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    Home » Recipes » Beef » Salpicón de Res + VIDEO

    Salpicón de Res + VIDEO

    Last Updated June 4, 2019. Originally Posted May 17, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Salpicón de Res is a cold, Mexican beef salad served with a lime-vinegar vinaigrette. Usually served on top of a tostada. It’s a great way to use up leftovers and ideal for parties.
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    Salpicón de Res is a cold, Mexican beef salad served with a lime-vinegar vinaigrette. Usually served on top of a tostada. It’s a great way to use up leftovers and ideal for parties. by Mama Maggie's Kitchen

    Salpicón de Res is a cold, Mexican beef salad served with a lime-vinegar vinaigrette. Usually served on top of a tostada. It’s a great way to use up leftovers and ideal for parties.

    Salpicón de Res is a cold, Mexican beef salad served with a lime-vinegar vinaigrette. Usually served on top of a tostada. It’s a great way to use up leftovers and is idea for parties. by Mama Maggie's Kitchen

    As a busy mom, I love leftovers. Heat up and serve. Or, cut the next meal’s cooking time in half, and dinner is ready. One of my favorite dishes to make whenever I have leftover roast: Salpicón de Res. Since it’s cold, you can even make this ahead of time. Love that!

    Cooked Shredded Beef in a bowl

    You don’t need a lot of the leftover roast for this recipe. About 4 cups or so. This is a chuck roast, but you can use any cut of beef.

    Pickled white onions in a bowl

    My worry is to be at a party and have that raw onion breath. YUCK! These pickled onions do not have that raw onion taste and are soooo good! They are the same Mexican Pickled Onions that we use on Cochinita Pibil except I’m using a white onion. Again, this is something you can do ahead of time.

    ingredients for Lime Vinaigrette

    The vinaigrette is tangy but yummy. I’m using both white vinegar and lime, but you could use one or the other, depending on your taste.

    Vinaigrette for Salpicon de Res

    Make the lime-vinegar vinaigrette and set aside until ready to use.

    Ingredients for Salpicon de Res

    Combine all the ingredients. Then place your Salpicón de Res in the refrigerator until ready to use. Do you see why this recipe is great for parties? I love food that involves little time in the kitchen when you have guests over and want to mingle.

    Salpicon de Res on a white platter

    Top your crunchy tostadas with a few tablespoons of the Salpicón de Res, avocado sices, cilantro, and salsa. It’s a delicious recipe that moms, potlucks attendees, and party-goers will love.

    Watch How to Make Salpicón de Res

    Salpicón de Res on a tostada topped with avocado slices.

    Salpicón de Res

    Salpicón de Res is a cold, Mexican beef salad served with a lime-vinegar vinaigrette. Usually served on top of a tostada. It’s a great way to use up leftovers and ideal for parties.
    4.98 from 39 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 12 minutes
    Total Time: 12 minutes
    Servings: 6
    Calories: 589kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lime juice
    • 1 tablespoon white vinegar
    • 2 tablespoons olive oil
    • Salt
    • Pepper
    • Pinch Whole Oregano
    • 2 cups cooked shredded beef
    • 1 to tomato diced
    • 1 jalapeño finely diced
    • 1/2 bunch of cilantro chopped
    • 1/4 pickled onion slices
    • 2-3 tablespoons Onion Pickling Juice or substitute with lime juice

    Instructions

    • In a bowl, add lime juice, vinegar, olive oil, salt, pepper, and oregano.
    • (Crush the oregano slightly in your hand before adding).
    • Whisk to combine.
    • Set aside.
    • In a large container, add the beef, tomato, jalapeño, cilantro, pickled onions, pickling juice, lime-vinegar vinaigrette.
    • Mix well.
    • Place in the fridge until ready to use.
    • To serve, top tostadas and add avocado slices.
    • Enjoy!

    Video

    Notes

    You can also serve with dish with saltine crackers instead of tostadas. 
    For a spicier marinate, add some of the juice from the pickled jalapenos instead of the onion pickling juice. 

    Nutrition

    Calories: 589kcal | Carbohydrates: 2g | Protein: 58g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 245mg | Potassium: 1056mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 6mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Disclosure: This post contains affiliate links.

    Filed Under: Beef, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jasmine Hewitt

      January 26, 2019 at 4:56 pm

      this looks amazing! now im hungry again lol

      Reply
    2. Autumn Murray

      January 26, 2019 at 7:59 pm

      I love chuck roast so I am going to give this a try. Looks so tender and delicious!

      Reply
    3. Suzanne

      January 27, 2019 at 1:31 pm

      Wow, I’ve never heard of salpicon. I definitely need to try and make this in the very near future! xo

      Reply
    4. Courtney

      January 28, 2019 at 4:49 am

      Omg can we say yum?!? I just love Mexican food! Must give this recipe a try. Yum!

      Reply
    5. Angela

      January 28, 2019 at 9:37 am

      I love onion but I never eat it because of the raw onion breath! This seems nice to try!

      Reply
    6. Nati

      January 30, 2019 at 12:44 pm

      5 stars
      How funny, my mom used to make us Salpicón the ave or salpicón de atún and she was convinced it was a Spanish dish. Whatever! I love this Mexican version with beef and I’ll definitely try it!

      Reply
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