My husband and I loved this! This was my first experience cooking with chipotle en adobo, but it won't be the last. We are fighting over the leftovers....just delicious.
Shredded Beef with Lime and Avocado
This tender shredded-brisket salad is based on one made by David Jurado, the owner of the El Paso restaurant Casa Jurado. The dish is emblematic of the spare but flavorful cooking favored in El Paso and the neighboring Mexican city of Juárez.
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Photo: André Baranowski
2 cloves garlic, smashed
2 bay leaves
1 large onion, sliced
Kosher salt, to taste
1⁄4 lb. jack cheese, cubed
1⁄4 cup fresh lime juice
1⁄4 cup finely chopped cilantro
1 tbsp. chopped canned chipotle
chiles en adobo
4 scallions, chopped
3 medium tomatoes, cored, seeded,
and finely chopped
Freshly ground black pepper, to taste
Warmed corn tortillas
Sweet paprika, to taste
1 avocado, pitted and sliced
1. Bring the beef, garlic, bay leaves, onions, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours.
2. Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper. Serve the salpicón wrapped in tortillas and topped with paprika and avocado slices.
SERVES 12
Ratings & Reviews (3)
This looks like such a perfect dish after all the stews and roasts we've been eating. Will try next week!
I made these for my birthday fiesta and everyone really enjoyed them. the meat had a nice flavor and paired nicely with the lime. I will definately make them again.
Shredded Beef with Lime and Avocado
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