Cinco de Mayo chicken recipes?

Thanks for the reminder!
My neice's husband makes a big dish called Sal Pecan (spelling??).

I son't know the recipe really but it involves shreaded skirt steak cooked with some Maggi sauce, then layers of avocado, various chilis, tomato, lettuce, onions, sour cream, fresh cilantro (probably more stuff) and served on tostadoes with shreaded cheese....(Insert drooling emoticon)

Maybe Beli has an idea what I'm talking about....

I guess this has nothing to do with chicken does it?

Mickey,

He seldom drinks beer but when he does it's Dos Equis :laugh:

Steve

Dan, dugbug sugested this, I think is an excellent and very original idea:

Salpicón (Spicy Mexican Beef Salad)

Ingredients:

Brisket

* 3 1/2-4 lbs fully trimmed beef brisket, section (flat cut) Dan, You could also use any meat that can be easily shredded
* 1 large onion, chopped
* 8 cups beef stock
* 2 bay leaves
* 3 cloves garlic, minced
* 2 canned chipotle chiles
* 2 teaspoons salt
* 1 teaspoon black peppercorns




Salpicón Dressing

* 2 tablespoons reserved beef broth, from boiled brisket
* 1/3 cup chipotle chile in adobo
* 6 tablespoons extra virgin olive oil
* 4 tablespoons fresh lime juice
* 2 tablespoons white vinegar
* 1 tablespoon ketchup
* 1 tablespoon minced onion
* 1 clove garlic, minced
* salt
* fresh coarse ground black pepper


Salpicón Salad

* 4 small roma tomatoes, diced
* 2 ripe avocados, diced
* 1 medium red onion, diced
* 6 ounces monterey jack cheese, in small cubes
* 1/2 cup chopped fresh cilantro
* radish, cut in roses for garnish (optional)


Directions:

Prep Time: 40 mins

Total Time: 4 3/4 hrs

1. Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
2. Bring mixture to a boil over high heat, skimming off any foam.
3. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
4. Let cool 30 minutes in cooking liquid.
5. Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
6. Pull meat apart into shreds.
7. (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
8. To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
9. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
10. Drizzle additional dressing over top, enough to make the mixture moist.
11. Garnish with radish roses if desired.
12. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

HAPPY 5 DE MAYO. ENJOY!!!!!!!!!!!!!!!!!

Hey Steve, don't forget when we do we go by the case :laugh:

Great page TKS Doug

Hell, I saw him drinking a Bud Light in Salado!

Yeah Yeah Yeah Baby thats what I really meant! :woohoo: