2 lb. flat-cut beef brisket, trimmed

2 cloves garlic, smashed

2 bay leaves

1 large onion, sliced

14 lb. jack cheese, cubed

14 cup fresh lime juice

14 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.


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