Turn your meaty leftovers into a fabulous Salpicon Mexican salad.
Salpicon, meaning “jumble” is a essentially a Mexican salad of meat or fish and fresh vegetables. There’s not much of a recipe and how you make it depends on what’s in your kitchen at the time.
We make a Mexican-style salpicon whenever we smoke a brisket or braise a chuck roast. The shredded beef combines nicely with fresh chopped cucumbers, tomatoes and peppers topped with cilantro, sliced avocado, and a healthy squeeze of lime juice. It’s perfect for summer tomato season. Think of it as blending leftover meat with a spruced-up pico de gallo. You don’t need an oily dressing, just lime juice, because the meat adds plenty of richness.
Serve Salpicon as a salad atop spinach or salad greens, or scoop it up with fresh romaine spears or iceberg cups. It’s a great hands-on salad for entertaining. Just set a big platter with all the fixings in the center of the table and let everyone have at it. Arrange the salad as a mixed-up jumble, or like a classic Cobb with rows of fresh ingredients. Everyone can build their own perfect bite.
This dish benefits by starting out with a great smoked brisket. Here’s our Cheater Chef straightforward way to do that — How to Smoke Brisket — The Cheater Chef Outdoor/Indoor Hybrid Method.
- 1 1/2 pounds warm shredded brisket (pulled pork, cooked fish or steak can be subsituted)
- 2 medium tomatoes, chopped
- 1 medium onion, diced
- Jalapeño peppers or serrano peppers, to taste
- Handful of chopped fresh cilantro
- 1 medium avocado, diced
- 1 medium cucumber, chopped
- Juice of one to two limes
- Romaine spears, iceberg lettuce, or greens of your choice.
- Warm the leftover meat. Arrange on a platter. Surround the meat with the fresh ingredients. Squeeze lime juice over the salad. Serve with greens.