Salpicon, Mexican Shredded Beef Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is cost-effective.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: none

Avocado provides healthy fats and creaminess.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

Cut 800 grams of beef into smaller pieces for even cooking.

Place beef in a pressure cooker with half a large onion, 4-5 garlic cloves, 4-5 bay leaves, half a tablespoon of oregano, half a tablespoon of thyme, half a tablespoon of medran, salt, and black pepper.

Add enough water to cover the meat and cook on high pressure for 50 minutes.

While the meat cooks, wash and scrub potatoes, then cut them into smaller pieces.

In a pot, bring salted water to a boil and add the potatoes, cooking for about 12-30 minutes until tender.

Once cooked, strain the potatoes and set aside.

After the meat is cooked, shred it using hands or forks and set aside.

Cut one large onion into thin strips and squeeze lime juice over it, mixing well and letting it sit for 10 minutes.

Chop lettuce into strips and dice tomatoes.

Prepare a vinaigrette by mixing 1/3 cup olive oil, 4-5 tablespoons vinegar, 1/2 tablespoon salt, 1/3 tablespoon black pepper, 2 teaspoons oregano, and lime juice.

In a large bowl, layer the salad starting with lettuce, then potatoes, onions, tomatoes, and shredded beef.

Top with avocado and drizzle with vinaigrette, mixing to combine.

Serve with tortilla chips on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens