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Salpicon recipe in the mexican category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12
    MineralsNatrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 3 pounds brisket

    3. 2 onions, halved, chopped

    4. 1 large carrot, quartered

    5. 1 stalk celery, quartered

    6. 2 cloves garlic

    7. 1 cup chopped fresh cilantro

    8. 1 12-ounce can whole tomatoes

    9. Salt and pepper to taste

    10. 1 large tomato, chopped

    11. 1 4-ounce can chile chipotle, drained and chopped

    12. 1/4 cup light olive oil

    13. 1/4 cup vinegar

    14. 1/2 pound Monterey Jack cheese, cut in 1/4-inch cubes

    15. 2 large avocados, sliced length-wise

    Instructions Jump to Ingredients ↑

    1. Heat the oven to 325 degrees F. Place brisket in heavy pot and cover with water.

    2. Add halved onion, carrot, celery, garlic, 1/2 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, salt and pepper. Let cool in refrigerator at least 4 hours.

    5. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado.

    6. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad.

    7. For spicier flavor, use more chile chipotle or pickled jalapenos or chopped or fresh green chile strips.

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