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Salpicon (Shredded-Beef Salad with Chipotle Dressing) Recipe

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This recipe for Salpicon (Shredded-Beef Salad with Chipotle Dressing), by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kachmers


SOLPICON (Shredded Beef Salad with Chipotle Dressing)

From The El Paso Chile Company’s Texas Border Cookbook by W. Park Kerr and Norma Kerr (William Morrow, 1992)

1 5-lb. Top-cut beef brisket, trimmed
2 large yellow onions, peeled and sliced
4 cups beef stock
4 fresh poblano chiles
1 7-oz. can chipotle chiles en adobo
2/3 cup extra-virgin olive oil
1/2 cup fresh lime juice
1/3 cup white wine vinegar
2 cloves garlic, peeled and minced
1/2 lb. monterey jack, cubed
1 medium red onion, peeled and diced
3/4 cup finely chopped fresh cilantro
1 head romaine lettuce, leaves separated
3 ripe medium tomatoes, cut into wedges
2 avocados, peeled, pitted, and cut into wedges
5 radishes, trimmed and thinly sliced


1. Put brisket into a large pot and scatter yellow onions on top. Add stock and enough cold water to cover by 3”. Bring to a boil, then cover pot and simmer over low heat until meat is fork tender, about 4 hours, turning brisket midway through cooking time.

2. Remove pot from heat, uncover, and let brisket rest until cool enough to handle, about 25 minutes. Transfer brisket to a cutting board and shred with 2 forks or your fingers. Set meat aside.

3. Char poblanos under a broiler, turning to blacken all over, then put into a paper bag, close, and steam chiles for 15 minutes. Rub skin off and remove stems. Slice chiles open, scrape out veins and seeds, and cut into strips

4. Drain chipotles, reserving adobo sauce. Seed and chop chipotles and put into a large bowl. Stir in oil, lime juice, vinegar, garlic, and salt to taste. If sauce is not spicy enough, add reserved adobo sauce. Stir in beef, poblanos, cheese, red onions, and cilantro.

5.To serve, arrange salpicon on a bed of the lettuce leaves in a deep dish and garnish with tomatoes, avocados, and radishes.

Personal Notes:
Personal Notes:
This dish was always served at the infamous, long-running Mexican Party, hosted by the O'Briens, Wartas, Vermeyens and Kachmers. It's a lot of effort but the payoff is big. Don't forget the Margaritas!




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