Prep 5 hrs
Cook 0 mins
Yummy! Spicy! Beefy! Feeds a large crowd! This is basically shredded beef in a mexican chile sauce, served on tortillas. Prep time includes cooking time for brisket.
- 1 lb beef brisket
- 2 large onions, peeled and sliced
- 1 quart canned beef broth
- 4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips
- 4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder
- 2⁄3 cup olive oil
- 1⁄2 cup fresh lime juice
- 8 ounces monterey jack cheese, cut into 1/4 inch cubes
- 1⁄2 cup white wine vinegar
- 1 1⁄2 teaspoons salt
- 2 cloves crushed garlic
- 1 cup coarsely chopped red onion
- 3⁄4 cup minced cilantro
- 1 head romaine lettuce, separated
- 3 medium tomatoes, wedged
- 2 ripe avocados, peeld,pitted,and sliced
- 5 radishes, sliced paper thin
- 12 -18 small flour tortillas
- Lay the brisket, fat side up in a large dutch oven.
- Scatter the onion over it.
- Pour in broth and add cold water to cover the meat by 3 inches.
- Set over medium heat and bring to a boil.
- Cover, lower the heat and simmer, adding additional boiling water as necessary.
- Total cooking time is approx.
- 4 hours.
- (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
- Pour off and strain broth, reserving 1 1/2 cups.
- Trim fat from brisket and throw away.
- Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
- In a bowl, combine the beef and broth, let stand covered at room temperature.
- Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
- Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
- In a large bowl toss together beef, diced cheese, and chipotle mixture.
- Add red onion, cilantro, chile strips, and toss.
- Line a large serving platter with the outer leaves of romaine lettuce.
- Pile the meat onto the lettuce.
- Garnish around the meat with the tomato wedges and avocado.
- Scatter the radish slices all over.
- Serve with warm tortillas.
A lot of work, but well worth it for all the praise! A definite hit with the men.