HomeIce CreamSalpicon de Res Recipe | The Novice Chef

Salpicon de Res Recipe | The Novice Chef

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Prep 20 minutes

Cook dinner 2 hrs 40 minutes

Add’l 30 minutes

Whole 3 hrs 30 minutes

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Served in crunchy lettuce leaves, this straightforward salpicon de res recipe is a refreshing lunch for the summer time days forward. Drizzled with a do-it-yourself chili sauce and topped with avocado, you’ll love the tang, creaminess and warmth in these easy lettuce tacos.

Salpicon in lettuce with fresh avocado and chile sauce drizzled on top.

Mexican Salpicon de Res

Loaded with veggies and do-it-yourself chili sauce, these salpicon lettuce tacos are probably the most refreshing tacos you’ll set on the desk this summer time. Served straight out of the fridge in crunchy greens, it’s a straightforward recipe to beat the warmth with flying colours.

Made with shredded beef, tomatoes, onion, and chile tossed in vinegar, salpicon de res has an surprising tang that’s completely irresistible. Topped with a little bit of sliced avocado for creaminess, the do-it-yourself peanut-chili sauce is the right crowning glory on these tacos. For further texture, you’ll be able to even make the sauce a bit chunky!

To avoid wasting your self a while, use store-bought salsa to hurry issues up on busy weeknights. With such a pleasant crunch, no one’s going to inform on you in the event you reduce a couple of corners to place this dish on the desk.

A spoon putting Salpicon into lettuce.

What Is Salpicon de Res?

It’s a relaxing Mexican salad made with shredded beef, diced tomatoes, onion, and chile. The combination is tossed in white vinegar and left to soak up its taste. Some variations of the recipe embody shredded lettuce, however that is greatest solely when eaten on the identical day as a result of the lettuce tends to get bitter. It’s served on tostadas (or lettuce leaves for a more healthy various) and topped with salsa and/or avocado.

Recipe Components

An important components for this dish are beef and vinegar. Examine the recipe card on the backside of the put up for precise quantities.

For the Beef

  • Chuck roast – Brisket is an efficient substitute.
  • Water

For the Mexican Chili Sauce

  • Guajillo Peppers – Ancho or morita peppers are nice substitutes, however the sauce might be a lot smokier. Use 4 massive ancho chiles or 3 small morita chiles.
  • Chile de Arbol You’ll be able to depart these out in the event you’d like to manage the warmth.
  • Water
  • Olive Oil – Vegetable, corn, or canola oil work too.
  • White Sesame Seeds
  • Salted Peanuts – Utilizing unsalted peanuts is an efficient various.
  • Garlic Powder – You need to use 1 massive garlic clove as an alternative.
  • Chile Soaking Liquid
  • Salt

To Make the Lettuce Tacos

  • White Vinegar – Don’t use apple cider vinegar as a result of it offers off a sure fruitiness.
  • Roma Tomatoes – Please don’t use canned tomatoes.
  • White Onion – Purple onion is okay.
  • Cilantro
  • Serrano Pepper – Be happy to make use of jalapeño.
  • Salt and Pepper
  • French Lettuce Heads – Butter lettuce is nice, however iceberg lettuce works too.
  • Sliced Avocado
Salpicon wrapped in lettuce with fresh avocado on a plate with homemade chile sauce drizzled on top.

The best way to Make Salpicon de Res Lettuce Tacos

Making this recipe principally includes shredding the meat after which tossing it with vinegar and veggies. It’s straightforward!

For the Shredded Beef

  • Boil the meat. Place the chuck roast in a big pot. Cowl it with water and convey it to a boil over excessive warmth. Instantly cut back the warmth to medium and let it simmer for two.5-3.5 hours or till it falls aside. Add extra water as wanted in order that it’s at all times lined in liquid. You may as well use a sluggish cooker over HIGH for 3.5-4.5 hours or LOW for 6-8 hours. Take away it from the warmth.
  • Shred it. Take away the chuck roast from the pot and set it apart to chill for 10-Quarter-hour. Rigorously use two forks to shred the meat. Take away any massive chunks of fats. Set the shredded beef apart till fully cooled.
  • Add the vinegar. Toss the shredded beef and white vinegar in a big bowl till properly mixed. Add the tomatoes, white onion, cilantro, and serrano. Combine properly. Season with salt and pepper to style.
  • Chill it. Place the beef-vinegar combination within the fridge for at the least half-hour. Whilst you can skip this step, it helps the meat soak up the vinegar.

To Make the Sauce

  • Make the sauce. Place the guajillo peppers and arbol chiles in a medium heat-proof bowl. Add the recent water and allow them to soak for 10-Quarter-hour or till softened. The water might be barely crimson.
  • Pressure the chiles. Drain the chiles utilizing a strainer and reserve their liquid. Place the rehydrated chiles within the blender. Set the liquid apart.
  • Mix the sauce. Add the olive oil, sesame seeds, salted peanuts, and garlic powder to the blender. Course of till you get a easy combination. Modify the consistency by including a few of the chile’s soaking liquid. Season with salt to style. You may as well depart the sauce barely chunky for a pleasant chunk. Set it apart.

For the Lettuce Tacos

  • Serve. Take away the meat combination from the fridge and place it in a big serving bowl. Serve it chilled or at room temperature. Separate the lettuce leaves and place them on a separate plate. Let everybody assemble their very own tacos utilizing the lettuce as “tortillas.” Drizzle with sauce to style and prime with sliced avocado.
Salpicon wrapped in lettuce boats with Mexican Chili Sauce on top.

Ideas & Variations

Utilizing pico de gallo, pork, and store-bought salsas are simply a few of the suggestions and variations concepts I really like for salpicon de res.

  • Use tostadas. Swap the lettuce for tostadas and also you’ll get a crunchier, taco-like chunk.
  • Use store-bought salsa. Your favourite salsa is an effective way to chop down on prep time. Purple chile-based ones are greatest for this recipe, however be happy to make use of inexperienced tomatillo salsa.
  • Add extra veggies. Be happy so as to add as much as 3/4 cup of tomatoes or onions. You may as well add extra cilantro to style.
  • Use pork. Don’t fear in the event you’re out of beef, pork works simply as properly.
  • Prep forward. Chopping up all of the veggies and making the sauce forward of time will assist make these the simplest tacos ever.
  • Use store-bought. Shopping for pre-shredded beef is an effective way to save lots of time.
  • Add pico de gallo. You’ll be able to add some pico de gallo salsa to those for much more flavors!
A hand holding Salpicon with fresh avocado.

What to Serve With Beef Salpicon

This recipe is nice by itself or with a facet of Do-it-yourself Tortilla Chips for a little bit of crunch. You may as well unfold the lettuce or corn chips with some Frijoles Puercos (Mexican Bean Dip) for a creamier chunk.

In the event you actually wish to add extra dishes to your meal, attempt my Simple Genuine Mexican Rice, Arroz Blanco Puertorriqueño, or Calabacitas Recipe (Mexican Squash).

Salpicon with Mexican Chili Sauce wrapped in lettuce with fresh avocado.

The best way to Retailer Leftovers

Salpicon will be refrigerated for as much as 5 days in an hermetic container. In the event you’re making the shredded pork variation, refrigerate it for 3-4 days. The do-it-yourself Mexican chile sauce will be saved in an hermetic container within the fridge for as much as 7 days.

It shouldn’t be reheated when served, however moderately eaten straight out of the fridge or at room temperature. In the event you’re serving it at room temperature, maintain it away from any warmth and daylight to forestall the danger of meals poisoning and spoilage.

Extra Mexican Recipes:

Yield: 4 servings

Salpicon

Salpicon wrapped in lettuce with fresh avocado and chile sauce drizzled on top.

This beef salpicon with veggies is the right chilled salad for the summer time. Served in lettuce leaves, you may love its tangy, refreshing chunk. 

Prep Time
20 minutes

Cook dinner Time
2 hours 40 minutes

Extra Time
half-hour

Whole Time
3 hours half-hour

Components

For the Beef

  • 23 ounces chuck roast
  • Water, for boiling

For the Mexican Chili Sauce

  • 6 massive guajillo peppers, stemmed and seeded
  • 2 small chile de arbol, stemmed and seeded
  • Sizzling water, for soaking
  • 1/2 cup olive oil
  • 1/2 tablespoon white sesame seeds
  • 5 tablespoons salted peanuts
  • 1/2 teaspoon garlic powder
  • 3-4 tablespoons chile’s soaking liquid
  • Salt, to style

For. the Salpicon

  • 5 1/2 tablespoons white vinegar
  • 1/2 cup tomatoes, diced and seeds eliminated
  • 1/2 cup diced white onion
  • 1/2 cup thinly sliced cilantro
  • 1/4-1/2 small serrano, seeds eliminated
  • Salt and pepper, to style
  • 2 medium French lettuce heads or butter lettuce
  • Sliced avocado, to style

Directions

  1. Place the chuck roast in a big pot. Cowl it with water and convey it to a boil over excessive warmth. Instantly cut back the warmth to medium and let it simmer for two.5-3.5 hours or till it falls aside. Take away it from the warmth.
  2. Take away the chuck roast from the pot and set it apart to chill for 10-Quarter-hour. Rigorously use two forks to shred the meat. Take away any massive chunks of fats. Set the shredded beef apart till fully cooled.
  3. Place the guajillo and arbol chiles in a medium heat-proof bowl. Add the recent water and allow them to soak for 10-Quarter-hour or till softened.
  4. Drain the chiles utilizing a strainer and reserve their liquid. Place the rehydrated chiles within the blender. Set the liquid apart.
  5. Add the olive oil, sesame seeds, salted peanuts, and garlic powder to the blender. Course of till you get a easy combination. Season with salt to style. Set it apart.
  6. Toss the shredded beef and white vinegar in a big bowl till properly mixed. Add the tomatoes, white onion, cilantro, and serrano. Combine properly. Season with salt and pepper to style.
  7. Place the beef-vinegar combination within the fridge for at the least half-hour.
  8. Take away the salpicon from the fridge and place it in a big serving bowl. Separate the lettuce leaves and place them on a separate plate. Let everybody assemble their very own tacos utilizing the lettuce as “tortillas.” Drizzle with sauce to style and prime with sliced avocado.

Notes

Storage: Salpicon will be refrigerated for as much as 5 days in an hermetic container. In the event you’re making the shredded pork variation, refrigerate it for 3-4 days. Mexican Chile Sauce will be saved for as much as per week in an hermetic container within the fridge.

Diet Data:

Yield:

4

Serving Dimension:

1

Quantity Per Serving:
Energy: 862Whole Fats: 66gSaturated Fats: 16gTrans Fats: 1gUnsaturated Fats: 46gLdl cholesterol: 135mgSodium: 410mgCarbohydrates: 26gFiber: 8gSugar: 9gProtein: 47g

This put up might comprise affiliate hyperlinks. Learn my disclosure coverage.

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