Ingredients Jump to Instructions ↓


  2. 1 bunch scallions , white and light green parts, thinly sliced on the diagonal

  3. 1/2 teaspoon freshly ground black pepper

  4. 6 radishes, trimmed and thinly sliced

  5. 1 red bell pepper , cored, seeded and julienned

  6. 1 green bell pepper, cored, seeded and julienned

  7. 1/4 head white cabbage, finely shredded

  8. 1/2 cup olive oil

  9. 1/2 cup chipotle vinegar or red wine

  10. 1 teaspoon sugar

  11. 1 teaspoon salt

  12. 2 garlic cloves , minced or pureed

  13. 1 to 3 pickled chipotles, or chipotles canned in adobo, stemmed, seeded

  14. 6 lettuce leaves

  15. 1 pound beef brisket, cooked and thinly sliced against the grain

  16. 1 avocado, peeled, seeded and thinly sliced, for garnish


  18. 6 dried chipotle or morita chiles, stemmed, seeded if desired

  19. 2 cups red wine vinegar

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the scallions, radishes , red and green bell peppers and cabbage. Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile (s). Toss well to combine and coat the vegetables. Line 6 serving plates with the lettuce leaves . Fan the brisket slices over the lettuce. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket. Garnish with the avocado slices and serve with crusty bread.

  2. In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.


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