Mexican Salpicon Recipe with History | Traditional Shredded Beef Salad

shredded beef

🥗Healthier: shredded chicken

💰Cheaper: ground beef

Chicken is lower in fat; ground beef is often less expensive.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and lower in calories; banana peppers are often cheaper.

Add 1.65 lbs of flank steak, 1/4 white onion, 2 bay leaves, salt, and pepper to the pressure cooker.

Cover with water and cook for 25 minutes in the pressure cooker.

Remove the meat and shred it using two forks.

Slice the tomatoes into thin strips.

Slice the purple onion (or use white/yellow if preferred).

Cut the lettuce into 1-inch thick pieces and then into squares.

In a bowl, add the sliced onion and quick pickle it with vinegar, salt, and pepper.

Add olive oil to the bowl and mix everything together.

Add the shredded beef to the bowl and mix with the onions.

Add the sliced tomatoes and lettuce to the bowl and combine everything.

Serve the salpicon on tostadas, topped with pickled jalapenos and avocado slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary