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
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!