Shredded Brisket Tacos with Chipotle Dressing

Ingredients

• 3 medium cloves garlic, crushed
• 1 Tbs. kosher salt
• Toppings of your choice, such as: sliced avocado or guacamole, chopped ripe tomatoes, shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco, small sprigs of fresh cilantro, chopped fresh or pickled jalapeños
• 1 7-oz. can chipotles in adobo
• ¼ cup red wine vinegar
• 10 black peppercorns
• 1 large yellow onion, chopped
• + 8 more ingredients
• • 4 lb. trimmed beef brisket, preferably the flat half
  • 30 6-inch fresh corn tortillas, preferably homemade
  • 2 medium cloves garlic, chopped
  • ¼ cup fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 dried bay leaves
  • 2 serrano chiles, coarsely chopped
  • ¼ cup extra-virgin olive oil

Put the brisket ingredients in a 6-quart Dutch oven and cover with 10 cups of water. Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover. Simmer until the meat is falling-apart tender,about 4 hours. Add hot water as needed during cooking to keep the me...

View full recipe at Fine Cooking