How to make The BEST MEXICAN SHREDDED BEEF Taco Salad Recipe (Salpicón)

shredded beef

🥗Healthier: shredded chicken

💰Cheaper: ground beef

Shredded chicken is lower in fat, while ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a healthier option with similar creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories, while queso fresco offers a different flavor.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: popped corn

Baked chips reduce calories, and popped corn is a budget-friendly crunchy alternative.

Add 3 cups of water to the instant pot.

Cut 2-3 pounds of beef into smaller pieces and add to the pot.

Add 1/2 onion, 2 garlic cloves, 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of thyme.

Pressure cook the beef for 25 minutes.

Prepare the vinaigrette by combining 1/2 cup of olive oil, 1/4 cup of pickled jalapeno juice, juice of 1 key lime, 1/2 teaspoon paprika, ground cumin, black pepper, salt, and 1 tablespoon of Mexican oregano.

Thinly slice half an onion and add 1/4 cup of pickled jalapeno juice for the vinaigrette.

Fry flour tortillas in oil until golden, about 45 seconds each side.

Shred the cooked beef into bite-sized pieces, removing any excess fat.

Assemble the salad by placing desired greens, shredded beef, and optional cheese (queso fresco or cotija) in a bowl.

Pour vinaigrette over the salad and gently combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens