Mexican · Lunch · Dinner
Mexican Shredded Beef Salad
Salpicón de res
Tender simmered flank steak pulled into strands and tossed with crisp radish, tomato, onion, lettuce and fresh chilli in a bright lime and oregano dressing. It is cool, zesty and high in protein, good on its own or piled onto tostadas.
- Prep
- 30 min
- Cook
- 95 min
- Total
- 125 min
- Serves
- 4
Calories come from: Carbs 17% · Fat 44% · Protein 39%
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Ingredients
For 4 servings- 600 g (about 1 1/3 lb)beef flank steak, trimmed of visible fat
- 8 1/2 cups (2 L)water
- 1/2 medium100 gwhite onion, halved (for simmering)
- 3 cloves9 ggarlic cloves, peeled
- 2 leavesbay leaves
- 1 tspblack peppercorns
- 1/2 tspsalt (for simmering)
- 3 medium360 gtomatoes, diced
- 1/2 medium80 gwhite onion, finely diced (for salad)
- 6 radishes90 gradishes, thinly sliced
- 2 cups100 gromaine lettuce, shredded
- 1/2 cup8 gfresh cilantro, chopped
- 2 chillies12 gserrano chillies, seeded and minced
- 1 medium150 gavocado, diced
- 1/4 cup (about 3 limes)60 gfresh lime juice
- 1 tbsp14 golive oil
- 1 tspdried oregano, preferably Mexican
- 1/2 tspsalt (for dressing)
Steps
- 1
Cut the flank steak into 3 or 4 large pieces.
- 2
Put the beef, water, halved onion, garlic, bay leaves, peppercorns and 1/2 tsp salt in a large pot.
- 3
Bring to a boil, skim off any foam, then lower the heat and simmer, partly covered, for about 90 minutes until the beef is very tender and pulls apart easily.
- 4
Lift the beef out and let it cool for 15 minutes; discard the bay leaves and save the broth for soup if you like.
- 5
Shred the beef finely with two forks, pulling along the grain.
- 6
Whisk the lime juice, olive oil, oregano and 1/2 tsp salt in a large bowl.
- 7
Add the shredded beef to the dressing and toss so every strand is coated; let it sit 5 minutes.
- 8
Add the tomatoes, diced onion, radishes, serrano and cilantro and toss gently.
- 9
Fold in the lettuce and avocado just before serving.
- 10
Taste, add a little more lime juice if needed, and serve cold or at room temperature.
Swaps, storage and make-ahead
Swaps
- Use shredded cooked chicken breast instead of flank steak, simmering it for about 25 to 30 minutes until cooked through.
- Swap the serrano chillies for half a seeded jalapeño, or leave them out, for a milder salad.
- Use red onion instead of white onion in the salad for a sweeter, more colourful mix.
- Serve it in romaine lettuce cups instead of on tostadas for an easy, lighter base.
Storage
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, but store the dressed beef separately from the lettuce and avocado, which are best added fresh. Do not freeze the finished salad, though the plain shredded beef freezes well for about 3 months.
Make ahead
Simmer and shred the beef up to 3 days ahead and keep it covered in the fridge, and chop the tomatoes, onion and radishes a few hours ahead. Toss with the dressing, then add the lettuce and avocado just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (898 g) | Per 100 g | |
|---|---|---|
| Calories | 355 kcal | 40 kcal |
| Protein | 35.3 g | 3.9 g |
| Carbohydrates | 15.5 g | 1.7 g |
| of which sugars | 5.7 g | 0.6 g |
| Fiber | 5.8 g | 0.6 g |
| Fat | 17.5 g | 1.9 g |
| of which saturated | 4.4 g | 0.5 g |
| Sodium | 706 mg | 79 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
