SALPICON (Mexican shredded beef salad with lime and avocado), for twelve
2 pounds flat cut beef brisket, trimmed
2 cloves garlic, smashed
2 bay leaves
1 large onion, sliced
kosher salt, to taste
¼ pound jack cheese, cubed
¼ cup fresh lime juice
¼ cup finely chopped fresh cilantro
1 tablespoon chopped canned chiles en adobo
4 scallions, chopped
3 medium tomatoes, cored, seeded and finely chopped
¼ cup extra virgin olive oil
freshly ground black pepper to taste
warmed corn tortillas
sweet paprika, to taste
1 avocado, peeled, pitted and sliced
- Bring the beef, garlic, bay leaves, onion, salt and 6 cups of water to a boil in a 6 quart Dutch oven. Reduce heat to low, cover and simmer until the brisket is tender, about 3 hours. Remove pot from heat and let brisket cool, uncovered.
- Transfer brisket to a cutting board, shred with your fingers and roughly chop meat. Transfer to a bowl.
- Mix in the cheese, lime juice, cilantro, chipotles, scallions and tomatoes and olive oil. Season with salt and pepper.
- Serve the salpicon wrapped in tortillas and topped with paprika and avocado slices.
adapted from David Jurado, owner of the El Paso restaurant Casa Jurado, printed in Saveur Magazine