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Ingredients

1 teaspoon kosher salt 1 teaspoon ground black pepper 1 (3 pound) beef brisket, trimmed 2 (12 ounce) cans tomato paste water to cover 1 onion, halved 1 large carrot, quartered 1 stalk celery, quartered 1 cup chopped fresh cilantro, divided 2 cloves garlic, chopped 4 ounces chipotle peppers in adobo sauce ⅓ cup apple cider vinegar ⅓ cup extra-virgin olive oil 1 onion, minced 1 large tomato, chopped salt and ground black pepper to taste 1 (12 ounce) package warm corn tortillas, or as needed ½ pound Monterey Jack cheese, shredded

Nutrition Info

324 calories carbohydrate: 23.3 g cholesterol: 49.9 mg fat: 18.3 g fiber: 4.5 g protein: 18 g saturatedFat: 6.7 g servingSize: - sodium: 652.8 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 300 degrees F (150 degrees C).
Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot, pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
Bake in the preheated oven until brisket is very tender, about 6 hours.
Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing, drizzle olive oil into mixture until smooth.
Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices, shred thoroughly with a fork.
Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl, season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.

15 servings

This is a very versatile recipe that can be served warm or chilled. I have used this for many catering jobs and always have requests for the recipe.