Salpicon Mexican Chilled Beef Salad (Printer-Friendly)
Tender shredded beef, fresh veggies, and chili sauce meet chilled lettuce for a flavorful, summery meal.
# What You’ll Need to Cook:
→ For the Beef
01 -
1 kg beef chuck roast, trimmed
02 -
2 litres water (plus more as needed for simmering)
→ For the Mexican Chili Sauce
03 -
4 dried guajillo chiles, stems and seeds removed
04 -
2 dried chile de arbol, stems and seeds removed
05 -
400 ml boiling water (for soaking chiles)
06 -
2 tablespoons olive oil
07 -
2 tablespoons white sesame seeds
08 -
40 g salted peanuts
09 -
1 teaspoon garlic powder
10 -
80 ml reserved chile soaking liquid
11 -
1/2 teaspoon salt, plus more to taste
→ For the Lettuce Tacos
12 -
60 ml white vinegar
13 -
3 Roma tomatoes, diced
14 -
1 small white onion, finely chopped
15 -
30 g fresh cilantro, chopped
16 -
1 serrano pepper, finely sliced
17 -
Salt and freshly ground black pepper, to taste
18 -
2 heads French lettuce (or butter or iceberg), leaves separated
19 -
1 ripe avocado, sliced
# Steps to Prepare:
01 -
Place beef chuck roast in a large pot and cover with water. Bring to a boil over high heat, then lower to a simmer. Cook for 2.5 to 3.5 hours until tender, adding more water as needed to keep beef submerged. Remove from heat.
02 -
Transfer beef to a clean tray and allow to cool for 10 to 15 minutes. Use two forks to shred the beef, discarding excess fat. Set aside and allow to cool completely.
03 -
In a large bowl, toss shredded beef with white vinegar until evenly coated. Add diced tomatoes, chopped onion, cilantro, and sliced serrano pepper. Mix to combine. Season with salt and pepper to taste.
04 -
Cover and refrigerate the beef mixture for at least 30 minutes to allow flavors to meld and beef to absorb the vinegar.
05 -
Place guajillo and chile de arbol in a heat-proof bowl. Pour over 400 ml boiling water and soak 10-15 minutes until softened. Drain, reserving 80 ml soaking liquid.
06 -
Combine rehydrated chiles, olive oil, sesame seeds, salted peanuts, garlic powder, and reserved soaking liquid in a blender. Process until smooth. Season with salt. Adjust consistency with extra soaking liquid if desired.
07 -
Arrange lettuce leaves on a serving plate. Spoon chilled beef mixture into each leaf. Drizzle generously with chili sauce and top with avocado slices. Serve immediately.
# Extra Cooking Tips:
01 -
Serve salpicon straight from the refrigerator for optimal texture and flavor.
02 -
Store leftovers in an airtight container in the fridge for up to 5 days; do not reheat before serving.
03 -
For convenience, pre-shredded beef or store-bought salsa may be used.