Salpicon

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

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.

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
  • ⅓ cup apple cider vinegar
  • ⅓ cup extra-virgin olive oil
  • 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
  • ½ pound Monterey Jack cheese, shredded

Categories

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