When you’re craving a light, refreshing salad, look no further than salpicón. A cold Mexican salad made with shredded beef, chicken or fish, you can serve salpicón as a main dish on tostadas, or on the side of your favorite Mexican meal. Our salpicón recipe is prepared with beef and makes a whole bowl, so invite your friends over to share!
1 (¼ pound) skirt steak
4 Roma tomatoes, finely chopped
½ head iceberg or Romaine lettuce
½ cup pickled chilis (chiles en vinagre)
4 tablespoon parsley, finely chopped
red onion, finely chopped
4 ozs panela cheese, grated
Salt and pepper to taste
Prepare the Beef
- Slice the beef against the grain into 1-inch chunks.
- Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until...
See the full directions on my site