Salpicon

Beef brisket cooks for 6 hours in a tomato-based broth, is mixed with a chipotle pepper sauce, and served with tortillas and cheese in this recipe for salpicon.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 324 Calories

Ingredients

• water to cover
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 large tomato, chopped
• 1 onion, minced
• 1 teaspoon kosher salt
• 1 large carrot, quartered
• 1 onion, halved
• 1 cup chopped fresh cilantro, divided
• 1 stalk celery, quartered
• 1 (3 pound) beef brisket, trimmed
• 2 (12 ounce) cans tomato paste
• 4 ounces chipotle peppers in adobo sauce
• 1 (12 ounce) package warm corn tortillas, or as needed
• 0.33333334326744 cup extra-virgin olive oil
• 0.33333334326744 cup apple cider vinegar
• 0.5 pound Monterey Jack cheese, shredded

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until brisket is very tender, about 6 hours.

Step 4

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.

Step 5

Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.

Step 6

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.