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 Juarez.
- 2 lb. flat-cut beef brisket, trimmed
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 large onion, sliced
- 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
- Warmed corn tortillas, for serving
- 1 avocado, pitted and sliced
- Sweet paprika, to taste
- Kosher salt and freshly ground black pepper, to taste
- 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.
- 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.