Categories: Mexican
Ingredients
- 2 tbsp. chili powder
- 4 tsp ground cumin
- 2 tsp smoked paprika
- Kosher salt and black pepper
- 4 lbs. beef brisket
- 1 tbsp. vegetable oil
- 2 poblano chile peppers, seeded and chopped
- 1 red onion, chopped
- 8 garlic cloves, smashed
- 1 1/2 tsp ground coriander
- 1/2 tsp dried oregano (Mexican)
- 1 1/2 cups tomato juice
- 1 cup chicken broth
- 2 tbsp. apple cider vinegar
- Corn tortillas
- Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping
Directions
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Make the brisket: Preheat the oven to 325. Mix 1 tbsp. chili powder, 2 tsp cumin, 1 tsp smoked paprika, 2 tsp salt and 1 tsp pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife, then rub the spice mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5-6 minutes. Transfer to a plate.
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Add the poblanos, red onion, garlic, the remaining 1 tbsp. chili powder, 2 tsp cumin and 1 tsp smoke paprika, coriander, oregano and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables soften, 3-5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Nestle the brisket fat-side up in the liquid and cover the pot. Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours.
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Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender. Stir in the vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving. Stir 2 tbsp. water into the remaining sauce in the pot. Thinly slice the meat against the grain and return to the pot. Cook, over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.
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Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas; drizzle with the reserved sauce and top as desired.