Methods/steps

In a large pot, bring the brisket to a boil in water to cover, with the garlic and salt. Reduce the heat and simmer for about 1 and ½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth and then shred finely by hand. Reserve the broth to make a stew or soup.

Toss the shredded brisket with the remaining ingredients (except the avocado). Chill the mixture and allow it to marinate for a couple of hours or preferably overnight.

Line a platter with lettuce leaves, place the salpicón on the leaves, and garnish with the avocado. Serve with hot, buttered flour tortillas.