Salpicón de Res (Shredded Beef Salad)
Tender shredded beef tossed while still warm with lime, oregano and fresh pico, then served cold on crisp tostadas.
Made with Fresh pico de gallo and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 15
- LevelMedium
- Costabout £3.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef in a large pan with the onion, garlic, bay, peppercorns and 1 teaspoon of salt. Cover with cold water. Bring to the boil, skim off any scum, then reduce to a gentle simmer. Cover and cook for 2 to 2.5 hours until the beef shreds easily.
140 min - 2
Lift the beef onto a board and rest for 10 minutes. Keep the cooking liquid for soup or stock.
10 min - 3
Shred the beef finely with two forks, discarding any hard fat.
- 4
While still slightly warm, toss the beef with the lime juice, olive oil and oregano. Season with salt and pepper. Let it cool, then chill for at least 1 hour. Chill within 2 hours of cooking.
60 min - 5
Fold your ready made pico de gallo (see the base recipe) through the cold beef just before serving. Taste and add more lime or salt if needed.
- 6
Spoon the salpicón onto tostadas (see the base recipe) with shredded lettuce and sliced avocado. Serve straight away.
Tips
- Dress the beef while still slightly warm. It absorbs the lime and oil better than cold meat.
- Shred rather than cut the beef. Fine shreds soak up the dressing and taste more tender.
- Keep and freeze the cooking liquid as beef stock for soups.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled and chilled within 2 hours of cooking. Add the pico and serve on fresh tostadas. The shredded beef freezes for up to 2 months without the pico.
Questions
Can I serve it as a salad instead of on tostadas?
Yes. Spoon it over shredded lettuce with avocado and radish. It is also excellent in tacos, in a torta or alongside rice, and traditionally served cold or at room temperature.
Which cut of beef should I use?
Brisket or shin give the best flavour and shred beautifully when slow cooked. Chuck steak also works. Lean cuts such as topside turn dry and stringy.
Can I use a slow cooker or pressure cooker?
Yes. Slow cook on low for 7 to 8 hours or pressure cook for 50 to 60 minutes. Cool the meat quickly and chill within 2 hours before dressing.
More made with fresh pico de gallo
Papas Asadas Rellenas de Frijol Negro y Queso (Black Bean and Queso Baked Potatoes)
GFEFNFHuevos Estrellados sobre Arroz Verde con Frijoles (Fried Eggs on Green Rice with Beans)
GFDFNFBowls de Carne Asada con Arroz Rojo (Carne Asada Rice Bowls)
GFDFEFBurritos de Frijol con Queso (Bean and Cheese Burritos)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.