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LOCATION: Recipes >> Mexican >> Salpicon 02

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Salpicon

3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12-ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4-ounce can chile chipotle, drained and chopped (reserve liquid)
1/4 cup light olive oil
1/4 cup vinegar
1/2 pound Monterey Jack cheese, cut in 1/4-inch cubes
2 large avocados, sliced lengthwise

Place brisket in heavy pot and cover with water. Add halved onion,
carrot, celery, garlic, 1/2 cup chopped cilantro, canned tomatoes,
salt and pepper. Cover and bake at 325F approximately 4 hours
until very tender, Remove from liquid, cool slightly and shred
thoroughly with a fork. 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. Before serving, toss with cheese
and turn into a decorative bowl. Garnish with sliced avocado.

Serve with warm corn or flour tortillas, pinto beans and guacamole
or tossed green salad. For spicier flavor, use more chile chipotle
or pickled jalapenos or chopped or fresh green chile strips. Makes
15 servings.

Variations:

Gringo Salpicon Variation : Use 1/2 chopped chile chipotle or
pickled jalapeno and one 4-ounce can chopped green chiles.

Muy Gringo Salpicon Variation: Omit chile chipotle. Use two 4-ounce
cans chopped green chiles.

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