Shelly's Recipe

SPICY MEXICAN BEEF SALAD

Category: Salads - Meat

Brisket
3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
1 carrot, quartered
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 tsp salt
1 tsp black peppercorns

Salpicon Dressing
2 tbsp reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tbsp olive oil
4 tbsp fresh lime juice
2 tbsp white vinegar
1 tbsp ketchup
1 tbsp minced onion
1 clove garlic, minced
Salt and pepper

Salpicon Salad
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces Monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
Radish, cut in roses for garnish (optional)

Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, carrots, stock, bay leaves, garlic, chipotles, salt and peppercorns. Bring mixture to a boil over high heat, skimming off any foam. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender. Let cool 30 minutes in cooking liquid.

Reserve 2 tbsp cooking liquid for salad dressing and save remainder, refrigerated, for a Southwestern soup or stew. Pull meat apart into shreds. (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 puree.

To complete salad: In a bowl, mix brisket with about 3/4 of the dressing. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro. Drizzle additional dressing over top, enough to make the mixture moist. Garnish with radish roses if desired. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.