Shredded Beef with Lime and Avocado

This recipe comes from Saveur, a site I often use as a reference. 

Its a nice variation of a soft taco.  The recipe calls for beef brisket but you could use grilled flank steak or another steak.  If you are using grilled steak, let the steak marinade in the juice of 1 lime with a bit of salt for ~30 min prior to grilling.  For flank steak, grill to medium, I prefer medium rare.  Remove from grill, let steak rest 5 - 10 mins then slice thin. 

2 lbs. flat-cut beef brisket, trimmed
2 cloves garlic, smashed
2 bay leaves
1 large onion, sliced
Kosher salt, to taste
1⁄4 lb. jack cheese, cubed
1⁄4 cup fresh lime juice
1⁄4 cup finely chopped cilantro
1 tbsp. chopped canned chipotle chiles en adobo
4 scallions, chopped
3 medium tomatoes, cored, seeded, and finely chopped
Freshly ground black pepper, to taste
Warmed corn tortillas
Sweet paprika, to taste
1 avocado, pitted and sliced

1. Bring the beef, garlic, bay leaves, onions, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours.  Brisket can be made the day ahead.

2. Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes to make the salpicón. Season with salt and pepper.

3. To serve, place enough salpicón to cover the middle of a tortilla.  Top the salpicón with avocado slices,  wrap tortillas and enjoy.
SERVES 12