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.