Turn your meaty leftovers into a fabulous Salpicon Mexican salad.
Salpicon, meaning “jumble” is 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
Warm the leftover meat. Arrange on a platter. Surround the meat with the fresh ingredients. Squeeze lime juice over the salad. Serve with greens. Romaine spears make the perfect sturdy scoop and they look very dramatic on the platter. This amount makes about 6 servings. You can easily adjust the quantities according to how many you need to serve.