Salpicon (Spicy Mexican Beef Salad)

Recipe by PanNan
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READY IN: 4hrs 40mins
SERVES: 10

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, 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 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern 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 purée.
  • 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.
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