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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 pounds - shredded brisket or flank steak
  • 3 - chopped onion
  • 3 - chopped tomato
  • 3 - chopped fresh jalapeno
  • 3/4 pounds - Monterey Jack cheese, cut into small squares
  • 1/2 cups - minced fresh cilantro
  • 1 teaspoons - garlic powder, to taste
  • 3 tablespoons - olive oil
  • 3 tablespoons - red wine vinegar
  • 3 - chopped avocados, add before serving
  • - corn tortillas, for serving with
  • Directions:

    Cook brisket the day before with red wine and onion soup mix; covered at 250 degrees F for 4 to 5 hours. Shred while warm.

    Next day, add shredded beef to the chopped onion, tomato, jalapeno, cubed cheese, olive oil, garlic powder, cilantro and vinegar; mix well.

    Add chopped avocados before serving. Serve with corn tortillas.

    Brief Description

    Brisket or flank steak shredded with onion, tomato, peppers and cheese.

    Main Ingredient:

    brisket or flank steak

    Category:  Hot dips

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 4 hour(s)

    Posted By:


    Posted On:

    September 19, 2018

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