Salpicón means hodgepodge or hash in Spanish. Near the corner of Texas, Old Mexico, and New Mexico, it refers to this hearty beef brisket salad, with a bright hodgepodge of ingredients. Typically, the brisket is braised to deliciousness with chipotle chiles and other seasonings. The smokiness of the chipotles led me, instead, to use smoked or barbecued brisket in the dish. Pick some up from a local barbecue joint and you can toss everything together in no time. The mix of warm brisket with cool vegetables in this salpicón is the best of both worlds.
Salpicón (Mexican Beef Salad)
- Yield: Serves 10–12 1x
Description
A beef brisket salad with a chipotle adobo dressing.
Ingredients
Scale
For the salad:
- 3 lbs smoked beef brisket, shredded, warmed
- 1 romaine heart, cut in thin ribbons
- 1 cup cherry tomatoes or other small tomatoes, halved
- ½ medium red onion, diced
- ½ medium cucumber, diced
- ½ medium red or yellow bell pepper, diced
- 6 oz Monterey Jack, Asadero, or Cheddar cheese, or a combination, in small cubes
- 2 ripe avocados, diced
- 4 to 6 medium radishes, sliced in thin rounds
- ½ cup chopped cilantro, optional
For the dressing:
- 1/3 cup canned chipotle chiles with adobo sauce
- 6 tbsp olive oil
- 4 tbsp fresh lime juice
- 1 tbsp ketchup
- Kosher salt and freshly ground black pepper
Instructions
For the dressing:
- Combine the dressing ingredients in a blender or food processor and puree.
To serve:
- In a large shallow bowl or rimmed platter, toss the brisket with about one-half of the dressing. Scatter the rest of the ingredients around the brisket and drizzle them with more dressing, enough to make the mixture moist.
- Serve right away.
Recipe by Cheryl Alters Jamison
Photography by Tira Howard
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