Mexico City-style brisket cooked in its own fat, with three salsas.
Ingredients
Scale
Measurement units
- 3 lb beef brisket
- 2 lb rendered beef fat
- 1 large white onion
- 1 head garlic head
- 3 whole bay leaves
- 1 ½ tbsp salt
- 1 ½ cup fresh guacamole
- 1 cup salsa verde
- 1 cup salsa roja
- ½ cup salsa de árbol (spicy)
- 24 whole corn tortillas
- 1 cup cilantro
- 1 cup white onion, diced
- 4 whole limes
Ingredients
Scale
Measurement units
- 3 lb beef brisket
- 2 lb rendered beef fat
- 1 large white onion
- 1 head garlic head
- 3 whole bay leaves
- 1 ½ tbsp salt
- 1 ½ cup fresh guacamole
- 1 cup salsa verde
- 1 cup salsa roja
- ½ cup salsa de árbol (spicy)
- 24 whole corn tortillas
- 1 cup cilantro
- 1 cup white onion, diced
- 4 whole limes
Instructions
Confit the brisket
Cut brisket into large pieces. Melt beef fat in heavy pot over low heat. Add brisket, onion, garlic, bay leaves, salt. Fat should nearly cover meat. Cook at 225°F (oven or stovetop) for 3-4 hours until fork tender.
Equipment
- large heavy pot
Ingredients
- brisket (3 lb)
- beef fat (2 lb)
- onion (1 large)
- garlic (1 head)
- bay leaves (3 whole)
- salt (1 ½ tbsp)
Crisp to order
Remove meat from fat. Chop into small pieces. Heat plancha very hot with some of the cooking fat. Spread meat, let crisp 2 minutes, flip, crisp again.
Equipment
- plancha
Serve taqueria style
Set up taco bar: warm tortillas, crispy suadero, guacamole, all three salsas, cilantro, onion, limes. Let guests build their own.
Ingredients
- tortillas (24 whole)
- guacamole (1 ½ cup)
- salsa verde (1 cup)
- salsa roja (1 cup)
- cilantro (1 cup)
- onion (1 cup)
- limes (4 whole)
- salsa de árbol (½ cup)
Before you cook
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