Salpicon Mexican Chilled Beef Salad

Salpicon de res has long been a favorite in my kitchen whenever the weather turns warm. Packed with juicy shredded beef, crisp veggies, and a tangy splash of vinegar, each lettuce-wrapped taco is fresh and vibrant. Topped with creamy avocado and a smoky chili-peanut sauce, this dish is a celebration of textures and bold flavors that wakes up your taste buds and cools you down on summer days.

I first made this for a backyard lunch, expecting leftovers but watched every single lettuce taco disappear. The homemade chili sauce gives just the right kick and the avocado on top brings it all together.

Ingredients

• Chuck roast: Full of rich flavor and shreds beautifully for salads. Try to find a piece with marbled fat for juiciness
• Guajillo peppers: Add color and mild heat. For best results pick peppers that are pliable and deeply red
• Chile de arbol: Brings extra heat. Use less if you want things milder or substitute with jalapeño for brighter flavor
• Roma tomatoes: Juicy and firm. Select fruit that feels heavy and has a sweet tomato scent
• White onion: Gives zesty crunch. Use red onion for a touch of color and mildness if preferred
• Cilantro: Adds herbal brightness. Look for bunches with fresh green leaves and no wilting
• Serrano or jalapeño: Brings sharp heat and freshness. Choose firm glossy peppers
• White vinegar: Supplies the traditional tang. Avoid apple cider vinegar to keep the flavors classic
• Olive oil or corn oil: For the chili sauce. Either bring smooth richness and bind the sauce
• Toasted white sesame seeds: Make the chili sauce nutty. Fresh seeds that smell sweet are ideal
• Salted peanuts: Give body to the sauce. Try unsalted if you want to better control the saltiness
• Garlic powder or fresh garlic: Boosts aroma. Both work and make things convenient
• French lettuce heads butter or iceberg: Offer the perfect sturdy crunch. Look for crisp green leaves
• Avocado slices: Crown each taco with creaminess. The riper the avocado the silkier the bite
• Salt and pepper: For seasoning. Always taste as you go for a balanced finish

Step-by-Step Instructions

Boil and Shred the Beef:

Start by placing the chuck roast into a deep pot. Add enough cold water to completely submerge the meat and bring it to a rapid boil on high. As soon as you see bubbles forming reduce heat to a gentle simmer. Skim away any foam that rises to the top. Let this cook slowly until the beef is tender enough that you can pull it apart with a fork. This usually takes about three hours but can vary depending on the size of the roast. Always check that the pot has enough water to keep the meat covered. Once tender transfer the beef to a plate. Let it rest until cool enough to handle. Use two forks to carefully pull it into long shreds. Discard any large pieces of fat for the cleanest bite.

Combine Beef with Veggies and Chill:

Place the cooled shredded beef in a large bowl and drizzle with white vinegar. Toss until every piece is coated. Add diced Roma tomatoes, fine diced white onion, chopped cilantro and minced serrano or jalapeño. Stir until the salad looks colorful and well mixed. Season the mixture with plenty of salt and black pepper to taste. Cover and chill this salad in the fridge for at least thirty minutes. This helps the vinegar flavor work its way in and keeps the salad refreshing.

Make the Chili Peanut Sauce:

Soak guajillo and chile de arbol in very hot water in a heatproof bowl for about ten minutes. The peppers should soften and plump up. The water will turn a deep reddish color. Drain the softened chiles and save the soaking liquid. Combine the chiles, olive oil, sesame seeds, salted peanuts and garlic powder in a blender. Process until smooth. Adjust the texture by adding a little of the reserved chili soaking water. The sauce should cling rather than pour. Season with salt and taste for heat and balance. Leave it chunky for extra texture if you like. Set the sauce aside until you are ready to serve.

Prepare the Lettuce Tacos:

Gently separate lettuce leaves and wash well. Pat them dry and stack on a plate so they are ready for filling. Right before serving place the chilled beef salad in a large bowl. Let everyone scoop the mixture into lettuce leaves. Drizzle with the chili sauce and garnish each taco with sliced avocado for creamy contrast.

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Avocado is my favorite add on here Its lush creaminess pairs so well with the tangy meat and bright chili sauce I have memories of making salpicon on Sundays with lots of laughter and everyone asking for extra avocado on top

Storage Tips

Store leftover salpicon in an airtight container in the fridge for up to five days The chili sauce also keeps well in its own container for up to a week Lettuce leaves should be stored separately from the filling and only filled right before eating to keep them crisp If making a pork version use within four days Always serve this salad cold or at room temperature Avoid reheating

Ingredient Substitutions

If you cannot find chuck roast brisket or even pre cooked shredded beef from the store works fine For the chili sauce any combination of dried Mexican chiles can substitute for guajillo and arbol Just note that using morita or ancho will add a smokier note Butter lettuce gives the most flexible cups but iceberg offers extra crunch Roma tomatoes are classic but cherry tomatoes work in a pinch

Serving Suggestions

Serve salpicon as lettuce wraps for a light main dish or use tostadas for a crunchy base It is excellent alongside tortilla chips or with a dollop of Mexican bean dip For a complete summer meal add Mexican rice and grilled corn I have also served smaller lettuce cups as a festive appetizer

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Cultural Context

Salpicon de res is rooted in Mexican home cooking particularly popular during hot months for its refreshing nature The dish varies regionally In some areas it includes more vegetables or different cuts of beef It is always shared in a communal setting letting each person build their own taco to taste

Frequently Asked Questions

→ What kind of beef works best for salpicon?

Chuck roast is ideal due to its rich flavor and ability to shred easily after slow cooking. Brisket is another great option, offering a slightly different texture.

→ Can I use a different chile for the sauce?

You can substitute guajillo with ancho or morita chiles for deeper, smokier notes, and adjust arbol chiles to control the heat.

→ Is it necessary to chill the beef mixture?

Chilling allows the vinegar and flavors to fully absorb into the beef, resulting in a tangier and more refreshing taste.

→ What can I use instead of lettuce leaves?

Tostadas or even tortilla chips offer a crunchy alternative, turning the mixture into a more traditional Mexican street food experience.

→ How should leftovers be stored?

Keep salpicon in an airtight container in the fridge for up to five days. Serve cold or at room temperature for best results.