Mexican Salpicón de Res Recipe

Ingredients

• 60 ml (¼ cup)olive oil
• 567 g (1¼ lb)skirt steak
• 4Roma tomatoes, finely chopped
• ½ headiceberg or romaine lettuce
• 3limes
• 2avocados
• 120 ml (½ cup)pickled chiles (chiles en vinagre)
• 4 tbspparsley, finely chopped
• ⅓red onion, finely chopped
• 1 clovegarlic, finely chopped
• 113 g (4 oz)panela cheese, grated
• to tastesalt and pepper

Instructions

1. 1

   Cook the beef

   Cut the steak across the grain into 2.5 cm chunks. Half-fill a pan with water, add the beef and cook over medium-high heat for about 30 minutes, or until tender.

2. 2

   Prepare the vegetables

   While the beef cooks, finely chop the garlic, red onion and parsley, keeping each in a separate bowl. Chop the lettuce and place it in a large mixing bowl. Chop the tomatoes and pickled chiles and put them in separate bowls.

3. 3

   Prepare the toppings

   Halve each avocado around the stone, score the flesh into squares and scoop it into a bowl. Grate the panela cheese onto a plate and set it aside.

4. 4

   Shred the beef

   When the beef is cooked, the water will have reduced and the broth will have darkened. Lift the beef out and shred it with a knife and fork; it is easier to shred while hot, though you can cool it and use your hands.

5. 5

   Assemble the salad

   Begin with the shredded lettuce in the large bowl. Add the beef and chopped onion, then the avocado and tomatoes. Scatter over the grated cheese, followed by the pickled chiles, parsley and garlic.

6. 6

   Add lime and oil

   Season with salt and pepper. Squeeze in the juice of the limes, then pour in the olive oil.

7. 7

   Toss and serve

   Toss carefully so the ingredients are combined without crushing the avocado. Serve as a side salad or on tostadas.

What is salpicón de res?

Salpicón de res is a Mexican salad built around cooked, shredded beef, usually mixed with fresh vegetables and a sharp dressing. Its name is used for chopped or shredded mixtures, and versions vary from kitchen to kitchen.

This version pairs the beef with lettuce, tomatoes, avocado, pickled chiles and panela. The chiles and lime bring a bright tang, while the cheese and olive oil make the salad more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 23g protein, 30g carbs, 26g fat.

The beef and panela provide much of the protein, while the avocado and olive oil contribute a large share of the fat. The tomatoes, lettuce and other vegetables add carbohydrates, with the tostadas adding more if you serve the salad on them. Pair it with beans or extra lettuce, or serve it with tostadas according to how filling you want the meal to be.

Choose the beef

Skirt steak has a pronounced beef flavour and separates into strands when cooked until tender. Cut across the grain into chunks before simmering, as directed, to make it easier to shred.

Tenderness matters more than the exact appearance of the broth. Start checking the meat around the 30-minute mark and continue cooking if it still resists shredding.

Keep the vegetables crisp

Lettuce: chop it into manageable pieces and use it as the base of the mixing bowl. Iceberg gives a crisp bite, while romaine is a suitable alternative.

Avocado: score the flesh and scoop it out shortly before assembling. Add it gently at the end of the tossing process so the pieces remain intact.

Balance the tang

Pickled chiles contribute both heat and acidity, so their flavour will vary with the brand or batch. Keep them separate during prep, then distribute them through the salad with the parsley and garlic.

Lime juice and olive oil are added just before tossing. This coats the ingredients without leaving the lettuce sitting in dressing for too long.

Shred while warm

Warm beef is easier to pull apart with a knife and fork than fully cooled meat. Lift it out of the broth first, then shred it into strands that can mix evenly with the chopped ingredients.

If you prefer to shred by hand, let the meat cool enough to handle. Avoid adding the broth to the salad; it is the cooked beef that goes into the bowl.

Serving ideas

Serve the salad as a side or spoon it onto tostadas for a crisp contrast. For a fuller meal, pair it with beans or another simple side.

Toss only when you are ready to serve, and take care around the avocado. That keeps the lettuce fresh-looking and the avocado in distinct pieces.

Recipe notes & tips

• Cut the skirt steak across the grain before cooking to make the finished strands easier to eat.
• Keep the chopped ingredients in separate bowls while preparing them so they are easy to add in order.
• Check the beef for tenderness at about 30 minutes and cook longer if needed.
• Add the lime juice and olive oil just before tossing and serving.
• Fold the salad gently to keep the avocado from turning to mush.

Variations

• Use romaine: choose it instead of iceberg for a slightly different crisp texture.
• Adjust the chiles: use fewer for a milder salad or add more for extra heat.
• Serve on tostadas: spoon the finished salad onto tostadas for crunch.
• Add beans: serve with beans alongside for a more filling plate.
• Change the herbs: replace some or all of the parsley with chopped coriander.

Common mistakes to avoid

• Cutting with the grain: the beef can seem stringy; slice across the visible grain before cooking.
• Shredding too soon: tough meat is harder to pull apart; simmer until tender before removing it.
• Overmixing: the avocado can break down; fold the ingredients together gently.
• Dressing too early: the lettuce can lose its crispness; add the lime and oil just before serving.
• Adding too much broth: the salad can become watery; lift the beef out of the pan before shredding.

How to store

Store leftovers in a covered container in the fridge and use within 1–2 days; the lettuce and avocado will soften over time. This salad is best served cold or at room temperature, and reheating is not recommended.

Frequently asked questions