Salpicón de Res: Mexican Cold Beef Salad

Protein-packed beef salad with crispty veggies and tangy vinaigrette thats perfect for meal prep and warm weather meals. Eat it on a bed of lettuce or on a toastada with extra chipotle.

Serves 6–8

Ingredients

1 package (2 lbs) Bar W Ranch stew meat

1 white onion, halved

4 garlic cloves

2 bay leaves

1 tsp Mexican oregano

1 tsp cumin

2 tsp kosher salt

1 lb baby potatoes

1 cup green beans, chopped

1 cup peas

3 radishes, thinly sliced

1/2 cup cilantro, chopped

1/2 cup red onion, thinly sliced

1 head romaine lettuce, chopped (optional)

Tostadas, avocado, and chipotle peppers for serving

For the Chipotle Vinaigrette

1/3 cup white vinegar

2 tbsp lime juice

2/3 cup olive oil

1 garlic clove

1 chipotle pepper in adobo

1 tsp adobo sauce

1/2 tsp Mexican oregano

1 tsp kosher salt

1/2 tsp black pepper

Directions

Place stew meat, onion, garlic, bay leaves, oregano, cumin, and salt in a slow cooker. Add enough water or broth to cover. Cook on low 8 hours or high 4–5 hours until fork tender.

For the Instant Pot, cook on high pressure for 60 minutes with natural release.

Remove beef and shred. Strain and reserve the broth.

Boil potatoes in the broth until fork tender, about 12–15 minutes. Add green beans during the last 3–4 minutes so they stay crisp. Add peas during the final minute. Strain all the veggies and add to an ice bath to stop the cooking and cool down.

For the dressing, combine vinegar, lime juice, olive oil, garlic, chipotle, adobo sauce, oregano, salt, and pepper. Blend until smooth.

Combine shredded beef, potatoes, green beans, peas, radishes, cilantro, and red onion. Toss with dressing. Eat cold.

This will store in the fridge for 1-2 weeks (if it lasts that long).