Sunday, February 10, 2008

Salpicon





3 lbs brisket*
2 TBS vegetable oil
Lawry's course ground garlic salt
course ground black pepper
2 cans french onion soup
2 cans beef broth
1 yellow onions, chopped
2 cloves garlic or 2 TBS chopped jarred garlic
2 TBS balsamic vinegar
1 small can chopped green chili
1 red onion, chopped
1 cup chopped fresh cilantro
1 large tomato, chopped (I omit this since we eat with the pico de gallo)
1/2 lbs Monterey jack or low-moisture mozzarella cheese, cut into 1/4" cubes
2 green onions, white and greens thinly sliced
2 large Avocados, cut into 1/2" cubes

pico de gallo recipe Found Here
sour cream
flour or corn tortillas, warmed over the stovetop

*In some parts of the US, brisket is not keep readily on display in the meat department, however you can ask the butcher for it, have them cut it to size and trim off the fat for you.

Place oil in a heavy pot and heat. Salt and pepper all sides of the brisket and sear each side in the oil. When all sides are well browned, carefully add the 4 cans of soup, the yellow onion, and half of the can of green chili. Cook covered over a medium heat for approx 4 hours until meat is tender and falls apart when touched. Remove from heat and place brisket on a plate, reserve the cooking liquid.

Cut the brisket diagonal to the grain of the meat into 3 sections. Using 2 forks, shread the meat. Place shredded meat in a large bowl. Separate the layer of fat from the reserved cooking liquid. Add 1 cup of the cooking liquid and the balsamic vinegar to the meat. Mix well. Add the red onion, remaining green chili, cilantro, tomato if using, the cubed cheese, green onion. Toss well and transfer to a platter.

Add the avocado on top (I serve on the side if I think I will have left overs as the avacado doesn't keep well).

Salpicon is served either cold or at room temperature.

Serve with warm tortillas, sour cream, and pico de gallo.

You can serve this several ways: cut the tortillas in quarters and spoon the Salpicon on to the quartered tortillas. Or fold whole tortillas and eat like a soft taco (as shown in the photo).

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