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Salpicón de Res

Serves 4 to 6 Salad meat, Salads

Salpicón de Res

Salpicón de Res is a staple of Mexico City, where its inviting aroma signals a gathering at the table. In the bustling heart of the city, this dish is a beloved part of everyday life, offering a comforting embrace through its familiar flavors. Its roots are deeply woven into the fabric of home cooking, celebrated for its simplicity and the ease with which it brings people together.

Expect each bite to be a vibrant burst of freshness, with tender, shredded beef mingling seamlessly with crisp romaine, juicy tomatoes, and the sharpness of radishes. A sprinkle of Mexican oregano and a drizzle of white vinegar enhance the natural flavors, while creamy avocado adds a luxurious touch. Served atop crunchy tostadas, this dish is a delightful textural dance, perfect for a casual meal shared with loved ones.

Ingredients

  • 800 g (1 3/4 lb)cooked flank or brisket — cooled and shredded
  • 1/2 headromaine lettuce — finely shredded
  • 3roma tomatoes — diced
  • 1/2white onion — finely chopped
  • 6radishes — thinly sliced
  • 1 handfulfresh cilantro — chopped
  • 3 tbspwhite vinegar
  • 3 tbspolive oil
  • 2 tspMexican oregano — crumbled
  • 1avocado — sliced, to finish
  • 12tostadas — to serve
  • 1 tspfine salt

Method

  1. Begin by preparing the vegetables. Trim and wash 1/2 head of romaine lettuce, then slice it into thin strips. Dice 3 roma tomatoes into small, even cubes. Peel and finely slice 1/2 white onion. Slice 6 radishes into thin rounds. Chop a handful of fresh cilantro leaves. This ensures that every forkful of your salad has a balanced mix of flavors and textures.
  2. Place the diced tomatoes and sliced onions in a colander. Sprinkle them with 1 tsp of fine salt and let them sit for about 5 minutes. This step helps to draw out excess moisture, ensuring your salad remains crisp and not watery. Afterward, gently shake off any excess liquid.
  3. In a small bowl, whisk together 3 tbsp of white vinegar, 3 tbsp of olive oil, and 2 tsp of Mexican oregano. This dressing should be bright and aromatic, with the oregano providing a fragrant, herbal note that complements the beef and vegetables.
  4. In a large mixing bowl, combine the prepared lettuce, tomatoes, onions, radishes, and cilantro. Add the shredded 800 g (1 3/4 lb) of cooked flank or brisket. Toss everything gently to coat the ingredients evenly with the dressing, being careful not to bruise the vegetables.
  5. Peel and slice 1 avocado just before serving to prevent browning. Gently fold the avocado slices into the salad, taking care not to mash them. The avocado adds a creamy texture that balances the crispness of the other ingredients.
  6. Cover the bowl with plastic wrap and chill the salad in the refrigerator for about 15 minutes. This brief chilling helps meld the flavors together without losing the freshness of the vegetables. Serve the Salpicón de Res cool, alongside 12 tostadas, allowing everyone to scoop up the salad with the crisp tostadas.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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