SALPICON (Mexican shredded beef salad with lime and avocado)

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

  1. 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.
  2. Transfer brisket to a cutting board, shred with your fingers and roughly chop meat. Transfer to a bowl.
  3. Mix in the cheese, lime juice, cilantro, chipotles, scallions and tomatoes and olive oil. Season with salt and pepper.
  4. 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

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