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Salpicon de Res on large bowl with romaine lettuces leaves, avocado and radishes

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.
5 from 3 votes
Prep Time 30 mins
Cook Time 8 hrs
Assembling the salad 30 mins
Total Time 9 hrs
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Servings 8
Calories 489 kcal


  • Slow cooker
  • large platter for serving
  • food processor or blender


For Brisket or flank steak

  • 2.5 lb brisket, trimmed or flank steak
  • 2 whole bay leaf dry
  • 2 tsp oregano Mexican, dry
  • 2 tsp salt kosher
  • 1 tsp pepper coarse ground
  • 1 whole onion white, cut into wedges
  • 1 head garlic with the top cut off
  • water enough to cover brisket


  • 1/2 cup avocado oil can use extra virgin olive oil
  • 1/3 cup lime juice fresh
  • 1/3 cup white wine vinegar or white vinegar
  • 4 cloves garlic fresh
  • 2 tsp Agave nectar
  • 1 can Chipotle chiles in adobo separate chiles from adobo sauce and remove seeds from chiles
  • 1/2 remaining Adobo sauce from chipotle chiles

For serving

  • 1/2 head romaine lettuce leaves, washed and dried
  • 1 whole avocado peeled and sliced or cubed
  • 6 whole radishes washed, dried and thinly sliced
  • 1 cup cilantro leaves
  • 1/2 cup red onion sliced
  • 2 whole Poblanos peppers 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.

Chipotle dressing/sauce

  • 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.


Serving: 1cupCalories: 489kcal
Keyword keto, low carb, Mexican Salpicòn, Mexican shredded beef salad, Tostadas

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