Ingredients
-
-
3 1/2 - 4
-
1
-
8
-
2
-
3
-
2
-
2
-
1
-
-
2
-
1/3
-
6
-
4
-
2
Directions
Salpicon (Spicy Mexican Beef Salad), This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison This is one of those flexible recipes It serves a lot as a meal, and more as an appetizer You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile You can serve it warm, or cold It’s a great party recipe because you can partially prepare a few days before the event You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer I’ve listed the stove top version , kept meat and salad separate, so storing was easier tasted fabulous , UPDATED 1-08: Made this using pork shoulder and it was very moist and loved by everyone We made pork burritos and the leftover pork was made into stew Also, I just used water instead of 8 cups of beef stock Original comments: Loved this recipe–very spicy and restaurant quality! Word of advice for the salad – if you use shredded cheese instead of small cubes, make sure it doesn’t have any powdered cellulose to prevent caking My salad was slightly powdery tasting but still yummy – no fault of the recipe! I also used the crockpot method
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Steps
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1
Done
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Prepare Brisket: in a Dutch Oven or a Small Stockpot, Combine Meat With Onion, Stock, Bay Leaves, Garlic, Chipotles, Salt and Peppercorns. |
|
2
Done
|
Bring Mixture to a Boil Over High Heat, Skimming Off Any Foam. |
|
3
Done
|
Reduce Heat to Low, Cover and Simmer 3 1/2 to 4 Hours or Until the Meat Is Falling-Apart Tender. |
|
4
Done
|
Let Cool 30 Minutes in Cooking Liquid. |
|
5
Done
|
Reserve 2 Tablespoons Cooking Liquid For Salad Dressing and Save Remainder, Refrigerated, For a Southweswtern Soup or Stew. |
|
6
Done
|
Pull Meat Apart Into Shreds. |
|
7
Done
|
(the Dish Can Be Made Ahead to This Point and Refrigerated 1 or 2 Days. Before Proceeding, Warm Foil-Wrapped Meat in Oven.) to Make Dressing: in a Blender or Food Processor, Combine Reserved Brisket Liquid, Chipotles, Olive Oil, Lime Juice, Vinegar, Ketchup, Onion, Garlic, Salt and Pepper and Pure. |
|
8
Done
|
to Complete Salad: in a Bowl, Mix Brisket With About 3/4 of the Dressing. |
|
9
Done
|
Transfer Brisket to a Serving Platter or Bowl and Toss It Lightly With Tomatoes, Avocados, Onion, Cheese and Cilantro. |
|
10
Done
|
Drizzle Additional Dressing Over Top, Enough to Make the Mixture Moist. |
|
11
Done
|
Garnish With Radish Roses If Desired. |
|
12
Done
|
Serve Warm With Fresh Hot Tortillas, or Chilled With Tortilla Chips For Dipping. |
