Chilean salpicón is a cold salad of diced boiled beef (or leftover roast) mixed with cubed boiled potatoes and carrots, shredded lettuce, chopped hard-boiled eggs, and chives, dressed with mayonnaise and chilled for 10 minutes before serving. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people.
It is a classic of Chilean and Latin American cooking, ideal for hot days and for using up meat left over from a barbecue.
How to Make Chilean Salpicón?
Salpicón is simple, tasty, and economical, made with beef or chicken and any seasonal additions you like, such as tomato or corn. The meat and vegetables are cooked, cooled, diced, and mixed with mayonnaise.
Nutritional Information
Each serving of salpicón contains approximately 320 kcal, 12 g of protein, 15 g of total fat, 55 mg of cholesterol, 35 g of carbohydrates, 4 g of fiber, 5 g of sugars, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Salpicón Recipe
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 4 people
Ingredients
- 300 g (10.5 oz) of beef, boiled or leftover roast
- 4 medium potatoes
- 4 tablespoons of mayonnaise
- 2 carrots
- 3 hard-boiled eggs
- 1 medium head of lettuce
- 1 bunch of chives, chopped
- Fine salt
Instructions
- Boil the beef in salted water and dice it into 1 to 2 cm (1/2 to 3/4 in) cubes, or use leftover roast or stew meat. Wash the potatoes and carrots and boil them in their skins for 15 to 20 minutes until cooked. Drain, cool, peel, and dice.
- Separate the lettuce leaves and wash them well under cold running water, then drain thoroughly on paper towels and cut into thin strips.
- In a large bowl, combine the beef, potatoes, carrots, lettuce, chopped hard-boiled eggs, and chives. Season with salt, add the mayonnaise, and toss gently with a wooden spoon. Cover and chill for 10 minutes before serving.
Additional Tips
Drain the lettuce well
Dry the lettuce thoroughly and let the potatoes and carrots cool completely so the salpicón does not turn watery.
Let it rest
A short rest in the refrigerator lets the meat absorb the dressing and chive aroma.
Boil potatoes in their skins
Cooking them unpeeled helps them keep their shape when diced and mixed.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Beef | Shredded chicken | 1:1 | Lighter |
| Mayonnaise | Greek yogurt, lemon, and mustard | 1:1 | Lower in fat |
| Lettuce | Cabbage, finely shredded | 1:1 | Crunchier |
| Chives | Parsley or cilantro | 1:1 | Different herb note |
Frequently Asked Questions (FAQs)
1. Can I make salpicón ahead?
Dice the meat, potatoes, and carrots hours ahead, but add the lettuce and mayonnaise just before serving so the lettuce stays crisp.
2. How do I keep the potatoes from breaking up?
Boil them in their skins and let them cool completely before peeling and dicing.
3. Which beef cut is best if I have no leftovers?
Lean cuts such as posta rosada, posta negra, or asiento dice neatly and hold their shape.
4. How should I wash the lettuce?
Rinse it well and, if you like, soak it in water with white vinegar (2 tablespoons per liter) for a few minutes, then drain well.
What Is Salpicón?
Salpicón is a cold chopped salad of cooked meat and vegetables bound with mayonnaise, a classic Chilean summer lunch and a way to use leftovers.
History of Salpicón
Salpicón has humble Spanish origins, a dish of chopped meat mixed with fresh ingredients to make the most of what was available.
Did You Know?
The salpicón idea has many versions today, with seafood, with fruit, or vegetarian with mushrooms or soy protein.
