Salpicon
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 coo...
Ingredients
- 2onions, 1 halved, 1 chopped
- 1large carrot, quartered
- 1stalk celery, quartered
- 2clovegarlic
- 1cupchopped fresh cilantro
- 112−ounce can whole tomatoes
- 1large tomato, chopped
- 14−ounce can chile chipotle, drained and chopped (reserve liq
Directions
- 1
Oven: 325 degrees Place brisket in heavy pot and cover with water
- 2
Add halved onion, carrot, celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper
- 3
Cover and cook in oven approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork
- 4
In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chile chipotle, and liquid to taste, oil, vinegar,
- 5
Let cool in refrigerator at least 4 hours
- 6
Before serving, toss with cheese and turn into a decorative bowl
- 7
Garnish with sliced avocado
- 8
Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad