our taste: RECIPE
Embrace a reason to indulge in Mexican cuisine
Chipotle Beef with Fresh Tomato Salsa
Makes 8 to 10 servings
Ingredients:
1
onion, thinly sliced
2
to 21/2-lb. beef brisket,
well trimmed
1
chipotle pepper in adobo
sauce, chopped (see tip below)
1
tablespoon dry minced
(granulated) garlic
1/2
teaspoon ground cumin
1/2
teaspoon salt
1/2
cup tomato juice
1/4
cup minced fresh cilantro
Tomato salsa (see below)
Flour tortillas, warmed
Instructions:
Arrange onion slices in bottom
of one slow cooker stoneware,
overlapping as necessary. Cut
brisket in half and place on top
of onions. Sprinkle with chipotle
pepper, garlic, cumin, and salt.
Pour tomato juice over top.
Cover and cook on low for 9 to 11
hours or on high for 4-1/2 to 5-1/2
hours, until beef is very tender.
Using a slotted spoon, transfer
beef and onions to a tray. Pour
liquid into a deep bowl. Using
two forks, shred beef. Return beef
and onions to the stoneware. Skim
fat from liquid and pour over beef
mixture. Sprinkle with cilantro.
Turn to warm for serving.
To serve, spoon beef mixture and
salsa into center of each warm tor-
tilla, then fold tortilla over filling.
Tip: Chipotle peppers are smoked
jalapeño peppers and are often
found canned in adobo sauce.
Use one for this recipe, then
freeze the rest in an airtight
container for up to 6 months. For
even more convenience, separate
the peppers and place in a single
layer on a tray, topped with a little
adobo sauce; freeze until firm,
then transfer each pepper to a
sealable freezer bag. You can then
104
use just the amount you need for each recipe.
Tomato Salsa
Makes 3 cups
3
2
1
2
ripe tomatoes, seeded and chopped
green onions, sliced
jalapeño pepper, seeded and minced
teaspoons fresh cilantro
Juice of 1 lime
Salt and freshly ground black pepper, to taste
In a bowl, combine tomatoes, green onions, jalapeño, cilantro, and lime juice.
Season to taste with salt and pepper. Serve immediately or cover and refrigerate
for up to one day.
Many Mexican dishes include chipotle peppers. Smoked hot chili peppers, chi-
potle peppers can add spiciness to a meal for fans who can never get enough
kick from their favorite Mexican dishes.