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Christi's Salpicon

Rated as 4 out of 5 Stars

"My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!"
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Ingredients

13 h 10 m servings 480 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.
  3. Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
  4. Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.
  5. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 480 calories; 37.2 g fat; 5.6 g carbohydrates; 29.8 g protein; 123 mg cholesterol; 571 mg sodium. Full nutrition

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Reviews

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This turned out pretty good. I recommend using the mexican seasoned tomatoes. Overall good recipe and super simple to make.