Guajillo Chile Braised Brisket Tacos with Old Fashioned

Making Old Fashioned

• Add Bulleit bourbon, simple syrup, and bitters in a stirring glass with ice

• Stir

• Strain into rocks glass

• Garnish with an orange swath

Making Brisket

• 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.

Making Salsa Macha

• 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.

Making Pickled Cabbage Slaw

• 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.

Making Guajillo Chile

• 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.