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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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13 h 10 m servings 480
Original recipe yields 8 servings


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  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.


  • Cook's Notes:
  • If using a slow cooker, cook on Low until meat shreds easily, about 8 hours. Make sure it cooks long enough for all the flavors to infuse.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the tomatoes and garlic. The actual amount consumed will vary.
  • 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 5.6 29.8 123 571 Full nutrition

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