Shredded Beef with Lime and Avocado

By garciamoss

Ingredients

• 2 lbs. flat-cut beef brisket, trimmed
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 large onion, sliced
• Kosher salt, to taste
• 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
• Freshly ground black pepper, to taste
• Warmed corn tortillas
• Sweet paprika, to taste
• 1 avocado, pitted and sliced

Details

Adapted from saveur.com

Preparation

Step 1

1. 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.

2. 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.