Brisket salad from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue Milliken

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Bloominanglophile on September 25, 2012

    I made this salad to stretch some leftover Rudy's BBQ brisket. It reminded me of another recipe that is a family favorite (probably due to the chipotles)--Chipotle Chicken Salad Tacos from Rick Bayless' "Mexico, One Plate at a Time". In fact, I made it a few days later in order to use up the chipotles and napa cabbage I used for this recipe.

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