Salpicón... Whether you’re feeding the family or a large crowd, this spare but flavorful dish is sure to please.

2 lbs pot roast or brisket, trimmed
2 garlic cloves
1 sliced white onion
2 bay leaves
4 oz shredded jack cheese
1/4 cup of juice from a fresh lime
1/4 cup of chopped cilantro
4 scallions, chopped
1 chopped tomato     
1 avocado, pitted and sliced
Kosher salt and fresh ground pepper
La Fundidora Salsa Fuego

Place beef in oven safe pan.  Cover with 6 cups water.  Add garlic, bay leaves, onions and salt. Cook beef on low heat (250-300 degrees) until cooked through and tender. Allow beef to cool. Shred with fork and then roughly chop the meat.  Place in a bowl and mix with cheese, lime juice, cilantro, La Fundidora Salsa Fuego, tomatoes and scallions. Serve the mixture in warmed corn tortillas, and top with avocado slices, crema and paprika.  

Lorena Meschoulam