Shredded Brisket Tacos with Chipotle Dressing

Shredded Brisket Tacos with Chipotle Dressing
Photo by Scott Phillips


  • ¼ cup red wine vinegar
  • 10 black peppercorns
  • ¼ cup fresh lime juice
  • 4 lb. trimmed beef brisket, preferably the flat half
  • 1 7-oz. can chipotles in adobo
  • 30 6-inch fresh corn tortillas, preferably homemade
  • 2 medium cloves garlic, chopped
  • + 8 more ingredients
    • 1 large yellow onion, chopped
    • 2 serrano chiles, coarsely chopped
    • Kosher salt and freshly ground black pepper
    • 4 dried bay leaves
    • ¼ cup extra-virgin olive oil
    • 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

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


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