At a glance
3 pounds beef brisket
In a large pot, bring the brisket to a boil in water to cover, with the garlic and salt. Reduce the heat and simmer for about 1 and ½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth and then shred finely by hand. Reserve the broth to make a stew or soup.
This is the famous shredded meat salad that is one of El Paso's most popular and unique dishes. It crossed the border because of Julio Ramirez. Julio opened his first restaurant in 1944 in Juárez on Avenida 16 de Septiembre and a second location in El Paso in 1985. The recipe for salpicón has been imitated and begged for, and local restaurateurs have paid hundreds of dollars to professional recipe testers to see if they could approximate the recipe. Finally, the Ramirez family has released it. Note: This recipe requires advance preparation.