This is a very versatile recipe that can be served warm or chilled. I have used this for many catering jobs and always have requests for the recipe.
Provided by aalowrie
Categories World Cuisine Recipes Latin American Mexican
Time 6h20m
Yield 15
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
- Bake in the preheated oven until brisket is very tender, about 6 hours.
- Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
- Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
- Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.
Nutrition Facts : Calories 324 calories, Carbohydrate 23.3 g, Cholesterol 49.9 mg, Fat 18.3 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 6.7 g, Sodium 652.8 mg, Sugar 7.7 g
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Stephen Hurley
[email protected]I would not recommend this salpicon recipe to anyone.
drit0
[email protected]This salpicon was a complete disaster. I followed the recipe exactly, but it turned out inedible.
Malik Imaran
[email protected]I wasn't a fan of this salpicon. I found the flavors to be a bit bland.
Zeeshan Balouch
[email protected]I thought this salpicon was just okay. It wasn't bad, but it wasn't anything special either.
Afzal Raza
[email protected]This salpicon is a little bit spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less chili pepper next time.
Faheem Asghar
[email protected]I'm not a huge fan of seafood, but I really enjoyed this salpicon. The flavors are really well-balanced.
Nahwera Rosette2
[email protected]This salpicon is a great way to use up leftover shrimp and crab. It's also a really healthy dish.
Mskv Help
[email protected]I love the way the shrimp and crab pair together in this salpicon. It's a really unique and delicious dish.
Sudip Thakuri
[email protected]This salpicon is so easy to make and it's always a crowd-pleaser. I highly recommend it.
liqhame leque
[email protected]I made this salpicon for a party and it was a huge success. Everyone loved it!
Usman Cricket
[email protected]I love the fresh, vibrant flavors in this salpicon. It's the perfect summer dish.
Abel Kruz
[email protected]This was my first time making salpicon and it turned out great! The recipe was easy to follow and the results were delicious.
Sulaiman Islam
[email protected]I've made this salpicon recipe several times now and it's always a hit. My friends and family love it. It's the perfect appetizer or light lunch.
Alex Wilson
[email protected]This salpicon recipe is a keeper! It's so easy to make and the flavors are incredible. I loved the combination of the shrimp, crab, and vegetables. I also appreciated that the recipe didn't require a lot of expensive ingredients.