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Brisket and Chipotle Tacos

Brisket and Chipotle Tacos

Course: Mexican
Cuisine: Mexican
Keyword: Brisket, Tacos
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 people
Calories: 268kcal
Author: Kris Longwell
These Brisket and Chipotle Tacos draw inspiration from the classic Mexican beef dish, salpicon. Slow-braised brisket, with a chipotle dressing. Serve warm or room temp with corn tortillas and all the fixins...and wow...these are through-the-roof good.
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Ingredients

FOR THE BRISKET

  • 3 - 4 lb trimmed beef brisket
  • 8 cups beef stock
  • 1 large yellow onion roughly chopped
  • 10 black peppercorns
  • 4 dried bay leaves
  • 3 garlic cloves minced
  • 2 serrano chilies coarsely chopped
  • 1 tbsp Kosher salt

FOR THE DRESSING

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup red wine vinegar
  • 2 garlic cloves minced
  • Kosher salt and freshly ground black pepper
  • 1 7 oz can chipotles in adobo sauce

FOR ASSEMBLY

  • 12 corn tortillas each heated over gas flame, until lightly browned on each side (or heated on a hot skillet)

SUGGESTED GARNISHES

  • Shredded Mexican cheese such as queso fresco, queso blanco, or cotija (substitute Monterey jack or cheddar)
  • Chopped tomatoes
  • Chopped red onion
  • Chopped cilantro
  • Thinly sliced radishes
  • Sliced pickled jalapenos
  • Lime wedges
  • Bottled hot sauce like Tabasco or Crystals

Instructions

COOK THE BRISKET

  • Put the brisket ingredients in a Dutch oven and cover with the beef stock.
  • Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover, simmering until the meat is falling-apart tender (about 4 hours...or 8 hours for slow-cooker on low).
  • Add hot water as needed during cooking to maintain same liquid levels.
  • Transfer the brisket to a cutting board and let sit until cool enough to handle.
  • Reserve the cooking liquid.
  • Scrape away and discard any fat from the brisket.
  • Using two forks, gently tear the meat into shreds.
  • Cut the shreds crosswise into 1-inch pieces.
  • Transfer the meat to a medium bowl and mix in 1/2 cup of the reserved cooking liquid. (Save the remaining liquid/broth for another use).

MAKE THE DRESSING

  • In a blender, pulse the olive oil, lime juice, vinegar, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper until well mixed.
  • Remove the chipotle peppers from the can, and pour all of the remaining adobo sauce from the can into the blender.
  • Add the chipotles to taste and puree the dressing. (1 chipotle gives some heat, 2 or 3 will give a good kick, 4 or more with make it super hot).

ASSEMBLE THE TACOS

  • Add just enough of the dressing to the shredded beef to moisten it. Cover and use at room temp, or use now, while still warm.
  • Heat each tortilla over a gas flame, until lightly browned on each side (or cook on each side on a hot skillet, until lightly browned in spots).
  • Serve with garnishes.

Nutrition

Calories: 268kcal