salpicon

Ingredients

• Servings: 15
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 (3 pound) beef brisket, trimmed
• 2 (12 ounce) cans tomato paste
• water to cover
• 1 onion, halved
• 1 large carrot, quartered
• 1 stalk celery, quartered
• 1 cup chopped fresh cilantro, divided
• 2 cloves garlic, chopped
• 4 ounces chipotle peppers in adobo sauce
• 1/3 cup apple vinegar
• 1/3 cup extra-virgin olive oil
• 1 onion, minced
• 1 large tomato, chopped
• salt and ground black pepper to taste
• 1 (12 ounce) package warm corn tortillas, or as needed
• 1/2 pound monterey jack cheese, shredded

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• preheat oven to 300 degrees f (150 degrees c).
• sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. spread tomato paste over entire brisket. place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. bring liquid to a boil. cover pot with a lid or aluminum foil and transfer to oven.
• bake in the preheated oven until brisket is very tender, about 6 hours.
• blend chipotle peppers in adobo sauce in a a food processor until finely chopped. add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
• remove brisket from liquid and cool slightly. slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
• combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. serve meat mixture with corn tortillas and top meat with monterey jack cheese.