3 pounds fully cooked brisket, shredded
1/3 cup beef stock
Aluminum foil
1 large onion, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
Salt and pepper to taste
3 tomatoes, seeded and chopped
1 large onion, thinly sliced
3 jalapeños, chopped or minced
3 avocados, chopped
10 ounces cotija cheese, crumbled (optional)
1 head iceburg lettuce
Instructions: Heat oven to 200 degrees. On a sheet of foil, add the brisket and beef stock and wrap the meat like a tent, allowing some air to exit the top. Cook for 20-30 minutes and remove from oven and allow to cool. Remove from foil and shred. The beef will come apart in a larger shred than shredded pork.
In a large bowl, add the chopped onion olive oil, vinegar, oregano, salt and pepper and whisk together. Add the tomatoes, sliced onion and jalapeños and toss together. Set a side for a few minutes to let the vegetables marinate.
Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Add the crumbled cotija cheese.
Chop the head of iceburg lettuce and place on a large serving platter. Top with the beef and vegetables and serve chilled or at room temperature with warm tortillas or tostadas.
Makes 6 servings
Adapted from justapinch.com
August 10, 2020 at 07:00PM
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Recipe: Brisket Salpicón (Shredded Brisket Salad) - San Antonio Express-News
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salad
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