Ingredients
Beef and Broth
- 2 pounds chuck roast (remove most of the fat)
- ½ medium white or yellow onion
- 2 garlic cloves (peeled)
- 2 to 3 bay leaves
- ¼ teaspoon ground oregano
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 juicy lime (about 2 tablespoons or 1 fluid ounce, juice only)
- 1 tablespoon soy sauce
- 1 large garlic clove (crushed or minced very finely)
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon ground pepper
Vegetables
- ½ large onion (yellow, white, or red; thinly sliced and marinated with juice of ½ lime plus salt and pepper)
- 6 cups shredded lettuce (romaine or any firm green lettuce)
- 2 medium tomatoes (diced)
- 1 medium cucumber (diced)
- 2 jalapeños (deseeded and chopped)
- 1 serrano pepper (optional, finely diced for extra spice)
- 1 large carrot (peeled and either cubed or shredded)
- ½ bunch cilantro (rinsed and chopped)
Instructions
- Cook the beef: Place the chuck roast in a large pot with water, the half onion, 2 garlic cloves, oregano, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 1.5 to 2 hours until the beef is fork-tender. Remember to skim off any foam that forms on the surface during cooking to keep the broth clear and clean.
- Shred the beef: Once tender, let the beef cool slightly. Use two forks or your hands to shred the meat finely. Set aside or refrigerate if preparing in advance to ensure it is fully cooled before adding to the salad.
- Make the dressing: In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, lime juice, soy sauce, minced garlic, ground oregano, kosher salt, and ground pepper. Taste and adjust the seasoning as needed to suit your preference.
- Prepare the vegetables: While the beef cools, shred the lettuce, dice the tomatoes and cucumber, thinly slice the onion, and chop the cilantro and jalapeños. If you want a milder onion flavor, soak the sliced onion in lime juice for about 20 minutes before adding to the salad. Also, finely dice the serrano pepper if you like extra heat, and peel and cube or shred the carrot.
- Assemble the salad: In a large bowl, combine the shredded beef with all the prepped vegetables. Pour the dressing over the mixture and toss well to ensure everything is evenly coated and flavorful.
- Serve or store: You can prepare all ingredients ahead of time and assemble the salad just before serving to keep the lettuce crisp. Alternatively, mix all ingredients except the lettuce ahead and add the lettuce right before serving for maximum freshness and crunch.
Notes
- Removing excess fat from the chuck roast before cooking will make the salad less greasy and more enjoyable.
- Marinating the sliced onions in lime juice softens their sharpness and adds a nice tang.
- The recipe is versatile: adjust the level of spice by controlling the amount of jalapeño and serrano pepper.
- This salad can be served as a light main dish or as a side with tortillas or fresh bread.
- For best flavor, use fresh lime juice rather than bottled.
- Refrigerate any leftovers promptly and consume within 2-3 days for freshness and safety.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
