Braised Brisket Tacos
Braised Brisket Tacos
Directions
- To prepare Mole-Braised Brisket, in heavy-bottomed pot over high heat, heat oil until it begins to smoke.
- Toss brisket in salt and pepper until evenly coated. Sear seasoned brisket in hot oil until golden brown on all sides.
- 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.
- Let brisket cool in cooking liquid.
- Cut brisket into ¾-inch dice; reserve and reheat in cooking liquid for service.
- To prepare tacos fill each tortilla with 1/8 cup refried beans, ¼ cup Mole-Braised Brisket and 1 tablespoon grilled corn.
- 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.
Ingredients
- 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