Ingredients

2 lbs. flat-cut beef brisket, trimmed

3 cloves garlic, smashed

2 bay leaves

1 large onion, sliced

Kosher salt, to taste

1/2 T Peppercorns

1⁄4 lb. jack cheese, cubed (Optional)

1⁄4 cup fresh lime juice

1⁄4 cup finely chopped cilantro

1 T. 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

Preparation

  1. Bring the beef, garlic, bay leaves, onions, peppercorns, 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.