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Salpicon de Res
A refreshing Mexican cold beef salad with lime, herbs and pickled jalapeños — served as a tostada topping.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
600gbeef brisket, slow-cooked and shredded
1white onion, very finely diced
3ripe tomatoes, diced
2jalapeños, minced
1 handfulfresh coriander, chopped
4 tbsplime juice
2 tbspapple cider vinegar
3 tbspolive oil
tostadas and avocadoto serve
Instructions
1
Shred cold cooked brisket into thin strands.
2
Soak diced onion in lime juice 10 minutes.
3
Combine beef with onion, tomatoes, jalapeño and coriander.
4
Dress with lime juice, vinegar and olive oil.
5
Season generously with salt.
6
Rest 15 minutes for flavours to develop.
7
Serve piled on crispy tostadas with sliced avocado.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
504
Protein
38.8g
Fat
36g
Carbs
8g
Fiber
1.9g
Sodium
99mg
Reviews
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