Smoky Hatch Chile Brisket Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 2 lbs beef brisket, cut into 1
• inch cubes
• 3 cups Hatch chiles, roasted and peeled
• 2 cups beef broth
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp cumin powder
• 1 tbsp paprika
• 1 tbsp oregano
• 2 tsp salt
• 1 tsp black pepper
• 12 corn tortillas
• 2 cups shredded lettuce
• 1 cup crumbled queso fresco
• 1 cup sour cream

Instructions

1. In a large pot, combine brisket cubes, Hatch chiles, beef broth, onion, garlic, cumin, paprika, oregano, salt, and black pepper. Stir well to mix all the ingredients.
2. Bring the mixture to a boil over medium high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 3 hours or until the brisket is tender.
3. Preheat an outdoor grill to high heat.
4. Place corn tortillas on the grill and cook for about 30 seconds per side or until they are warm and slightly charred. Remove from the grill and keep them wrapped in a clean kitchen towel to keep them warm.
5. Slice the cooked brisket into thin strips and add it back to the pot with the sauce. Cook for another 2 minutes, stirring occasionally.
6. Assemble the tacos: place a spoonful of sliced brisket on each warm tortilla, top with shredded lettuce, crumbled queso fresco, a dollop of sour cream, and finish with a drizzle of chile sauce.

Chef’s Insight

The key to tender brisket is slow cooking in the sauce. Don't rush this step!

Notes

Be sure to let the brisket rest in the sauce for a few minutes before slicing to maximize tenderness.