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Salpicon
3
pounds brisket
2
1
1
2
1
1
onions, 1 halved, 1 chopped
large carrot, quartered
stalk celery, quartered
cloves garlic
cup chopped fresh cilantro
12−ounce can whole tomatoes
Salt and pepper to taste
1
large tomato, chopped
1
4−ounce can chile chipotle, drained and chopped (reserve liquid)
cup light olive oil
cup vinegar
pound Monterey Jack cheese, cut in ¼−inch cubes
large avocados, sliced length−wise
¼
¼
½
2
Oven: 325 degrees
Place brisket in heavy pot and cover with water. Add halved onion, carrot,
celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper.
Cover and cook in oven approximately 4 hours until very tender, Remove from
liquid, cool slightly and shred thoroughly with a fork. In large bowl,
combine shredded beef, chopped onion, chopped tomato, remaining cilantro,
chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let
cool in refrigerator at least 4 hours. Before serving, toss with cheese and
turn into a decorative bowl. Garnish with sliced avocado. Serve with warm
corn or flour tortillas, pinto beans and guacamole or tossed green salad.
For spicier flavor, use more chile chipotle or pickled jalapenos or chopped
or fresh green chile strips.
Salpicon
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