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SALPICON First day:
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Trim the brisket, cook it whole with a whole onion sliced, about 5 pieces of fresh garlic sliced, and a bay leaf. I cook it at 400 degrees for about 3 hours.
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While the brisket is cooking, freshly squeeze about 6-8 large Limes. They must be limes, not lemons, nor lime/lemon juice, fresh Limes!!
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Once the brisket is cooked, let it cool.... then put on a pair of gloves and hand shred the brisket. Shredding it will make it look long and stringy, once the brisket is shredded, I take bundles of it and place it on the chopping block to size the length down so that guest
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will be able to eat it with tostadas, but not too short as the look of shredded brisket is much more appealing than brisket chopped.
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Next, marinade the brisket in a little bit of Olive Oil (I use 1-2 tablespoons) and all the lime juice. This marinaded brisket needs to go into the refrigerator overnight.
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DAY TWO:
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Chop up some long green onions, using mostly the stems chopped in little circles.
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Chop up some tomatoes into little diced sized pieces.
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Chop up some cilantro, (trash the stems, but don't worry if some get in)
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Chop up some jalapeno (Caution: If your audience is not into hot, then you could separate some of the brisket for those that don't like the kick or slice the jalapeno so that it can easily be pulled out. ) I added a little jalapeno but not too much to make it very hot and put some jalapeno on the side.
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Garnish with cilantro and slices of Avocado.
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Serve cold with tostadas.
