Salpicon de res recipe – salad, a main meal for spring

Salpicon de res by Mely Martinez. Photo / David Castaneda and Adrian Byers
This salad makes a great main meal for spring.
Mely Martinez shares her shredded beef salad that’s perfect paired with pickled jalapeno peppers and carrots.
Prep time 20 minutes
Cook time 2 hours and 30 minutes (see notas)
Serves 6
Beef ingredients
680g skirt steak or eye round roast, cut into 2 1/2 to 3-inch (6 to 7.5cm) cubes
1/2 medium white onion
2 cloves garlic
1 bay leaf
Salt and black pepper
Dressing ingredients
1/4 cup (60ml) vegetable or olive oil
1 Tbsp white or sherry vinegar (see notas)
1/2 tsp dried Mexican oregano
Salt and black pepper
Salad ingredients
3 cups (165g) finely shredded romaine lettuce
1/4 medium white onion, sliced into rings
4 radishes, thinly sliced
1 large tomato, diced
6 pimiento-stuffed Spanish olives, sliced
For serving
1 avocado, sliced
12 corn tostadas
Pickled jalapeno peppers and carrots
Method
Notas
Pickled jalapeno peppers and carrots are a staple in Mexican households. You can go into almost any kitchen and find a jar of them in the fridge or a can of them in the pantry. Mexicans use these peppers when eating a wide array of foods, including tortas, tacos, antojitos, roasted chicken, grilled meats, and even some salads, such as ensalada de pollo. As a result, these pickled peppers are a common sight in Mexican daily life. Most people buy their pickled jalapenos at the store, but you can also easily prepare them at home. This recipe renders a large amount, but if you want to make less, simply divide the ingredients to make a smaller batch. Other types of peppers that are commonly pickled in Mexico are serrano peppers and (to a lesser extent) habanero peppers. You can use the same process in this recipe to pickle almost any pepper you want.
Prep time 10 minutes
cook time 15 minutes
Makes 4 pints (64 ounces/1.8 kg)
Ingredients
2 Tbsp olive oil
2 cups (240g) peeled and sliced carrots (see notas)
2 pounds (907g) jalapeno peppers, sliced lengthwise or cut into rings (see notas)
12 cloves garlic
1 large white onion, sliced
4 cups (1 quart/950 ml) white vinegar
4 bay leaves
1 1/2 tsp dried thyme (see notas)
1 1/2 tsp dried marjoram (see notas)
1 tsp dried Mexican oregano
1 tsp black peppercorns
1 tsp allspice berries
Salt
Method
Notas
Mexico in Your Kitchen: Favorite Mexican Recipes That Celebrate Family, Community, Culture, and Tradition by Mely Martinez, $49.99, published by Quarto US.