Mexican Shredded Beef

Mila's Adult Sloppy Joe

2 lbs. flat-cut beef brisket, trimmed

2 cloves garlic, smashed

2 bay leaves

1 large red onion or yellow onion, sliced

Kosher salt, to taste

¼ lb. jack cheese, cubed

¼ cup fresh lime juice

¼ cup finely chopped cilantro

1 tbsp. chopped canned chipotle chiles en adobo

4 scallions, chopped

3 medium roma tomatoes or slicing tomatoes, cored, seeded, and finely chopped

Freshly ground black pepper, to taste

Warmed corn tortillas

Sweet paprika, to taste

1 avocado, pitted and sliced

Bring the beef, garlic, bay leaves, onions, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours. Alternately, put everything into your crock pot, set on high, for four hours.

Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper. Serve the salpicón wrapped in tortillas and topped with paprika and avocado slices.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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