Water Buffalo · Mexican
Water Buffalo Salpicón (Shredded Meat Salad)
Salpicón de res is the classic cold shredded-meat salad eaten all over Mexico, from tostadas in the center to Yucatán, where it's sharpened with sour orange and radish. Lean, organic grass-fed water buffalo is ideal here: it shreds into fine, tender strands and tastes clean, never fatty, when served cold.
- Prep25 min
- Cook120 min
- Total145 min
- Servings6
Ingredients
- 800 g water buffalo shredding meat $215
- 2 cups water buffalo bone broth $495
- 1/2 onion, 2 garlic cloves and 1 bay leaf for cooking
- 1 red onion, finely sliced
- 6 radishes, finely chopped
- 2 Roma tomatoes, diced
- 1 bunch cilantro, chopped
- 1-2 serrano or habanero chiles, finely chopped
- Juice of 4 limes (or 2 sour oranges, Yucatán style)
- 3 tbsp olive oil, 1 tsp dried oregano, salt and pepper
- 1 avocado, tostadas or lettuce leaves to serve
Instructions
- Simmer the buffalo with the bone broth, onion, garlic, bay leaf and enough water to cover for about 2 hours, until very tender.
- Cool the meat in its broth, then drain and shred it as finely as possible.
- Soak the sliced red onion in the lime juice with a pinch of salt for 10 minutes.
- In a large bowl combine the meat, radishes, tomato, cilantro and chile.
- Add the onion with its lime juice, the olive oil and oregano. Toss well and season.
- Chill for at least 30 minutes so the meat absorbs the dressing.
- Serve cold on tostadas or lettuce leaves with sliced avocado.
Tips
- Strain and keep the cooking broth: it makes a great base for soup the next day.
- In Yucatán, swap the serrano for habanero and the lime for sour orange.
