1 5-pound brisket (corned beef brisket can be substituted for added flavor)

2 large onions, peeled and sliced

4 cups beef broth

1 7-ounce can chipotles in adobo, pureed

2/3 cup olive oil

½ cup fresh lime juice

1/3 cup white wine vinegar

1½ tablespoon salt

2 garlic cloves, crushed

8 ounces Monterey Jack cheese cut into ¼-inch cubes

1 cup coarsely diced red onion

¾ cup minced cilantro

1 head Romaine lettuce, separated into leaves

5 radishes, trimmed and sliced into thin rounds (optional)

Small flour tortillas, warmed

Guacamole

Sour cream

Chopped tomatoes

1. Put brisket, fat side up, in a six quart Dutch oven. Scatter onion slices over meat. Pour in broth and add cold water to cover the brisket by three inches. Set over medium heat and bring to a boil. Cover, lower heat and simmer, adding water as needed and turning the meat halfway through cooking. Cook until it shreds easily (about 4 hours depending on size of brisket). Remove from heat, uncover pan and let brisket stand in broth until just cool enough to handle.

2. Pour off and strain broth, reserving 1½ cups – keep warm. Trim fat from brisket and shred meat. In bowl, combine shredded beef and the broth and let stand at room temperature – don't refrigerate. In another bowl, whisk-pureed chipotles, olive oil, lime juice, vinegar, salt and garlic. Drain shredded meat, pressing with a spoon to extract any broth. Toss together shredded beef, diced cheese and chipotle mixture. Add red onion, cilantro and toss.

3. Line a platter with the Romaine. Mound the beef mixture over the lettuce. Scatter radish rounds over all and serve with warmed tortillas, guacamole, sour cream, tomatoes and reserved hot broth. This can also be served with the lettuce as wraps.

NOTE: If making ahead, prepare through the shredding step and refrigerate. Bring to room temperature before combining with cheese, and remaining ingredients.