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Salpicon for a Crowd (Mexican cold brisket)


From Lindsey Gremont, Homemade Mommy website. Can make ahead! Great for parties.

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Salpicon for a Crowd (Mexican cold brisket) 0 Picture


  • 3 lbs. beef brisket
  • 2 onions, 1 halved, 1 chopped
  • 1 large carrot, quartered
  • 1 stalk celery, quartered
  • 4 cloves garlic
  • 1 cup homemade beef stock
  • 1 cup chopped fresh cilantro, separated into two halves
  • 1 1/2 cups chopped tomatoes (or 1 12 oz can whole tomatoes), for cooking the brisket
  • salt and pepper to taste
  • 1 large tomato, diced, reserved for the cold salpicon
  • 1 4-ounce can chile chipotle in adobo sauce, drain chipotle chili and chop, reserve sauce
  • 1/4 cup extra virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1/2 pound Jack cheese, cut into 1/4 inch cubes
  • 2 large avocados, sliced lengthwise



Step 1

Place brisket in a heavy pot with a lid and cover with beef broth and water. Add halved onion, carrot, celery, garlic, 1/2 cup cilantro, tomatoes, salt and pepper. Cover and cook in 350 degree oven approximately 4 hours until very tender. Remove from liquid, cool slightly and shred thoroughly with a fork. In a large bowl, combine shredded beef, chopped onion, diced fresh tomato, remaining cilantro, chile chipotle and reserved adobo sauce to taste, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving toss with cheese. Garnish with avocado. Serve with warm tortillas, black beans and guacamole or a tossed green salad. For spicier flavor, use more of the chile chipotle sauce and pickled jalapenos or chopped or fresh green chile strips. Gringo variation: use 1/2 chopped chile chipotle and 1 4-oz can chopped green chiles. Muy gringo variation: omit chile chipotle. Use two 4-oz cans chopped green chiles.


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