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Instant Pot

Mexican Shredded Brisket Salad

4 Servings

2 hours 10 minutes 30 minutes, plus cooling

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This classic Mexican dish—known as salpicón de res—combines a shredded beef salad with a tangy lime dressing. Beef brisket, normally a slow-cooking cut, becomes fork-tender in a fraction of the time when pressure-cooked. To be efficient, while the beef cooks, prepare the other ingredients, except for the avocado (which will discolor), and keep them chilled until ready to use. For an appealing crunch and toasty corn flavor, serve on tostadas (corn tortillas that are fried flat).

4

Servings

Tip

Don't allow the brisket to cool completely in the pot. Shredding and dressing the beef while still warm helps it more readily absorb the dressing. Also, don't discard the remaining cooking liquid. It's rich and meaty and, once strained, can be used in place of beef broth or stock in soups and stews.

2 hours 10 minutes

30 minutes, plus cooling

Ingredients

Directions

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Reviews
Charles r.

How much lime juice?

Janelle C.

Hi Charles,

Thanks for flagging this. It's 1/2 cup.

Best,
The Milk Street Team

Colette P.

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Tricia S.

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