Description
Salpicón de Res is a traditional Guatemalan shredded beef salad featuring tender flank steak cooked slowly with aromatics, mixed with fresh diced vegetables and herbs, and dressed with lime and bitter orange juices. This refreshing and light dish is perfect served chilled or at room temperature over lettuce or rice, making it an easy and flavorful meal option.
Ingredients
Scale
Beef and Broth
- 1½ lbs. flank steak
- 1 onion, quartered
- 2 garlic cloves, peeled
- 1 bay leaf
- Salt and pepper to taste
- Water (enough to cover beef)
Salad Mix
- ½ red or white onion, diced
- 1 bunch of radishes, diced
- 1 large tomato, diced
- 8 stalks of fresh mint or hierba buena, finely chopped (or cilantro)
- 2 tablespoons lime juice
- 1 tablespoon orange juice, preferably naranja agria (bitter orange)
- Salt and pepper to taste
Optional Garnishes
- Crumbled Queso Fresco
- Lettuce leaves
Instructions
- Season and Simmer Beef: Season the flank steak with salt and pepper. In a large Dutch oven, add the beef, quartered onion, peeled garlic cloves, and bay leaf. Pour in enough water to cover the beef completely. Cook over medium-high heat until the water begins to boil, then reduce the heat to low and simmer for 2 ½ hours or until the beef is very tender.
- Shred the Beef: Remove the beef from the pot and let it cool until it can be handled safely. Using two forks, shred the meat into long strands, then slice those strands into smaller crosswise pieces. Set aside.
- Prepare Vegetables and Herbs: While the beef cooks, trim and rinse the radishes, then finely dice them almost to a mince. Dice the onion and tomato into small cubes. Finely chop the fresh mint or cilantro and pat it dry with a paper towel.
- Mix Salad Dressing and Vegetables: In a large bowl, combine the diced radishes, onions, tomato, and chopped herbs. Add the lime juice and bitter orange juice (or substitute orange juice) and stir well. Season with salt and pepper to taste.
- Combine Beef and Salad: Add the shredded beef to the bowl with the vegetable mixture and gently toss to combine everything evenly. For best results, let the salad marinate briefly to enhance the flavors.
- Serve: Garnish with crumbled queijo fresco if desired and serve chilled or at room temperature. This salad is delicious served over crisp lettuce leaves, white rice, or as a topping on crispy tostadas.
Notes
- An easy-to-make beef and citrus salad perfect for a light lunch or dinner.
- For a more authentic flavor, use bitter orange (naranja agria) juice; substitute with regular orange juice if unavailable.
- Can be served cold or at room temperature, ideal for warm weather meals.
- Pairs perfectly with white rice or crispy tostadas for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 3.3 g
- Sodium: 1268 mg
- Fat: 12.3 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 6.9 g
- Trans Fat: 0 g
- Carbohydrates: 7.1 g
- Fiber: 1.9 g
- Protein: 32.5 g
- Cholesterol: 81 mg
