Yeah it is Daylight Savings time! That means I can really get back to working on the blog because it will say light longer! I hate making good food and having ugly photos. It is just not worth it to put all the work into photographing my dinner and then it turn out ugly. SO I am going to the store today and I have a whole slew of new food coming soon! I made this dish long ago but have been too lazy to post it. The recipe was for Beef Salcipon, but after I made it, I like it better as brisket tacos. You can decide which way to go.
Beef Salcipon or Brisket Tacos
3 chipotle peppers in adobe sauce
1 yellow onion, coarsely chopped
2 plum tomatoes, diced
3 clove garlic, coarsly chopped
2 tsp dried oregano
1 bay leaf
2 tsp kosher salt
1 tsp fresh ground black pepper
Salad, or toppings:
1/4 red onion, sliced thin
juice of 1 lime
1 1/2 Tbsp olive oil
1/2 Tbsp honey
1 poblano chili, roasted and cut into stripes
1/4 cup chopped cilantro
4 ounces fresh queso fresco
Place roast in a crock pot. Top with onions, tomatoes, garlic, ancho peppers, bay leaf, oregano, salt and pepper in a pot with enough water to cover.
Roast a poblano in the oven on 400 for 25 minutes.
Chop up toppings: radishes, red onion and avocados. Aren't they pretty together??
Use a fork to crumble the queso fresco.
Make the salad dressing by mixing the lime juice, honey and olive oil. Season with some salt to taste.
Toss salad with radishes and onion.
Remove roast from crock pot and place on a cutting board or shallow bowl.
Use 2 forks to shred the meat.
Discard the bay leaf from the pot and use a slotted spoon to remove all the veggies from the cooking liquid and place in a blender.
Pour 1 cup of the cooking liquid into the solids.
Blend it into a puree.
Place shredded meat into a bowl ad pour in the puree to coat, you may not need all of it.
Season with salt and pepper to taste. I needed more salt than I thought...
Arrange your platter of salad, meat and toppings. Toast some corn tortillas for those who would like brisket tacos. Enjoy!