Braised brisket tacos with drunken salsa made with beer.
Ingredients
Scale
Measurement units
- 2 ½ lb beef brisket
- ⅓ cup beef fat or lard
- 1 medium white onion
- 6 cloves garlic cloves
- 2 whole bay leaves
- 4 sprigs fresh thyme
- 1 tbsp salt
- 4 whole dried pasilla chiles
- ½ cup Mexican beer
- 2 tbsp orange juice
- 12 whole corn tortillas
- ½ cup cilantro
- ½ cup white onion, diced
Ingredients
Scale
Measurement units
- 2 ½ lb beef brisket
- ⅓ cup beef fat or lard
- 1 medium white onion
- 6 cloves garlic cloves
- 2 whole bay leaves
- 4 sprigs fresh thyme
- 1 tbsp salt
- 4 whole dried pasilla chiles
- ½ cup Mexican beer
- 2 tbsp orange juice
- 12 whole corn tortillas
- ½ cup cilantro
- ½ cup white onion, diced
Instructions
Braise until tender
Braise brisket with onion, garlic, bay, thyme, salt at 300°F for 3 hours until very tender.
Equipment
- Dutch oven
Ingredients
- brisket (2 ½ lb)
- onion (1 medium)
- garlic (4 cloves)
- bay leaves (2 whole)
- thyme (4 sprigs)
- salt (1 tbsp)
Make the salsa borracha
Toast pasilla chiles, soak 15 minutes. Blend with remaining garlic, beer, orange juice, and salt.
Ingredients
- pasilla (4 whole)
- beer (½ cup)
- orange (2 tbsp)
Prep and crisp
Chop brisket. Crisp in beef fat on hot plancha until edges are crunchy.
Equipment
- plancha
Ingredients
- fat (⅓ cup)
Warm the tortillas and serve
Fill warm tortillas with suadero. Top with salsa borracha, cilantro, onion.
Ingredients
- tortillas (12 whole)
- cilantro (½ cup)
- diced onion (½ cup)
Before you cook
Cook notes
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