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Guatemalan Salpicon (Shredded Beef and Mint Salad)

Course Salad
Cuisine Guatemalan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Author International Cuisine


  • 2 lbs. skirt steak or flap meat
  • 4 cups beef stock or water
  • 1/4 cup of fresh mint
  • 2 limes
  • 3 T orange juice bitter orange or naranja agria
  • 1 large onion
  • 1 jalapeno pepper
  • 4 to matoes
  • salt and pepper to taste


  • Simmer the beef in a frying pan covered with the stock for at least one hour or until tender. Then remove the beef and chill it in the fridge. Reserve the broth for another use
  • Dice the tomatoes finely.
  • Mince the onion very finely. A mezzaluna works great for this
  • Remove the mint leaves from the stalks and chop them finely. Discard the stems.
  • Remove the seeds and finely chop the jalapeno
  • Once the meat has cooled, remove any fat and shred the meat into strips using two forks. Then dice the meat into tiny pieces.
  • Combine the meat and chopped mint, onion, tomato and jalapeno pepper in a large bowl.
  • In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper.
  • Pour the lime juice mixture over the meat mixture and toss lightly with a fork.
  • Chill in the refrigerator for at least one hour and then serve.
  • Garnish with mint, serve with hot tortillas and a radish salad, Enjoy!