This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
3 pounds beef brisket
2 cloves garlic, minced
Salt to taste
1 cup diced white cheddar cheese
1/2 cup chopped cilantro
1/2 cup diced, seeded tomatoes
1/2 cup vegetable oil
1/2 cup wine vinegar
4 chipotle chiles in adobo, minced
Diced avocado for garnish
In a large pot, bring the brisket to a boil in water to cover, with the garlic and salt. Reduce the heat and simmer for about 1 and ½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth and then shred finely by hand. Reserve the broth to make a stew or soup.
Toss the shredded brisket with the remaining ingredients (except the avocado). Chill the mixture and allow it to marinate for a couple of hours or preferably overnight.
Line a platter with lettuce leaves, place the salpicón on the leaves, and garnish with the avocado. Serve with hot, buttered flour tortillas.