Salpicon Recipe
Ingredients:
2 pcs of onions (1 pc halved and 1 pc chopped)
1 c of cilantro (fresh); chopped
2 pcs of garlic cloves
1 pc of tomato (large); chopped
3 lbs of brisket
12 oz of canned tomatoes (whole)
1 pc of celery stalk; quartered
Salt & Pepper (to taste)
1 pc of carrot (large); quartered
4 oz of canned chile (chipotle); drained but save the liquid, chopped
1/4 c of light oil (olive oil)
1/4 c of vinegar
1/2 lb of cheese (Monterey Jack); cubed into 1/4-inch
2 pcs of avocados (large); sliced lengthwise
Instructions:
Preheat the oven (325 degrees F). Place the brisket on a pot then cover water on it. Add onion halves, carrot, garlic, celery, half cup of cilantro, salt, pepper, and tomatoes in can; cover then cook inside the oven for 4 hrs till very soft. Take out from its liquid and let it cool for a while; shred it thoroughly using the fork.
Combine the shredded meat, (chopped) onion, tomato, other half cup of cilantro, chipotle, oil, salt, pepper, and vinegar. Place inside the refrigerator for four hrs. Toss them with cubed cheese then transfer on a serving bowl then garnish avocado slices.
Serve it with warmed tortillas, guacamole, and (pinto) beans. Add pickled peppers or jalapenos if preferred.
>> Salpicon Recipe