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Salpicon des Res, a Beef and Mint Salad popular in Guatemala and throughout Latin America

Salpicón des Res: Shredded Beef and Mint Salad from Guatemala

Salpicon de Res is a traditional beef and mint salad served as a refreshing first course or appetizer in Guatemala, Mexico and many other countries in Latin America

Course Appetizer, Salad
Cuisine Guatemala, Mexico
Keyword Guatemalan appetizers, salpicon de res, shredded beef salad
Prep Time 30 minutes
Cook Time 2 hours
Chilling time 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 341 kcal
Author Michele Peterson


  • 2-3 pound blade roast
  • 6 cups beef stock or water
  • 8 stalks fresh mint or hierba buena
  • 2 limes
  • 3 Tablespoons orange juice preferably bitter orange or naranja agria
  • 1 large onion
  • 1 jalapeno pepper
  • 4 tomatoes
  • 1 bunch radishes
  • 5 stalks fresh cilantro
  • salt and pepper to taste


  1. Brown the beef and place it in a Dutch Oven with water and cook it for 3 hours until tender. 

  2. Remove the seeds and pulp and then dice the tomatoes finely.
  3. Mince the onion very finely. You might be tempted to use a food processor to speed things up but don't give into the temptation as it will change the texture of the salad.

  4. Remove the mint leaves from the stalks and chop them finely along with the cilantro and radishes (if using. Discard the stems.

  5. Remove the seeds and interior of the jalapeno pepper and mince the pepper into tiny pieces.
  6. Once the meat has cooled, remove any fat and shred the meat into strips using two forks or your fingers. Then dice the meat into small pieces. 

  7. Combine the meat and chopped mint, cilantro, onion, tomato, radishes and jalapeno pepper in a large non-metallic bowl.

  8. In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper.
  9. Pour the lime juice mixture over the meat mixture and toss lightly with a fork.
  10. Chill in the refrigerator for 30 minutes or more and then serve.

  11. Garnish with sprigs of cilantro or slices of avocado

Recipe Notes

    Be sure to roast the beef long enough and with sufficient liquid so that it shreds easily.
    Shred the beef using your hands or two forks as soon as it's cool enough to handle.
    Reuse the beef broth for caldo des res ( beef soup)  the next day.
    You can vary the proportions of radishes, mint and cilantro according to taste.
Nutrition Facts
Salpicón des Res: Shredded Beef and Mint Salad from Guatemala
Amount Per Serving
Calories 341 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 104mg35%
Sodium 607mg26%
Potassium 1243mg36%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 35g70%
Vitamin A 870IU17%
Vitamin C 28.5mg35%
Calcium 72mg7%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.