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1
Lay the brisket, fat side up in a large dutch oven.
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2
Scatter the onion over it.
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3
Pour in broth and add cold water to cover the meat by 3 inches.
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4
Set over medium heat and bring to a boil.
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5
Cover, lower the heat and simmer, adding additional boiling water as necessary.
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6
Total cooking time is approx.
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7
4 hours.
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8
(turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
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9
Pour off and strain broth, reserving 1 1/2 cups.
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10
Trim fat from brisket and throw away.
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11
Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
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12
In a bowl, combine the beef and broth, let stand covered at room temperature.
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13
Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
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14
Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
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15
In a large bowl toss together beef, diced cheese, and chipotle mixture.
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16
Add red onion, cilantro, chile strips, and toss.
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17
Line a large serving platter with the outer leaves of romaine lettuce.
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18
Pile the meat onto the lettuce.
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19
Garnish around the meat with the tomato wedges and avocado.
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20
Scatter the radish slices all over.
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21
Serve with warm tortillas.
