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
1
4-ounce can chili chipotle, drained and chopped (reserve liquid)
¼
cup light olive oil
¼
cup vinegar
½
pound Monterey Jack cheese, cut in ¼-inch cubes
2
large avocados, sliced length-wise
Oven:
325 degrees
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, Remove from
liquid,
cool slightly and shred thoroughly with a fork. In large bowl, combine
shredded
beef, chopped onion, chopped tomato, remaining cilantro, chili chipotle,
and
liquid to taste, 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.
For
spicier flavor, use more chili chipotle or pickled jalapenos or chopped or
fresh
green chili strips.