Shredded Brisket Tacos with Chipotle Dressing

Shredded Brisket Tacos with Chipotle Dressing
Photo by Scott Phillips


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

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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