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Shredded Beef with Lime and Avocado


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Rate this recipe 4.2/5 (11 Votes)


  • 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


Adapted from


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.

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