Shredded Beef With Lime And Avocado

• 2 lbs. flat-cut beef brisket, trimmed
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 large onion, sliced
• Kosher salt, to taste
• 1/2 T Peppercorns
• 1/4 lb. jack cheese, cubed (Optional)
• 1/4 cup fresh lime juice
• 1/4 cup finely chopped cilantro
• 1 T. chopped canned chipotle
• chiles en adobo
• 4 scallions, chopped
• 3 medium tomatoes, cored, seeded,
• and finely chopped
• Freshly ground black pepper, to taste
• Warmed corn tortillas
• Sweet paprika, to taste
• 1 avocado, pitted and sliced

1. 1. Bring the beef, garlic, bay leaves, onions, peppercorns, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours.
2. 2. Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper. Serve the salpicon wrapped in tortillas and topped with paprika and avocado slices.

flatcut beef brisket, garlic, bay leaves, onion, kosher salt, t, jack cheese, lime juice, cilantro, chipotle, scallions, tomatoes, freshly ground black pepper, corn tortillas, sweet paprika, avocado

Taken from www.epicurious.com/recipes/member/views/shredded-beef-with-lime-and-avocado-50074801 (may not work)