Salpicon de Res is a traditional Mexican dish It combines fresh veggies, shredded beef, and a spicy vinaigrette. This meal, which has its roots in Mexican cooking techniques, is a wonderful illustration of how basic ingredients can produce a flavor profile that is rich and complex.
Salpicon de Res, served on crispy tostada shells, is a delicious main course that can also be eaten as a side dish or appetizer. It is a popular choice among Mexican families and at parties because of the blend of flavors and textures. This meal is sure to please your guests, whether you’re serving it for a festive event or a casual evening.
Ingredients
For the Beef:
2 lbs beef (options include chuck roast, brisket, flank steak, or any cut that can be shredded)
1 onion, quartered
2 cloves of garlic, peeled and smashed
1 bay leaf
1 lime (for juice)
2 teaspoons kosher salt (divided)
1½ teaspoons dried oregano (divided)
1 cup water or beef broth
2 tablespoons vegetable oil (for searing)
For the Salad:
4 cups Romaine lettuce, shredded
1 large tomato, diced
6 radishes, cut into matchsticks
1 avocado, diced
½ cup pimiento-stuffed olives (optional)
½ cup sliced pickled jalapeños (optional)
¼ cup cilantro leaves, chopped
¼ cup apple cider vinegar (or any vinegar of your choice)
6 tablespoons vegetable oil (for dressing)
Salpicon De Res Recipe
Step 1: Cook the Beef
To begin, prepare the beef by adding 1 teaspoon of kosher salt, 1 teaspoon of oregano, and lime juice. The flavor of the meat is improved by this first seasoning, which guarantees that it is tasty and evenly seasoned.
Sear the meat. Heat 2 tablespoons of vegetable oil in a large stockpot or Dutch oven over medium-high heat. After adding the seasoned beef, fry it for five to seven minutes on all sides, or until it is wonderfully browned. This process is essential because it preserves the liquids and gives the finished product a deep flavor.
Add 1 cup of water or beef broth, the quartered onion, the smashed garlic, the bay leaf, the remaining salt, and the oregano to the seared beef before braising it. After bringing the mixture to a boil, lower the heat to a simmer, cover, and cook until the meat is fork-tender, about 2 hours. The beef becomes extremely soft and the flavors blend thanks to the slow cooking method.
After the beef has finished cooking, take it out of the pot and allow it to cool for a few minutes before shredding it. Set aside the steak after shredding it into bite-sized pieces with two forks. The beef shreds should be tasty and wet so they can absorb the dressing and go well with the other components in the salad.
Step 2: Get the salad ready.
Cut up the veggies: Prepare the vegetables while the beef cools. Cut the radishes into matchsticks, dice the tomato, and cube the avocado. Prepare the pickled jalapeños and olives if you choose to use them. These fresh ingredients’ vivid hues and textures will improve the dish as a whole.
Blend the Dressing: Combine the remaining oregano, 6 tablespoons vegetable oil, apple cider vinegar, and salt and pepper to taste in a small bowl. The dish is balanced with this vinaigrette, which is the ideal tart counterpoint to the flavorful beef.
Combine the ingredients: Add the chopped avocado, radishes, tomato, cilantro, olives, jalapeños, and shredded beef to a large mixing bowl. To make sure the steak and veggies are thoroughly covered, drizzle the dressing over the salad and mix gently.
Step 3: Present the Salpicon de Res on little corn tortillas or crispy tostadas. The delicate steak and fresh veggies are well contrasted with the delightful crunch that this classic presentation brings. You can let each visitor put together their own tostadas, letting them choose how much of each component to use.
Add a garnish: Garnish with more cilantro and lime wedges for a final touch. These vivid accents improve the dish’s overall flavor in addition to adding visual appeal. For those who want a little extra zing, you can also offer a variety of salsas or hot sauces.
See also: Agave Sauce
Tips and Variations
Make Ahead: Salpicon de Res is ideal for parties since it can be made ahead of time. To keep the lettuce crisp, you can prepare the salad and meat ingredients separately and combine them right before serving. You may keep the beef mixture in the fridge for up to four days, but be sure to add the avocado right before serving to avoid browning.
Serving Recommendations: Salpicon de Res can be served with tortilla chips for a more informal lunch or as a salad over a bed of greens. Being able to be served cold or at room temperature makes it a flexible choice for a variety of settings, including potlucks and picnics.
Personalization: Feel free to add any vegetables you like to the salad. Cucumbers, bell peppers, and even pickled carrots are frequently added. If you would rather, you can also use various cuts of meat or replace the beef with shredded pork or chicken. This dish’s adaptability lets you customize it to your dietary requirements and preferences.
Enhancements to the Flavor: Before combining the shredded beef with the salad, marinate it in the vinaigrette for a few hours to give it a deeper flavor. This will improve the absorption of flavor and make the dish even more delectable.
Conclusion
Salpicon de Res is a flavorful and vibrant dish that highlights the finest Mexican food. It provides a filling and healthy lunch choice with its blend of tender meat, crisp veggies, and zesty dressing. This meal is ideal for both informal dinners and celebratory events because it is simple to prepare and allows for creativity.
Salpicon de Res’s vibrant flavors and exquisite presentation will wow your guests whether you’re serving it at a buffet or for a family get-together. Savor this delectable meal as a fun complement to your cooking skills, and feel free to customize it by experimenting with different components!
