Slow Roast Brisket Tacos
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2-3 lbs. of brisket
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 cloves garlic, slivered
2 tablespoons cooking oil
1 medium yellow onion, finely chopped
2 cups beef stock
2 cups tomato sauce
2 teaspoons dried oregano
2 teaspoons ground cumin
2 tablespoon ground ancho chili powder (grind dried chile pepper in coffee grinder to a fine powder)
2 tablespoons chili powder
1 1/2 tablespoons liquid smoke
12 warm tortillas
Cilantro, lime wedges, and chopped onion for garnish
Trim off any large sections of fat. Season the meat with salt and pepper all over. Make several small slits in the fat side of the meat and insert garlic slivers.
In a large heavy pot, heat oil over high heat. Brown meat for about 2 minutes on each side. Add everything except the tortillas and garnish. Reduce heat to medium-low and cook covered until it can be shredded with a fork (about 6 hours).
Check occasionally and remove lid for last 30 min to an hour to thicken up gravy. Serve on warmed tortillas with lime, cilantro, and onion.