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My review
Salpicon
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aalowrie
"This is a very versatile recipe that can be served warm or chilled. I have used this for many catering jobs and always have requests for the recipe."
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Ingredients
6 h 20 m servings 324 calsOriginal recipe yields 15 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 324 calories; 18.3 g fat; 23.3 g carbohydrates; 18 g protein; 50 mg cholesterol; 653 mg sodium. Full nutrition