By Maaike Hoekstra
The days are getting longer and the heat is slowly building up. Some days, a heavy meal just doesn’t feel right. Health experts often remind us to eat enough protein while watching calorie intake—but how do you balance both? The answer might be simpler than you think: make a Salpicón.
So, what exactly is Salpicón? Imagine a refreshing salad made with crisp lettuce, juicy tomatoes, pickled onions, cilantro, and radishes, all topped with tender shredded brisket and finished with a bright lime-oregano dressing. It’s light, flavorful, and satisfying—perfect for warmer days.
Although Salpicón is now considered a classic in Mexican cuisine, it is not originally indigenous to the country. The dish was brought from Spain during the Conquest and evolved over time into the version we know today. Traditionally made with beef, Salpicón can also be prepared with chicken or shrimp and is often served on crunchy tostadas.
Ingredients
- 8 cups water
- 800 g (13 oz.) brisket, cut into cubes
- ½ onion
- 3 garlic cloves
- 2 tsp salt
- 1 bay leaf
- Pinch of oregano
- Iceberg or romaine lettuce, chopped
- 1 small onion, thinly sliced
- ½ cup pickled chili brine or apple cider vinegar
- 3 Roma tomatoes, diced
- 1 small bunch cilantro, finely chopped
- Optional: sliced radishes
Dressing
- ½ cup olive oil
- 2 tbsp lime juice
- 3 tbsp apple cider vinegar
- 5 tbsp pickled chili brine
- ¾ tsp salt
- 2 tsp oregano
- Ground black pepper to taste
Preparation
In a large pot or pressure cooker, heat the water and add the brisket, ½ onion, garlic, salt, bay leaf, and oregano. Bring to a boil, skimming off any foam that rises to the top.
If using a regular pot, cover and cook for about two hours, or until the meat is tender. In a pressure cooker, cook for 20–30 minutes. Remove from heat and allow the meat to cool. Once cooled, take the brisket out of the broth, shred it with a fork, and remove any excess fat.
While the meat cools, prepare the onions. Place the sliced onion in a bowl and cover with pickled chili brine or vinegar. This process, known as desflemar, helps soften the sharp flavor of raw onion. Let it marinate for at least one hour, then strain before using.
To prepare the dressing, combine all ingredients in a jar with a lid. Shake well or whisk until fully blended.
In a large bowl, combine the lettuce, tomatoes, marinated onions, and cilantro. Add the shredded brisket and mix thoroughly. Pour the dressing over the salad and toss until everything is evenly coated.
Serve on tostadas for a crunchy, refreshing meal.
Serves
4 people
If you’re curious to learn more about Mazatlán’s culinary scene, visit:
www.flavorteller.com