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 chile 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
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, chile 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 chile chipotle or pickled jalapenos or chopped or fresh green chile strips.
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