Guajillo Chile Braised Brisket Tacos with Walnut Old Fashioned

Guajillo Chile Braised
Brisket Tacos with
Walnut Old Fashioned

Walnut Old Fashioned


Ingredients

  • 1.5 oz Bourbon
  • .25 oz black walnut liqueur
  • 2 dashes orange bitters
  • 2 dashes aromatic bitters

Garnish

  • Cinnamon stick + orange peel

Equipment

  • Rocks Glass and a large ice cube

Instructions

  • Add simple syrup, bitters and Bulleit Bourbon to a large rocks glass with ice.
  • Stir gently until the level of the ice and liquid equalize.
  • Zest an orange peel over the glass then add the peel to the drink as a garnish.

Brisket


Ingredients

  • 3.5-4 lb fatty brisket, seasoned heavily with salt & pepper
  • 1 c any kind of stock
  • 1 white onion, roughly chopped
  • 6-8 cloves garlic, smashed
  • 12 oz can light beer
  • 2 tbsp brown sugar
  • 1 tbsp cumin, paprika, mexican oregano
  • ¼ c apple cider vinegar

Instructions

  • Heat a large dutch oven to medium high, pour in enough oil to cover the pan. Brown the brisket on all sides until you get nice color, roughly 8 minutes.
  • Remove brisket & place on a baking sheet while you sauteé onion & garlic in the same dutch oven. Add in your spices to bloom once the onions are caramelized and softened a bit.
  • Pour in all of the chile sauce, stir to slightly caramelize with the onions. Stir beer in with mix and carefully lower brisket into liquid.
  • Bring to near boil, lid the dutch oven and place in oven for roughly 3-4 hours. Check at 3 hours and determine if it's fall apart tender. If not, put back in the oven & check every 15 minutes until it's perfect.
  • Let it cool anywhere from 20 minutes to an hour then either shred or slice along the grain to serve with tortillas, salsa macha & cabbage slaw. Slicing is easier the longer you let it cool.

Salsa Macha


Ingredients

  • 1 c canola or other neutral oil
  • 1 c mix of peanuts & pepitas, raw
  • ¼ c sesame seeds, toasted
  • 10 guajillo chiles, stems & seeds removed
  • 4-5 cloves garlic, thinly sliced
  • salt to taste

Instructions

  • Bring ½ cup COLD oil & sliced garlic up to medium heat together in cold pan (this will prevent garlic burning & perfume the oil further).
  • As soon as garlic begins to tan, start removing it from hot oil with a slotted spoon. Place toasted garlic in bowl of a food processor (ideal tool) or blender.
  • Quickly fry chiles until puffed but pre-browned and remove from oil in with garlic.
  • Then fry peanuts & pepitas until just starting to brown, remove with slotted spoon to food processor.
  • Cool down hot oil with remaining cold oil, then process all together with toasted sesame seeds, garlic and chiles.
  • Season with a small amount of salt to taste. Just pulse until a coarse oily paste occurs, the textures are the best part of this salsa.
  • Serve. Can be stored at room temp for 2 weeks.

Pickled Cabbage Slaw


Ingredients

  • Half head of green cabbage, sliced thinly
  • ½ white onion, sliced thinly
  • 1 carrot, shredded
  • half or whole jalapeno (depending on spice level), seeded & sliced thinly
  • 1 c apple cider vinegar
  • 1.5 c water
  • 2 tsp salt
  • optional spices: 1 tsp mexican oregano, 1 tsp cumin seeds

Instructions

  • Combine water & vinegar with spices and salt in saucepan and heat just to warm.
  • Pour over cabbage, onion, carrot and jalapeno, and massage everything together.
  • Pack into jars and serve as soon as cooled, up to roughly 2 weeks stored in the fridge.

Guajillo Chile


Ingredients

  • 3-4 dried guajillo chiles, stems & seeds removed

Instructions

  • Preheat oven to 325 degrees.
  • Toast your guajillo chiles in a dry pan on medium heat until they just start to brown, this happens very fast so watch them the whole time.
  • Heat the stock to very warm, then soak chiles in liquid until soft.
  • Blend this mixture in a high speed blender or with an immersion blender, adding in the vinegar and brown sugar.
  • Set aside for later.

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