Christi's Salpicon recipe

All Recipes Best Recipe World Cuisine Recipes Latin American Mexican

Ingredients

1 (3 pound) boneless beef roast, or more to taste
2 quarts water to cover
1 (16 ounce) can stewed tomatoes
3 cloves garlic, minced
⅓ cup Italian-style salad dressing
1 (4 ounce) can chopped green chilies

Nutrition Info

480.5 calories
carbohydrate: 5.6 g
cholesterol: 122.7 mg
fat: 37.2 g
fiber: 0.8 g
protein: 29.8 g
saturatedFat: 14.3 g
servingSize: -
sodium: 571.4 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).

  2. Place roast in deep pan with enough water to cover, add tomatoes and garlic. Cover pan with aluminum foil or a lid.

  3. Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.

  4. Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl, add Italian-style dressing and green chiles and mix.

  5. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Recipe Yield

8 servings

Recipe Note

My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives