Recipe ingredients
- 3 pounds brisket
- 2 onions, halved, 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
- 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 length-wise
Recipe method
- Heat the oven to 325 degrees F. 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 cook in oven 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.
Other mexican recipes:
Salpicon recipe
|
