For those following the epic race season I have been (unintentionally) have this spring this Monday isn’t going to let you down (and by epic, I mean that I’m racing. Not that it’s been amazing or anything). For the rest of you who are just upset that I am no longer publishing on time…
This weeks race was the Bikeline Spring XC race, the race Handsome started this wild and crazy hobby with last year. It’s a huge event and in our back yard. I was on the fence about whether or not to race it, but am ultimately glad I did. Even though last week’s race was one big huge crazyass climb, the Fairhill course is smooth and sweeping with lots of places for speed and tons of fun single track riding area.
I started the race with a friendly bump to my rear tire that had my slip down a side funny and I’m not sure if this is why my rear tire went squishy or not, but I spent the rest of the race struggling to keep the bike upright on the fast course. My chain popped off twice and I had to pause to put it back on which ate several minutes too. But over all I was proud of my pace. I didn’t crash (and that says a lot for me). I road the corners, held on and got over a lot of things that I normally don’t. Over all it was my smoothest ride ever on that course. Points for that.
Up until a rider who had lost her contact and was walking her bike accidentally stepped out in front of me. Did it make or break the race for me? No. I was getting the spot I was getting. But it hurt like hell (I’m sure worse for her) as I jacked my bike sideways and caught her hard enough with the bars to lose my grips. *I sincerely hope this rider is ok*. So after that little tumble I finished up with a bit of momentum and called it a day. It was great to see my growing posse of mountain biking friends supporting and cheering one another on. Great day. Better ride next time.
Salpicon Beef Salad
- 3 lbs beef brisket
- 1 onion, quartered
- 1 teas garlic powder
- 1 tbs cumin
- 1 tbss oregano
- 1 teas chili powder
- 1 teas salt
- 1 teas pepper
- 2 cups water
- 3 chipotle peppers in adobo sauce
- 1/2 cup olive oil
- 1 tbs red wine vinegar
- 1 tbs lime juice
- 4 tomatoes, seeded and chopped
- 8 small radishes, sliced thin
- 2 avocados, sliced thin
- Corn tortillas, warmed
- Shredded lettuce
- Queso Fresco
- Pickled onions
Place brisket in a Dutch oven with onion, garlic powder, cumin, oregano, chili powder, salt and pepper. Add enough water to cover brisket. Cover and bring to a boil over high heat. Reduce to a simmer and let do its thing for about 4 hours, until meat easily pulls apart.
Carefully remove beef from Dutch oven and place in a bowl. Shred with two forks, cover and set aside. Discard liquid and onion.
Puree the chipotle peppers in a food processor. Toss the olive oil, vinegar, chipotle peppers, lime juice, tomatoes, and radishes together. Add meat and toss to combine. Season with salt and pepper as needed. Cover and refrigerate at least 2 hours before serving. Toss again before serving and check for seasoning.
Serve over shredded lettuce with warmed tortillas and additional toppings as desired, such as queso fresco, pickled onions, diced tomatoes.
This dish is normally served with radishes and avocados garnishing the plate. When plating this I discovered that every single one of my avocados had gone bad. I was very sad for it was a sizable bag of avocados.