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octubre 18, 2017

  • Prep: 10 mins
  • Cook: 20 mins


1 cube of broth beef

4 lbs. of beef brisket

1/4 onion chopped into small strips

2 cloves garlic

bay leaves

1 chile serrano chopped into small squares

dried oregano to taste

chopped cilantro to taste

mixed lettuces

1 sliced ​​radish

1/2 kilo of tomatoes chopped into cubes

1/2 tablespoon ground pepper

2 tablespoons lemon juice

white vinegars

olive oils


1Inside a deep pot, cook the beef brisket in water with a piece of onion, a clove of garlic and bay leaves.

2Once cooked, let it to cool and remove it from the pot.

3Shred the meat and reserve the broth.

4Place the meat in a bowl, add the cube of beef broth, the serrano chile, oregano and cilantro.

5Let it rest so that the meat absorbs the flavor of the ingredients.

6Cut the lettuce with your hands. Wash the lettuce (use some disinfectant or chlorine product).

7In a wooden bowl add the mixture of meat, lettuce, radish and tomato. Blend the mix with a wooden spun.

8Add the olive oil, a stream of vinegar and lemon juice. Season with pepper, and a little more of oregano.


10You can serve it on tortilla toasts or accompany with corn chips.


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