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Shredded Beef With Lime and Avocado

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. • 2 lb. flat-cut beef brisket, trimmed • 1 bay leaf • 2 smashed cloves garlic • 1 large sliced onion • 1 tbsp salt • 6 cups of water • Cook on low heat for about 3 hours • 3 finely chopped tomatoes • 1⁄4 cup fresh lime juice • 1⁄4 lb. cubed jack cheese • 1 tbsp salt • 1 tbsp. chopped canned chipotle chiles in adobo • 1⁄4 cup finely chopped cilantro • 4 chopped scallions • Warmed corn tortillas • 1 sliced avocado • Sweet paprika