocado slices, and radish slices. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
17g
Fat
28g
Carbs
5g
