Taco night is waiting for this savory brisket, but you can also eat this as a soup on a cold night. This is my take on the Instagram-worthy recipe and I have it on good authority that it’s pretty darned tasty. You may end up with leftovers, which I recommend using to add to a fancy ramen soup along with a soft boiled egg and some fresh veggies.
- 3–4 lb chuck roast
- 4 dried guajillo chiles, seeded
- 4 dried pasillo chiles, seeded
- 2 Tablespoons olive oil
- 2 cups water
- 1 cup beef stock
- 1/2 medium onion, cut into 1-inch pieces
- 1 28-ounce can whole peeled tomatoes, drained and rinsed
- 8 garlic coves, peeled, but not chopped
- 2 bay leaves
- 2 teaspoon cumin
- 2 teaspoon cinnamon
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 Tablespoons brown sugar
- 3 Tablespoons Apple Cider Vinegar
- 12 street taco-sized corn tortillas
- Chopped white onion
- Chopped fresh cilantro
- Slices of lime
- Cotija cheese- feta cheese can also be used
- If you’re cooking in the oven (see cooking methods below), preheat to 350.
- Use a pair of scissors to cut the stems off of and slice open the chiles, removing all seeds. Cut into 1-inch pieces.
- In a skillet on medium heat, heat up oil and fry the chile pieces for 3-5 minutes.
- Leaving the chile infused oil in the skillet, transfer the chile pieces and bay leaves to a medium saucepan with water and beef stock. Bring up to boil and then turn heat down to low and simmer for 10 minutes.
- Turn the heat on the skillet to medium and add the cumin, cinnamon, oregano, thyme, black pepper, and ginger and toast the spices for 30 seconds.
- Add the onion and garlic cloves and cook until slightly brown. Add the tomatoes and cook down for 10 minutes.
- Transfer the softened chiles, the cooking liquid, and the tomato mixture to a blender and blend until smooth. Please use caution here. If you have a blender that can be used with hot liquids, make sure that the lid is on properly and hold the lid of the blender with a towel or oven mitt to protect your hands. If you do not have a heat safe blender, please let the ingredients cool down for 10-20 minutes before blending.
- Pat dry and then season the brisket on all sides with salt and pepper. In the same skillet, on medium heat, and sear on all sides.
- Add half of the blender contents into your cooking vessel, (Instant Pot, Crock Pot, roasting pan. Transfer the brisket into the cooking vessel and add the remaining sauce on top.
- Cooking Methods: Instant Pot: Cook on High Pressure Cook for 1 1/2 hours. Crock Pot: Cook on High for 6 Hours or Low for 8 hours. Oven: Cover tightly with foil and cook at 350 for 4 hours”
- As soon as meat is tender enough to shred, remove the brisket and set aside.
- Strain the remaining juices to make a smooth broth. There should be a layer of thin red oil on top.
- In a skillet on medium heat, dip the tortillas one at a time in the broth and pan fry them 1-2 minutes on each side. Transfer tortillas to the serving plate.
- Shred the beef brisket carefully and add back to the broth.
- Serve a small piece of brisket on each tortilla, garnish with onion, cilantro, cotilla cheese and lime.
- Category: Tacos
- Cuisine: Mexican