The cookie settings on this website are adjusted to allow all cookies so that you have the very best experience. If you continue without changing your cookie settings, we'll assume that you are happy to receive all cookies on our website. However, if you would like to, you can change your settings at any time using the Change cookie settings link in the Special menu. 



  • 3 pounds brisket
  • 2 onions, 1 halved, 1 chopped
  • 1 large carrot, quartered
  • 1 stalk celery, quartered
  • 2 cloves garlic
  • 1 cup chopped fresh coriander
  • 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)
  • 1/4 cup light olive oil 
  • 1/4 cup vinegar 
  • 1/2 pound Monterey Jack cheese, cut in 1/2-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, 
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

Read more: Do it yourself

There are no available products under this category.
Mexican recipes