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Preheat oven to 325F degrees.
Place brisket in heavy pot and
cover with water. Add halved onion,
carrot, celery, garlic, 1/2 cup
chopped cilantro, canned tomatoes,
salt and pepper. Cover and cook
in oven approximately 4 hours until
very tender, Remove from liquid,
cool slightly and shred thoroughly
with a fork. In large bowl, combine
shredded beef, chopped onion,
chopped tomato, remaining cilantro,
chipotle chilies, and liquid to
taste, oil, vinegar, salt and pepper.
Let cool in refrigerator at
least 4 hours. Before serving, toss
with cheese and turn into a
decorative bowl. Garnish with sliced
avocado. Serve with warm corn
or flour tortillas, pinto beans
and guacamole or tossed green salad.
