Ensalada de Salpicon de Res-La Fonda on Main

Ensalada de Salpicon de Res-La Fonda on Main

2 lbs.  beef brisket, cut into 2 in. cubes

2 onions, quartered

4 garlic cloves

2 tbsp. oregano

2 tbsp. salt

4 bay leaves

Salad

Head of iceberg lettuce, finely shredded

3 tomatoes, small dice

2 serrano chilies, small dice

5 radishes cut into thin slices

2 large avocados cut into slices as garnish

1 cup grated queso fresco as garnish

Dressing (makes 2 cups)

1/2 cup olive oil

1 cup apple cider vinegar

1 cup cilantro leaves, divided

juice of 2 limes

salt to taste

For Brisket: Place meat, onions, garlic and spices in pot and cover with water.  Bring to a boil.  Reduce heat and simmer for 1 hour or until fork tender.  Remove and drain.  Shred beef and set aside to cool.

For Dressing: Combine all ingredients in a food processor or blender, pulsing. 

For Salad:  Toss all ingredients expect avocado and cheese.  Garnish with the avocado slices and grated cheese.  Serve with tortilla chips.