Braised Brisket Tacos


  1. To prepare Mole-Braised Brisket, in heavy-bottomed pot over high heat, heat oil until it begins to smoke.
  2. Toss brisket in salt and pepper until evenly coated. Sear seasoned brisket in hot oil until golden brown on all sides.
  3. Add Passport Global Flavors™ by Custom Culinary® Mole Negro and water. Liquid should submerge ¾ of brisket. Cover pot tightly; cook on low for 3 hours or until tender.
  4. Let brisket cool in cooking liquid.
  5. Cut brisket into ¾-inch dice; reserve and reheat in cooking liquid for service.
  6. To prepare tacos fill each tortilla with 1/8 cup refried beans, ¼ cup Mole-Braised Brisket and 1 tablespoon grilled corn.
  7. Drizzle 1 tablespoon cilantro-lime mayo over each taco. Serve three tacos to an order, with 2 tablespoons of pico de gallo on the side.


  • 2 cups water
  • 1/4 cup oil, vegetable
  • 3 lbs beef, brisket, point cut, trimmed
  • 2 tbsp salt, kosher
  • 1 tbsp pepper, freshly ground
  • 1 1/4 qt Passport Global Flavors™ by Custom Culinary® Mole Negro
  • 12 ea tortilla(s), flour, 4-inch, grilled
  • 1 1/2 cups spicy refried beans, prepared
  • 3/4 cup corn, grilled, off the cob
  • 3/4 cup cilantro-lime mayo
  • 1/2 cup pico de gallo, prepared