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Authentic Recipe for Salpicon Salad
This classic Mexican salad recipe combines marinated beef with other ingredients for a really rich and delicious lunch, dinner, or appetizer. Shredded beef is always tasty but the beef in this Mexican salad recipe is cooked in a flavorful broth and then marinated overnight in salad dressing, to give it plenty of flavor. If you want to make extra or if you will not need so much beef, you can freeze it for up to three months after shredding it. You can also use it in shredded beef recipes like burritos or tacos.
If you like to use meat in your Mexican salad recipes, you will love the tender, falling apart texture of this beef. It is like that because of the slow cooking process. Slow cooked beef always has a great texture, although you will get the best results from chuck steak, round steak, or top sirloin in this recipe. Cut any big pieces of fat off the meat before you begin.
The radishes, tomato, and avocado give a splash of color to this vibrant Mexican salad recipe and the textures contrast well too. You have the soft avocado and beef, the crunchy radishes and the unique texture of fresh tomatoes in this Mexican salad recipe. This is not one of our quickest recipes for Mexican salad and you will need to start preparing it the day before you want it because after the slow cooking, you need to leave the shredded beef in the refrigerator overnight to marinade.
Mexican Salad with Marinated Beef
Ingredients -
8 lbs eye of round, well-trimmed chuck, or top sirloin steak
1 bay leaf
2 avocadoes, cut into long strips
2 chopped cloves garlic
1 cup chopped green chilies
8 oz Italian salad dressing
12 oz can chopped tomatoes in juice
2 tomatoes, in wedges
1 shredded head of lettuce
1 bunch fresh parsley
4 trimmed radishes
¼ cup chopped fresh cilantro
Salt and black pepper, to taste
Preparation:
Put the beef in a pot and cover it with water. Add the canned tomatoes, chilies, bay leaf, parsley, cilantro, garlic, salt and pepper.
Cook it for about 5 hours over a moderate heat, or until the meat is falling apart.
Take the beef out of the broth, let it cool, and cut it into 2 inch pieces.
Shred it in a food processor or using a pair of forks.
Transfer the shredded beef to a bowl and cover it with salad dressing.
Let it marinate overnight in the refrigerator, and then toss it with the lettuce.
Arrange the salpicon on a serving plate and garnish it with the radishes, avocado strips, tomato wedges
(Serves 12)
Photo Description:
This is a delicious Mexican salad recipe, which is easy to make and tastes wonderful. If you love beef, you are really going to enjoy this one. Salpicon is a traditional Mexican dish and the marinated shredded beef goes beautifully with the other ingredients in this dish. The broth that the beef cooks in really does infuse the meat with flavor as it gently simmers away. The salad dressing adds a contrasting flavor and the fresh salad vegetables, which make up the garnish, add color, nutrients and a variety of textures. This is one of the most flavorful and traditional Mexican salad recipes of all.
