准备

煮牛ket

• Put the brisket ingredients in a 6-quart Dutch oven and cover with 10 cups of water. Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover. Simmer until the meat is falling-apart tender,about 4 hours. Add hot water as needed during cooking to keep the meat submerged.
• 将牛ket转移到切菜板上，静置直至足够冷却到达。保留烹饪液体。刮去，从牛ket中丢弃任何脂肪。用手指或两个叉子，将肉逗弄成碎。将碎片切成1英寸的碎片。将肉转移到一个中等搅拌碗中，并用1/2杯预留的肉汤润湿。保存剩余的肉汤以供另一种用途（例如Chelada鸡尾酒。）

Make the dressing

• In a blender, pulse the olive oil, lime juice, vinegar, garlic, 2 tsp. salt, and 1/2 tsp. pepper until mixed. Drain the canned chipotles, pouring all of the adobo sauce into the blender. Add chipotles to taste and purée the dressing. (One chipotle will give the dressing a little heat, two or three will produce a medium-hot dressing, four or more will make a fiery dressing.) Chop any remaining chipotles and serve them on the side, if you like.
• 将足够的敷料添加到切碎的牛肉中，以使其湿润。盖住碗，将其放在冰箱中，将其冷却一个小时左右。

服务

• 放松后，敷料将在碗的底部集合。折腾重新分配。将肉转移到碗中或盘子上，然后再调味些毛毛雨。像习惯一样，在室温下或与新鲜的玉米饼一起食用寒冷，让客人用自己选择的浇头组装自己的炸玉米饼。（您不需要所有的调味料 - 剩下的侧面。）

Make Ahead Tips

You can make the beef brisket filling and the sauce up to five days ahead and refrigerate in airtight containers.

Serve withJícama Slaw with Carrots and Red Peppers.

Beefy Chelada Cocktails