Salpicon Recipe – Eats Now

Name: Salpicon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 (3 pound) beef brisket, trimmed; 2 (12 ounce) cans tomato paste; water to cover; 1 onion, halved; 1 large carrot, quartered; 1 stalk celery, quartered; 1 cup chopped fresh cilantro, divided; 2 cloves garlic, chopped; 4 ounces chipotle peppers in adobo sauce; 1/3 cup apple cider vinegar; 1/3 cup extra-virgin olive oil; 1 onion, minced; 1 large tomato, chopped; salt and ground black pepper to taste; 1 (12 ounce) package warm corn tortillas, or as needed; 1/2 pound Monterey Jack cheese, shredded

Servings: persons

1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (3 pound) beef brisket, trimmed
2 (12 ounce) cans tomato paste
water to cover
1 onion, halved
1 large carrot, quartered
1 stalk celery, quartered
1 cup chopped fresh cilantro, divided
2 cloves garlic, chopped
4 ounces chipotle peppers in adobo sauce
1/3 cup apple cider vinegar
1/3 cup extra-virgin olive oil
1 onion, minced
1 large tomato, chopped
salt and ground black pepper to taste
1 (12 ounce) package warm corn tortillas, or as needed
1/2 pound Monterey Jack cheese, shredded

1
Preheat oven to 300 degrees F (150 degrees C).
2
Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
3
Bake in the preheated oven until brisket is very tender, about 6 hours.
4
Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
5
Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
6
Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 (3 pound) beef brisket, trimmed, 2 (12 ounce) cans tomato paste, and more.

Yes, Salpicon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salpicon

How did you like this recipe?

Frequently Asked Questions