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.
This can also be served chilled. Cut Monterey Jack cheese into 1/4-inch cubes to serve. To serve chilled as a salad: let marinate in refrigerator for at least 4 hours, taste and add additional salt and pepper as desired, toss with cheese cubes. Serve in a decorative bowl and garnish with remaining cilantro. Serve with warm corn tortillas.
For a milder version of this recipe, remove about half of the chopped peppers from the food processor bowl – after adding oil and vinegar, then add back chopped peppers, a teaspoon at a time, to desired level of spiciness.
I reserve the liquid left in the pot after cooking the brisket. Chill and remove fat and use in place of the water in the Spanish Rice II recipe on Allrecipes.com.
The nutrition data for this recipe includes the full amount of remaining liquid in pot. The actual amount consumed will vary.