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.
