Mexican Salpicon Shredded Beef Salad Recipe (Perfect for Leftover Beef!)
Mexican salpicon style beef salads remind me a lot of Thai shredded beef salads – they’re both a little bit spicy, and fresh tasting and full of herbs and vegetables, and they both make fantastic light meals.
I like to make a salpicon for an easy lunch meal anytime I’ve got a lot of leftover beef in the fridge – and I find it works just as well with leftover roast beef, or old bits of uneaten steak or perhaps best of all, that end of unwanted pot roast.
Here’s a recipe that assumes you’ve got about a pound of leftover beef in your fridge and that instead of another meal of boring leftovers you’d rather transform that humdrum meat into an exciting meal of its own right. Serve with fresh tortillas and you’ve got yourself a tasty meal.
Mexican Beef Salpicon Salad
- 1 pound of leftover beef, finely chopped (or if cooked to well done, shredded with 2 forks or between your fingers)
- 1 small red onion, finely shaved (about ¾ cup)
- About 3 cups of crisp but not bitter salad greens, romaine lettuce, or even iceberg will do here – cut into smallish bite sized peices
- 2 or 3 fresh tomatoes, cut into small wedges
- abouit ¼ cup of fresh cilantro, roughly chopped
- 1/3 cup of extra virgin olive oil
- 3 Tbls of freshly squeezed lime juice
- A pinch of dried oregano
- A handful of chopped and pitted black olives
- 1 or 2 ripe avocados, cut into cubes
- 1 cup of queso fresco (or substitute feta cheese)
- Salt to taste
- About ¼ cup of pickled jalapenos, or more to taste
- Mix together the dressing by combining the olive oil, the lime juice, the oregano and a good pinch of salt. Whisk or shake this together until thickened and taste for salt and balance, adding more lime juice if necessary.
- Add the lettuce, beef, onions, tomatoes and cilantro to a mixing bowl and toss with the dressing to coat.
- Arrange this ‘dressed’ salad on a large serving platter and then scatter over the olives, avocado cubes and crumbled queso fresco on top.
- Either finish this off by scattering over the pickled jalapenos, or if you’re serving chili shy diners, serve them on the side so that each may spice up their salpicon as desired.
Serve with fresh corn or flour tortillas on the side.
More Great Mexican Recipes
- Beer Battered Baja Fish Tacos Recipe
An easy recipe for making beer battered Baja style fish tacos at home. Detailed instructions on frying fish and making great tasting tacos!
- Shrimp Taco Recipe. How to Make Mexican Shrimp Tacos...
Shrimp tacos can be made in about 10 minutes, only call for a handfull of ingredients and are a perfect easy meal for one. They are also one of the best Mexican meals you'll ever make for yourself!
- How to Make Tacos al Pastor
Make Tacos al Pastor, a Mexican classic, at home. Grilled pork in a chili marinade, with grilled pineapple, onions, clinatro and lime - tasty!
- How to Make Mexican Chicken Flautas. An Easy Mexican...
The most famous Mexican dishes, served everywhere in restaurants outside of Mexico - are almost never served in restaurants inside of Mexico. What many of us know as Mexican food (tacos, enchiladas etc.) is...
More by this Author
Crunchy Chimichangas are fantastic. Take that restaurant favorite home with this easy recipe and intructions for chicken chimichangas.
Make your own taco seasoning - it tastes better and this recipe calls for ingredients you probably already have in your spice rack at home!
Before the invention of oil thermometers, cooks figured out simple ways to check oil temperature for safe deep frying. Now those secret tricks can be yours!
No comments yet.