Hominy & Beef Salpicon

Prep time: 40 mins.
Cook time: 20 mins.
Good for: Main Course
Serves: 8 (4 oz. / 115 g. serving size)


@tony_and_maribel presents a hearty dish where tender beef, Juanita’s Hominy, and fresh veggies combine for a tasty dance ensemble. It’s an irresistible meal best enjoyed on tostadas. ¡Qué delicia!


  • 25 oz. can of Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
  • 1 lb. meat for shredding (can be flank steak, skirt steak, our your preferred)
  • 1 garlic head
  • ½ white onion
  • 1 red onion
  • 2 tomatoes
  • 1 bunch cilantro
  • 4 tbsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1 tbsp. oregano
  • 3 limes
  • Tostadas
  • 1 cup of lettuce
  • 1 avocado
  • Queso cotija
  • Salt (to taste)
  • Black pepper (to taste)


  1. In a medium-size pot, add 5 cups of water, garlic head, half onion, 1 tbsp of salt, and your meat. Boil for 45 minutes or until your meat is fork-tender. Once done, remove and let it cool down.
  2. In the same pot, add a 25-oz. can of Juanita’s Hominy (drain water) and boil for 15-20 minutes or until tender. When cooked, remove from the pot and let it cool down.
  3. Slice your red onion into half-moons, cut your tomatoes into small cubes, chop your cilantro, shred your lettuce, and set aside.
  4. For your vinaigrette, in a bowl add 4 tbsp. of olive oil, 4 tbsp. of apple cider vinegar, lime juice, salt, pepper, and oregano.
  5. Shred your meat and add it to a large bowl along with your Hominy.
  6. Add your red onion, tomatoes, cilantro, and your vinaigrette, and mix well.
  7. On a tostada, add your Salpicon, top it off with lettuce, sprinkle cotija cheese, and add sliced avocado. Enjoy!

Recipe developed by:

Tony and Maribel Ruelas

Hominy delivered or ready for pickup!

Discover more recipes:

Share this:

Follow us:

Buy Juanita's Hominy for pick up or delivery