Nutritional Info

Nutrition Facts

Serving Size 1 (323g)

Calories 750
Calories from Fat 319 (43%)
Amount Per Serving %DIV
Total Fat 35.5g 55%
Saturated Fat 18.6g 93%
Monounsaturated Fat 15.2g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 204.9mg 68%
Sodium 1156.5mg 50%
Potassium 740.2mg 16%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0.2g 1%
Sugars 1.7g
Protein 90.7g 181%

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Recipe Description
Salpicon should be like an abstract painting, with bits of brilliant color and contrasts of textures bespattering the muted background. It's a party dish that's ideal for a summer buffet. Though similar to the cold meat salads in the Yucatan, this version brings a distinctly American taste.
Prep time
50 min
Cook time
1 hr 30 min
Ready In
2 hr 20 min


Serves Tool

Serves To:USMetric
2   limes, juices
1 Pinch(pn)  sea salt, to taste
2   oranges, juiced
2   avocados, sliced
1/2 Cup(c)  cilantro, chopped
8   radishes, sliced in rounds
1 1/2 Cup(c)  fresh farmer's or feta cheese
1/2 Cup(c)  cilantro, chopped
2 Teaspoon(t)  black pepper, freshly ground
3/4 Cup(c)  white cheddar cheese or monterey jack
5   pickled jalapeno chiles, cut into strips
1   avocado
3 Teaspoon(t)  dijon mustard
1 Teaspoon(t)  sea salt
1 Tablespoon(T)  oregano, dried
8   peppercorns
2   bay leaves
3 Clove(clv)  garlic, peeled and roughly chopped
2   white onions, quartered
3 Pound(lb)  lean flat cut beef brisket


In a large pot filled with enough water to cover the meat, place the meat, onions, garlic, bay leaves, peppercorns, oregano, and 1 teaspoon salt. Bring the water to a boil over high heat, then lower the heat and simmer, uncovered, for about 1 1/2 hours, adding a little more water if needed. When the meat is tender and ready to be shredded, remove the pot from the heat and let the meat cool in its own broth. Save the broth. When the beef is cool enough to handle, remove any excess fat from it and thoroughly shred the meat with your hands. Put the shredded beef in a large bowl with 1 cup of the broth. Let sit for at least 30 minutes, tossing occasionally, until the liquid is absorbed. Drain off any remaining broth. Smear the mustard on your hands and rub the meat to coat it. Mash the avocado with a fork and smear it on the meat. Toss with the lime and orange juices, chiles, cheese, pepper and cilantro. Add salt if necessary. Arrange a bed of romaine lettuce leaves on a platter. Mound the salpicon on it and decorate with the cheese, avocado slices, radishes, and cilantro. Serve at room temperature with hot tortillas.

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