Beef Brisket Tacos... Because there’s no such thing as too many taco recipes!

3 lbs of brisket
1/4 vegetable oil
1 cup chopped onion
1 cup chopped celery

1 cup chopped carrot
3 garlic cloves
2 cups of tomatoes, diced or pureed
2 tbsp of adobe sauce (more of you like it spicy!)
1/4 tsp cumin
1/4 tsp of oregano
1 bay leaf
12 oz bottle of Mexican beer
Sea salt
Coarse black pepper

La Fundidora Fresca Salsa

Don’t forget Tortillas and your favorite taco toppings!

Add vegetable oil to a large, cooktop/oven safe pan and heat at medium-high.  Season brisket with salt and pepper and add to pan, browning on all sides.  Once browned, remove from pan and add the carrots, onion, celery and garlic.  Cook and stir for about 5 minutes.  Add the tomato, adobe sauce, cumin, oregano and bay leaf.  Cook and stir for 3-5 minutes.  Stir in the beer. 

Return brisket back to the pot and add enough water to cover meat.  Cover pot and place in preheated oven.   Brisket is best cooked low and slow, so set your oven to 250-300 degrees Fahrenheit, but no higher.  Plan on approximately 1 hour cooking time per pound.  Properly cooked brisket should fall apart easily.   

Once the cooking is complete, remove brisket from pan and allow to cool for shredding.  Add the liquid and all ingredients from the pot to a blender or food processor and puree until smooth. Pour back into the pan and heat at medium heat .  When the brisket has cooled, remove any fat, then shred with forks. Add the meat to the pan, stir till well combined with the liquid, and reheat for serving.

Making the tacos is up to you!  Use warmed corn or flour tortillas (we prefer corn for this recipe)  Spread brisket in the heated tortillas, add La Fundidora Fresca salsa, shredded lettuce, your favorite cheese, crema, onions, tomatoes, avocado, whatever you like.  Enjoy!


Tacos Carne Asada ... One bite of these delicious tacos and you’ll agree ... every day should be Taco Tuesday!

2 lbs of flank steak
Extra Virgin Olive Oil
Kosher Salt
Corn tortillas
La Fundidora Salsa Humo
Shredded lettuce
1 large white onion, chopped
1/2 cup Pico de Gallo (recipe to follow)
Shredded Jack Cheese
Lime wedges

Pico de Gallo:
4 ripened tomatoes chopped, diced and minced
1/2 medium red onion, diced and minced
2 green onions, chopped (whites and greens)
Chopped Cilantro leaves
1 Minced serrano chili pepper
Juice from 1 lime
1/4 cup extra virgin olive oil
1/2 teaspoon of sea salt

Marinate steak in La Fundidora Humo for up to 8 hours, refrigerated.  Grill or broil steak on a prepared grill or in the oven on a broiler pan until cooked medium rare to medium (7-10 minutes on either side).   Place finished steak on a cutting board and let it rest for 5 minutes.  Thinly slice steak against the grain and on the bias. 
Placed sliced steak on warmed tortillas and sprinkle with lettuce, onion and cheese.   Top each taco with crema, pico de gallo, and garnish with lime wedges.  


Fuego Chilaquiles Start your day with a kick with this delicious dish, guaranteed to satisfy your appetite and get your day started off right!

Extra virgin olive oil for frying
Small corn tortillas, cut into small triangles
4 fried eggs
Fresh cilantro
1/4 cup queso fresco, crumbled
Lime juice
La Fundidora Salsa Fuego
Red onions for garnish, thin sliced
Sliced Avocado

Heat oil in a deep skillet on medium-high heat.  Fry tortillas until golden, about 2 minutes each side.  Drain on paper towels.  Season with salt and lightly mist with lime juice (optional)
Place fried tortillas on a serving plate, top with La Fundidora Salsa Fuego.  Place fried eggs on top and garnish with avocado slices, crema, cilantro, queso fresco and sliced red onions.  

Pambazos - Maybe we’re partial, but we think our Humo Salsa takes this Mexican street food to a whole new level of delicious….

1/ cup extra virgin olive oil (be sure it is labeled “for sautéing an grilling”)
1 1/4 lb fresh ground chorizo
1 small white onion, chopped
2 1/4 lbs of potatoes, peeled and cut into 1/4 to 1/2” pieces
6 soft pambazos (kaiser rolls work just as well)
2 cups grated Queso Oaxaca
3/4 cup crema
1/2 head iceberg lettuce, shredded
La Fundidora Salsa Humo

Boil potato chunks until just tender.  Drain and set aside.  Heat olive oil in a deep skillet over medium heat.  Cook chorizo until browned and fully cooked.  Add potatoes in with the chorizo an cook until the potatoes are very tender.  Season with salt and pepper.  

Again..Heat Olive Oil in a deep skillet over medium-high heat.  Cut rolls in half and scoop out the insides, leaving a 1/2” shell.  Fill the bottoms of the bread shells with the potato/chorizo mixture.   Place the top back on each roll and soak them in the Humo salsa until thoroughly soaked on both sides.  Place them in the skillet for cooking (note, your skillet may only hold one or two rolls at a time.)  Use your spatula to press down on the sandwiches as they cook.  Cook until browned on both sides, flipping only once for each side (5-10 minutes total, depending on how browned you like your bread.)  

Transfer the sandwiches to a plate, and remove the lids.  Top with shredded lettuce, crema and cheese.    Serve and enjoy!  

Salpicón... Whether you’re feeding the family or a large crowd, this spare but flavorful dish is sure to please.

2 lbs pot roast or brisket, trimmed
2 garlic cloves
1 sliced white onion
2 bay leaves
4 oz shredded jack cheese
1/4 cup of juice from a fresh lime
1/4 cup of chopped cilantro
4 scallions, chopped
1 chopped tomato     
1 avocado, pitted and sliced
Kosher salt and fresh ground pepper
La Fundidora Salsa Fuego

Place beef in oven safe pan.  Cover with 6 cups water.  Add garlic, bay leaves, onions and salt. Cook beef on low heat (250-300 degrees) until cooked through and tender. Allow beef to cool. Shred with fork and then roughly chop the meat.  Place in a bowl and mix with cheese, lime juice, cilantro, La Fundidora Salsa Fuego, tomatoes and scallions. Serve the mixture in warmed corn tortillas, and top with avocado slices, crema and paprika.