Salpicon

Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, 1/2 cup chopped cilantro, canned tomatoes, salt and pepper. Cover and bake at 325F approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad. For spicier flavor, use more chile chipotle or pickled jalapenos or chopped or fresh green chile strips. Makes 15 servings. Variations: Gringo Salpicon Variation : Use 1/2 chopped chile chipotle or pickled jalapeno and one 4-ounce can chopped green chiles. Muy Gringo Salpicon Variation: Omit chile chipotle. Use two 4-ounce cans chopped green chiles.