Salpicon
A Mexican recipe for Salpicon.
MexicanBeefIntermediate240 minBy Northstar
Ingredients
Servings
4
- 3 pounds brisket
- 2 onions, 1 halved, 1 chopped
- 1 large carrot, quartered
- 1 stalk celery, quartered
- 2 cloves garlic
- 1 cup chopped fresh cilantro
- 1 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)
- ¼ cup light olive oil
- ¼ cup vinegar
- ½ pound Monterey Jack cheese, cut in ¼−inch cubes
- 2 large avocados, sliced length−wise
Instructions
- 1
Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper.
- 2
Cover and cook in oven approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork.
- 3
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.
- 4
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.
Tags
saladmexicanmexican-cooking