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.