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2 lbs. flat-cut beef brisket, trimmed
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.
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1st Keep
 dani00
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dbutler1321
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