Photo by Santiago Gomez de la Fuente
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 8 servings
Here's another favorite beef to fill your tortillas with! The many seasonings that go into beef salpicón give it tremendous flavor.

Beef salpicón, also known as salpicón de carne, can be translated into English as a "mixed-bag" of beef because it has so many delicious seasonings. The best way to eat it is with warm corn tortillas and guac!


More like this


For the Beef
  1. Place the steak in a large pot. Add enough water to cover the steak by 2 inches (about 10 cups). Add the onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from the top of the cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold.
  2. Remove the steak from its liquid, reserve the liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer the beef to a large bowl. Add enough cooking liquid to the bowl to cover the beef completely.
For the Vinaigrette
  1. Whisk vinegar, lime juice, oregano, salt, and pepper in a small bowl to blend. Gradually whisk in the oil. Add the shredded meat.
  1. Combine tomatoes, red onion, lettuce, radishes, cilantro and previous preparation in a bowl. Season to taste with salt and pepper.
  2. Serve chilled over corn tostadas. Garnish with avocado slices and enjoy.
View Comments
Dinner Lunch

RecommendedView All