Guajillo Chile Braised Brisket Tacos with Walnut Old Fashioned
Walnut Old Fashioned
1.5 oz Bourbon
.25 oz black walnut liqueur
2 dashes orange bitters
2 dashes aromatic bitters
Cinnamon stick + orange peel
Rocks Glass and a large ice cube
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.
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
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.
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
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
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