Salpicon- YUM!

A friend asked for my Salpicon recipe as I shared some with her the last time I made it. It is such a big hit every time I make it, I figured I'd share it with the blogging world. This recipe really comes from my sister in law Tay who lives in El Paso and has some really great Authentic Mexican recipes.

When I was pregnant with Hadley, we had our yearly El Paso trip and Tay made Salpicon for us the night we got there.It was then and there that I fell in LOVE. We were there for four days and I ate Salpicon the first night and at three other restaurants on a four day trip! It was quite the pregnancy craving while I was there. Frank and I have always loved mexican food and especially authentic mexican. It makes a bunch of food, so invite people over or get ready for a ton of leftovers!

This is a hit with everyone. Enjoy! :)

3 pounds brisket

2 onions, 1 halved, 1 chopped

1 large carrot, quartered

1 stalk celery, quartered

2 cloves garlic

1 cup chopped fresh cilantro

1 12-ounce can whole tomatoes

Salt and pepper to taste

1 large tomato, chopped

2 4-ounce cans chopped green chili's

¼ cup light olive oil

¼ cup vinegar

½ pound Monterey Jack cheese, cut in ¼-inch cubes (I used shredded)

2 large avocados, sliced lengthwise

1 bottle of French dressing (we don't usually use unless we make it a salad)

Oven 325 degrees ( I cook mine on the stove all day....takes longer than 4 hours to get tender enough to shred)

Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender (Or on the stove for most the day), Remove brisket from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, green chili's, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad.

Serves 15

** We use some of the leftovers for breakfast tacos with eggs in the morning. :)