Mexican Salpicón de Rés - Mexican shredded beef salad
Ana | Claudia's Table
Mexican Salpicón de Res is a mouthwatering regional Mexican shredded beef dish served a room temperature or cold.
Assembling the salad
Appetizer, Dinner, Lunch
large platter for serving
food processor or blender
For Brisket or flank steak
brisket, trimmed or flank steak
white, cut into wedges
with the top cut off
enough to cover brisket
can use extra virgin olive oil
white wine vinegar
or white vinegar
Chipotle chiles in adobo
separate chiles from adobo sauce and remove seeds from chiles
Adobo sauce from chipotle chiles
leaves, washed and dried
peeled and sliced or cubed
washed, dried and thinly sliced
roasted, peeled, seeded and sliced. You can substitute, canned or frozed hatch or anaheim chiles.
For brisket or flank steak
In a slow cooker, place brisket or flank steak and add onion, garlic, bay leaves, Mexican oregano, salt and pepper.
Add enough water to cover the meat plus 2 more inches of water.
Cook on low for 8 hours.
Preparing the brisket or flank steak after it's cooked
Once the meat is cooked, remove from the liqued and allow to cool.
Shred with two forks or use hands and remove any excess fat.
Place the meat in a large bowl and set aside.
Remove the chiles only from the can of Chipotles. Set remaining adobo sauce aside.
Remove the seeds from the chiles.
Add the seeded chiles to the food processor bowl or blender.
Add remaining ingredients, avocado oil, white wine vinegar, fresh lime juice, garlic cloves, 1/2 of the remaining adobo sauce and salt.
Puree until completely smooth. Check for salt.
Add Agave nectar and pulse. Taste and add more to suit your taste.
Assembling the salad
In the large bowl with the brisket, add the roasted poblanos, 1/2 cup sliced red onion, 1/2 cup of cilantro leaves and gently toss with the Chipotle dressing. Make sure mixture is coated well.
On a large platter assemble romaine lettuce leaves.
Add the dressed Salpicon (brisket mixture) on top of the romaine leaves.
Top with avocado slices, radishes, additional red onion, fresh tomato, cilantro leaves.
Serve with crumbled , Mexican queso fresco on tostadas or small flour tortillas.
Recipe adapted from The El Paso Chile Company's Texas Border Cookbook.
keto, low carb, Mexican Salpicòn, Mexican shredded beef salad, Tostadas
All content and photographs ©Claudia’s Table and claudiastable.com
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