Mexican Salpicon with Strawberries

Salpicón is a traditional Mexican dish made with shredded beef. In this version we added strawberries and jalapeño pepper for a fresh, unexpected twist.
Salpicon de Fresas

Mexican Salpicon with Strawberries

Calories: 397kcal

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  • Pressure cooker or large soup pot/Dutch oven


  • 2 qts water
  • 1 lb. beef brisket
  • ½ medium white onion
  • 4 bay leaves
  • 3 dried allspice berries
  • 3 heads of lettuce
  • ¼ cup red onion sliced
  • 1 avocado thinly sliced
  • 8 strawberries thinly sliced
  • 2 limes juiced
  • 6 Tbsp olive oil
  • 1 Tbsp dried oregano
  • 1 serrano pepper thinly sliced
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 8 tostada shells


  • In a pressure cooker or large pot, add the water, beef brisket, onion, bay leaves and allspice. Cook for one hour at medium heat (cook 1.5 hours if using stovetop pot).
  • Once the meat is finished cooking, let cool; shred the meat using two forks.
  • In a bowl, mix the beef with the remaining ingredients, season with salt and pepper and serve with the corn tortillas.


Serving: 1  Tostada & 12oz Filling | Calories: 397kcal | Carbohydrates: 21g | Protein: 20g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 139mg | Fiber: 7g | Sugar: 4g | Vitamin C: 26mg

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