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Chipotle Brisket Salad

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by Maribel Rivero

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Chef Maribel's brisket salad is inspired from Mexico's use of cooked and then chilled chicken, fish, or beef mixed with cold vegetables known as salpicon. The beef is braised with a chipotle adobo with aromatics like garlic and onions to create a flavorful and juicy result. Once shredded the beef is mixed with lime juice to be mixed with fresh vegetables such as romaine lettuce, green cabbage, carrots, radishes, pickled red onions, and charred corn on the cob. This mix of cold ingredients is recommended to be mixed with Chef Maribel's favorite dressing. ¡Buen provecho!

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Nutritional facts

Protein

50g

Carbs

36g

Calories

760

Fat

47g

Ingredients

Cherry TomatoBay LeafCorn TortillaOreganoCarrotsRed OnionBeef BrisketRomaine LettuceCornCilantroGarlicHoneyOreganoSugarOnionKosher SaltQueso FrescoCabbageBlack PepperGrapeseed OilApple Cider VinegarChipotle in AdoboLime JuiceThymeLemon JuiceOrange JuiceRadishCanola OilItalian ParsleyChampagne Vinegar

Reviews

4.0

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Based on 273 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

The brisket stuck together in a weird way. But it tasted good.

Christie Schnabel · 02/07/25

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About Maribel Rivero

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Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.

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