Salpicon
12 servings
3 pounds brisket
2 onions, 1 halved and 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 to 4 cloves garlic
1 cup chopped cilantro
1 (12-ounce) can chopped tomatoes
Salt and pepper, to taste
1 large tomato, chopped
2 (4-ounce) cans chopped green chiles
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 lengthwise
Mango slices
Preheat oven to 325 degrees. Cover brisket with water in a heavy pot. 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 with fork. In large bowl, combine beef, chopped onion, chopped tomato, remaining cilantro, green chiles, oil, vinegar, salt and pepper. Let cool in refrigerator at least 6 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado and mango and more cilantro. Serve with warm corn or flour tortillas, pinto beans, guacamole and green salad. For spicier flavor, add chile chipotle or pickled jalapenos. This is actually a cold meat salad that makes a great entree.
