Salpicon…The Perfect Party Dish!

Growing up in El Paso, I remember Salpicon being on several different Mexican restaurant menus.  It was always a popular dish, so when I moved to the San Antonio area, I was surprised when I didn’t find it on any menus.  This recipe is an old one that I’ve tweaked over the years, and my family loves it!

Salpicon is basically a shredded brisket salad.  The brisket is slow-cooked until fork tender, cooled, shredded with a fork and then mixed with adobo sauce.  Add some onions, tomatoes, cilantro, Monterrey jack cheese and avocado, serve it with some flour or corn tortillas and you have a GREAT dish for a party!

Make sure you hold some back to enjoy for breakfast the next morning. Put some in a skillet and saute until the cheese starts to melt.  Beat some eggs, pour them over the meat and scramble over low heat until eggs are set.  Then place into a flour tortilla and you have a GREAT breakfast taco! It reminds me a lot of another dish I enjoyed in El Paso called Machaca.




Printable Recipe

Serves: a LOT


  • 1 (8-9lb) trimmed brisket
  • McCormick Grill Mate Steak Seasoning
  • 10-12 whole cloves garlic
  • 1 jar Adobo Sauce (see note)
  • 1 large white onion, chopped
  • 2 cups finely chopped cilantro
  • 2 lbs Monterrey Jack cheese, diced small
  • 6 large ripe tomatoes, peeled and diced
  • 2 large avocados, sliced for garnish


Preheat oven to 325 °.

Line pan large enough for brisket with heavy-duty foil.  Place brisket in pan, season with steak seasoning, sprinkle garlic cloves all over the top and seal pan tightly with another piece of foil.  Bake 4 hours or until meat is so tender, it falls apart.  When done, remove from juices onto a cutting board, and let cool.  Reserve juices.

Strain fat from meat juices, then combine enough of the juice with the Adobo sauce to make a thin liquid (about 3 cups).  If there are not enough juices or you’d rather not use them, water or chicken stock can be used.  Shred meat with fork when cool, discard all fat and place the meat in a large bowl.  Start adding adobo sauce about a cup at a time, tossing the meat to incorporate the sauce.  Add chopped onions, cilantro, cheese and tomatoes and mix gently, taking care not to smash the cheese or tomatoes.  Place in pretty bowl and garnish with sliced avocado.

Serve with warm flour or corn tortillas.

Note:  Adobo sauce comes in a glass jar and is readily available at the local grocery stores in the San Antonio area. It is a thick paste that is thinned with liquid.  Don’t make the mistake of buying the canned “chipotle chiles in adobo sauce”.


4 Responses

  1. i’m from el paso and i am going to make this. I miss the food from el paso.

  2. I’m from El Paso and Salpicon has several varieties but this one with the Chipotles is one of my favorites.

  3. Looks and sounds devine……. i think i will serve on Thanksgiving weekend! Thanks.

  4. Can’t wait to try this for dinner. . . AND breakfast!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: