Salpicon
Recipe information
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Cooking:
20 min.
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Servings per container:
15
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Source:

Ingredients for - Salpicon

1. Kosher salt - 1 teaspoon
2. Ground black pepper - 1 teaspoon
3. Beef brisket, trimmed - 1 (3 pound)
4. Tomato paste - 2 (12 ounce) cans
5. Water to cover - 2 (12 ounce) cans
6. Onion, halved - 1
7. Carrot, quartered - 1 large
8. Celery, quartered - 1 stalk
9. Chopped fresh cilantro, divided - 1 cup
10. Garlic, chopped - 2 cloves
11. Chipotle peppers in adobo sauce - 4 ounces
12. Apple cider vinegar - ⅓ cup
13. Extra-virgin olive oil - ⅓ cup
14. Onion, minced - 1
15. Tomato, chopped - 1 large
16. Salt and ground black pepper to taste - 1 large
17. Warm corn tortillas, or as needed - 1 (12 ounce) package
18. Monterey Jack cheese, shredded - ½ pound

How to cook deliciously - Salpicon

1. Stage

Preheat oven to 300 degrees F (150 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven until brisket is very tender, about 6 hours.

4. Stage

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.

5. Stage

Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.

6. Stage

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.