UPDATED 1-08: Made this using pork shoulder and it was very moist and loved by everyone. We made pork burritos and the leftover pork was made into stew. Also, I just used water instead of 8 cups of beef stock. Original comments: Loved this recipe--very spicy and restaurant quality! Word of advice for the salad - if you use shredded cheese instead of small cubes, make sure it doesn't have any "powdered cellulose to prevent caking" My salad was slightly powdery tasting but still yummy - no fault of the recipe! I also used the crockpot method.
Pretty killer-- update-- I just ran into an an acquaintance who tried this recipe at a party I threw a few weeks back-- he's a caterer, and he, in turn, is serving this dish at his brother's wedding....just wondering if anyone else thinks the beef stock for simmering the brisket is gratuitous?
Made this for my family who absolutely loved it! Since PanNan's notes said it could be served warm or cold I doubled the Salpicon Dressing recipe, poured it over the shredded meat and simmered it for about 20 more minutes. Then I let everyone top it with their desired toppings from the Salpicon Salad list and also had tortillas on the side so we could roll the meat into a burrito and then top it with whatever they wanted. This recipe is now going to be a regular part of my meal planning, as it is FABULOUS!
I really enjoyed making this recipe!! I did not put in as much of the peppers/sauce as the recipe called for, as I was making it for a group and did not know if they all liked spicy foods or not. I let the peppers simmer in the crockpot with the meat and then strained them out when it was done. Everyone loved the dish and has asked how to make it!
This is so good. The meat is so tender and the salad dressing literaly "kicks". I followed the recipe to a t and wouldn't change a thing. Thanks!