Salpicon Recipe
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 (3 pound) beef brisket, trimmed
- 2 (12 ounce) cans tomato paste
- water to cover
- 1 onion, halved
- 1 large carrot, quartered
- 1 stalk celery, quartered
- 1 cup chopped fresh cilantro, divided
- 2 cloves garlic, chopped
- 4 ounces chipotle peppers in adobo sauce
- 1/3 cup apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 1 onion, minced
- 1 large tomato, chopped
- salt and ground black pepper to taste
- 1 (12 ounce) package warm corn tortillas, or as needed
- 1/2 pound Monterey Jack cheese, shredded
- 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.
