Shredded Brisket Tacos with Chipotle Dressing

Shredded Brisket Tacos with Chipotle Dressing
Photo by Scott Phillips


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