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Julio's Salpicón

Julio's Salpicón
Tuesday, 19 May 2009


This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.


At a glance
Cooking Method
Heat Level
Main Course

 3 pounds beef brisket
 2 cloves garlic, minced
 Salt to taste
 1 cup diced white cheddar cheese
 1/2 cup chopped cilantro
 1/2 cup diced, seeded tomatoes
 1/2 cup vegetable oil
 1/2 cup wine vinegar
 4 chipotle chiles in adobo, minced
 Diced avocado for garnish



In a large pot, bring the brisket to a boil in water to cover, with the garlic and salt. Reduce the heat and simmer for about 1 and ½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth and then shred finely by hand. Reserve the broth to make a stew or soup.

Toss the shredded brisket with the remaining ingredients (except the avocado). Chill the mixture and allow it to marinate for a couple of hours or preferably overnight.

Line a platter with lettuce leaves, place the salpicón on the leaves, and garnish with the avocado. Serve with hot, buttered flour tortillas.

Additional Tips

This is the famous shredded meat salad that is one of El Paso's most popular and unique dishes. It crossed the border because of Julio Ramirez. Julio opened his first restaurant in 1944 in Juárez on Avenida 16 de Septiembre and a second location in El Paso in 1985. The recipe for salpicón has been imitated and begged for, and local restaurateurs have paid hundreds of dollars to professional recipe testers to see if they could approximate the recipe. Finally, the Ramirez family has released it. Note: This recipe requires advance preparation.


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