Eosinophilic Esophagitis Friendly Mexican Brisket Tacos
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Learn more →Ingredients
6 servings
For the brisket
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp garlic-infused oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chipotle chili powder
- 1 can (14 oz) diced tomatoes, drained
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 dried ancho chile, stem and seeds removed
For serving
- 12 corn tortillas (6-inch)
- 6 scallions, green tops only, thinly sliced
- ½ cup fresh cilantro leaves
- 2 limes, cut into wedges
- ¼ cup pickled jalapeño slices (optional)
- ½ cup crumbled cotija cheese (optional)
Can be omittedcotija cheese
Instructions
- 1
Pat the brisket dry with paper towels and season all over with the salt and pepper. In a small bowl, stir together the cumin, smoked paprika, dried oregano, and chipotle chili powder; rub the spice mixture evenly over all sides of the brisket.
- 2
Heat the garlic-infused oil in a Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until equally browned. Transfer the brisket to a plate.
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