This Salpicon inspired Beef Taco Salad brings an incredibly fresh taste, and a little heat too.  The shredded beef brisket will inspire and satisfy your cravings.

Salpicon Beef Salad | Kita Roberts
For those following the epic race season I have been (unintentionally) have this spring this Monday isn’t going to let you down (and by epic, I mean that I’m racing. Not that it’s been amazing or anything). For the rest of you who are just upset that I am no longer publishing on time…

This weeks race was the Bikeline Spring XC race, the race Handsome started this wild and crazy hobby with last year. It’s a huge event and in our back yard. I was on the fence about whether or not to race it, but am ultimately glad I did. Even though last week’s race was one big huge crazyass climb, the Fairhill course is smooth and sweeping with lots of places for speed and tons of fun single track riding area.

I started the race with a friendly bump to my rear tire that had my slip down a side funny and I’m not sure if this is why my rear tire went squishy or not, but I spent the rest of the race struggling to keep the bike upright on the fast course. My chain popped off twice and I had to pause to put it back on which ate several minutes too. But over all I was proud of my pace. I didn’t crash (and that says a lot for me). I road the corners, held on and got over a lot of things that I normally don’t. Over all it was my smoothest ride ever on that course. Points for that.

Up until a rider who had lost her contact and was walking her bike accidentally stepped out in front of me. Did it make or break the race for me? No. I was getting the spot I was getting. But it hurt like hell (I’m sure worse for her) as I jacked my bike sideways and caught her hard enough with the bars to lose my grips. *I sincerely hope this rider is ok*. So after that little tumble I finished up with a bit of momentum and called it a day. It was great to see my growing posse of mountain biking friends supporting and cheering one another on. Great day. Better ride next time.

For now, let’s try this Salpicon inspired Beef Taco Salad.

Salpicon Beef Salad | Kita Roberts

If you’ve tried this Salpicon Beef Taco Salad recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Salpicon Beef Salad | Kita Roberts

Salpicon Beef Taco Salad

from 200 Easy Mexican Recipes
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Author: Kita
4 hours 20 minutes
Serves: 10


  • 3 lbs beef brisket
  • 1 onion - quartered
  • 1 tsp garlic powder
  • 1 tbs cumin
  • 1 tbsp oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups water
  • 3 chipotle peppers in adobo sauce
  • 1/2 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 4 tomatoes - seeded and chopped
  • 8 small radishes - sliced thin
  • 2 avocados - sliced thin
  • Corn tortillas - warmed
  • Shredded lettuce
  • Queso Fresco
  • Pickled onions


  • Place brisket in a Dutch oven with onion, garlic powder, cumin, oregano, chili powder, salt and pepper. 
  • Add enough water to cover brisket. Cover and bring to a boil over high heat. 
  • Reduce to a simmer and let do its thing for about 4 hours, until meat easily pulls apart.
  • Carefully remove beef from Dutch oven and place in a bowl. Shred with two forks, cover and set aside. Discard liquid and onion.
  • Puree the chipotle peppers in a food processor. 
  • Toss the olive oil, vinegar,  chipotle peppers, lime juice, tomatoes, and radishes together. Add meat and toss to combine. Season with salt and pepper as needed. 
  • Cover and refrigerate at least 2 hours before serving. Toss again before serving and check for seasoning.
  • Serve over shredded lettuce with warmed tortillas and additional toppings as desired, such as queso fresco, pickled onions, diced tomatoes.


This dish is normally served with radishes and avocados garnishing the plate. When plating this I discovered that every single one of my avocados had gone bad. I was very sad for it was a sizable bag of avocados.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Salpicon Beef Salad | Kita Roberts



  1. I think it’s so cool that you’ve taken on bike racing like that. I love long tour bike trips, but could never do what you’re taking on. I’m glad you weren’t hurt during that bump with the bike walker and yeah, I hope she’s ok too. I also hope she’s learned to stay out of the way next time. Yikes, that could have been bad.

    The salad looks amazing. I’ve been eating a lot of them these days and would definitely pull out the big plate for that one.

  2. This looks and sounds really delicious! I’d eat a brick with those flavors of the cumin and adobo, but the brisket is making my mouth water! Bookmarking this for the weekend! And hey…your racing sounds so scary to me…you are incredibly brave!

  3. Your racing and all is totally encouraging me to go and get a bike! 🙂

    Love this salad btw. Can you bring this over for tomorrow’s lunch, please?

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