this.props.promoText
Chipotle Brisket Salad
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!
Nutritional facts
Protein
50g
Carbs
36g
Calories
760
Fat
47g
Ingredients
Cherry Tomato, Bay Leaf, Corn Tortilla, Oregano, Carrots, Red Onion, Beef Brisket, Romaine Lettuce, Corn, Cilantro, Garlic, Honey, Oregano, Sugar, Onion, Kosher Salt, Queso Fresco, Cabbage, Black Pepper, Grapeseed Oil, Apple Cider Vinegar, Chipotle in Adobo, Lime Juice, Thyme, Lemon Juice, Orange Juice, Radish, Canola Oil, Italian Parsley, Champagne Vinegar
Reviews
4.0
Based on 248 reviews
Angelica Jones · 12/17/24
More Maribel Rivero’s delicious meals
About Maribel Rivero
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.
You can find Maribel Rivero’s meals in...