Why this recipe works

Salpicón de Res is a beloved Mexican shredded beef salad, often served cool on tostadas for a crisp, refreshing bite that still satisfies. This Field-Herb version leans into “hierbas de campo”—the seasonal wild greens and aromatic herbs like epazote and verdolagas (purslane) that lend a countryside freshness and layered aroma. By marrying slow-simmered beef with a citrusy vinegar dressing and crunchy vegetables, the dish balances richness with brightness, creating a vibrant, textural meal ideal for warm days or make-ahead entertaining.

Two small technique tweaks make a big difference. First, simmering the beef gently with aromatics yields tender threads that will soak up the dressing without drying out. A modest spoonful of reserved broth folded into the salad keeps the beef juicy. Second, whisking the dressing before the vegetables go in builds an emulsion that clings to every shred and slice. Letting the tossed salpicón rest for a few minutes allows the flavors to meld—this short pause transforms good into great.

Ingredients spotlight

• Beef chuck: Its marbling ensures tender shreds that carry the lime-oregano dressing.
• Lime and cider vinegar: Bright acids that cut through beefy richness and keep the salad lively.
• Epazote and purslane: Classic Mexican field herbs. Epazote brings an anise-like perfume; purslane contributes a lemony snap and gentle succulence.
• Radish and romaine: A double-layer of crispness that contrasts the silky beef.
• Jalapeño: Controlled heat; add or subtract seeds for your preferred spice level.

If you can’t find epazote or purslane, substitute with flat-leaf parsley and watercress or arugula. The flavor profile stays faithful to the spirit of the dish—fresh, green, and slightly peppery.

Tips and notes

• Cut size matters: Keep vegetable cuts small but distinct (about 1 cm dice for tomatoes and cucumber; wafer-thin radishes). This ensures even distribution and clean bites on tostadas.
• Season in layers: Salt the broth, then season the dressing. Final adjustments after tossing will be minimal and precise.
• Keep it crisp: Seed tomatoes and cucumbers to limit excess moisture. If your salad releases liquid, a quick toss just before serving refreshes the emulsion.
• Make-ahead: The beef can be cooked and shredded up to 3 days ahead. Store the dressing separately and combine an hour before serving.
• Serving ideas: Classic on corn tostadas; also great in lettuce cups, spooned into warm bolillo rolls for a torta-style sandwich, or over steamed rice for a heartier bowl.
• Heat control: Swap jalapeño for serrano if you like it hotter, or use pickled jalapeños for tangy warmth.

History and cultural significance

In Mexico, salpicón (from the Spanish for “a medley” or “hodgepodge”) represents a family of dishes built on finely chopped or shredded ingredients—seafood, poultry, or beef—made lively with vinegar, chile, and fresh vegetables. Salpicón de Res is particularly common in central and northern regions, where beef is abundant and the climate calls for meals that refresh without sacrificing substance. Serving it on tostadas reflects a broader Mexican tradition: crisp corn bases supporting bright, layered toppings that engage all senses.

The “hierbas de campo” element celebrates a rural cooking ethos—gathering what is seasonal and nearby. Cooks blend cultivated and foraged greens to add nuance, nutrition, and a whisper of the landscape to everyday meals. This recipe honors that practice by encouraging epazote and purslane, both traditional and highly flavorful.

Unique aspects

• Dual-acid dressing: Lime and apple cider vinegar together create a high-toned, complex acidity that’s at once punchy and rounded.
• Broth back-splash: A couple tablespoons of the beef’s cooking liquor bring savoriness and cohesion to the salad, almost like adding a light consomme.
• Field herbs focus: Rather than defaulting to only cilantro, we spotlight epazote and purslane for a distinctly Mexican countryside profile.

Personal notes

I love the way this dish evolves over time. Freshly tossed, it’s zippy and crisp; by the next day, the beef drinks in the dressing and the flavors harmonize into something deeper. For gatherings, I set out bowls of salpicón, sliced avocado, lime wedges, and a pile of tostadas so guests can build their own—no reheating, no fuss, just a communal, carefree meal that still feels special. If you’re new to epazote, start with a small amount—it’s assertive—and adjust to taste. And if you stumble upon wild purslane at a market, grab it. Its lemony crunch is the final brushstroke that makes this salpicón sing.