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Mexican Shredded Beef Salad

Name: Mexican Shredded Beef Salad
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 750 g Beef flank; 8 Radishes; 1 bunch Fresh coriander; 2 Avocado; 4 Lime; 60 ml Olive oil; 2 Serrano chilli; 1 to taste Salt and pepper; 1 Red onion

150 min (30 prep + 120 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Cold shredded beef salad with radishes, cilantro, onion, and lime.

About this recipe

Salpicón de res is a cold shredded beef salad, a staple of Mexican cuisine that pairs the tender texture of slow-cooked flank steak with the freshness of radish, cilantro, onion, avocado, and a lime-olive oil dressing. It is the perfect dish for hot days since it is served cold or at room temperature. Enjoy it on its own, on tostadas, in tacos, or as a filling for avocados. This preparation shows how Mexican cooking transforms simple ingredients into a dish bursting with flavor, texture, and color that wins over any table.

History & Origin

Salpicón has roots in Spanish colonial cuisine, where the term referred to any mixture of shredded meats dressed with vinegar. Upon arriving in Mexico, the recipe was radically transformed by incorporating New World ingredients such as avocado, chile, radish, and Mexican lime. During the colonial era, salpicón became popular as a fasting-day meal and for extremely hot days, since it required no cooking at serving time. In 19th-century markets it was sold at street stalls on corn tostadas. Each region added its own twist: in the north, ranch cheese is added; in Veracruz, olives and capers; and in Yucatán, it is seasoned with bitter orange. Today it is an emblematic dish of Mexican cantinas, offered as a snack to accompany beer and mezcal, and is a must-have at fondas as a refreshing option during summer.

Estimated cost

£22.00

Total cost

£3.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

260

Calories

28g

Protein

12g

Carbohydrates

12g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the beef flank in a large pot with water enough for cubrirla. Add half an onion, 2 garlic cloves, a stick of coriander and salt. Bring to the boil, reduce the heat and cook over low heat for 2 hours until the meat it is very soft.
💡 You can use pressure cooker for reducir the tiempo a 45 minutes.
2
Remove the meat of the stock and leave it enfriar. Shred it into thin strips siguiendo the dirección of the fibras. Set aside the stock for sopas.
3
Cut the radishes into thin rounds, the red onion into julienne strips, chop the coriander and the serrano chilli. Cut the avocados into cubes.
4
In a large bowl, mixture the shredded meat with the radishes, the onion, the coriander and the chilli. Dress with the juice of the limes, the olive oil, salt and pepper.
💡 Leave to rest in the refrigerador at least 30 minutes for that integren the flavours.
5
Fold in the avocado justo before of servir for that not oxide. Serve cold on tostadas or como ensalada, accompanied of sauce of tu preferencia.