Braised Brisket Tacos

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Passport Global Flavors by Custom Culinary® Mole Negro Sauce, Braised Brisket Tacos consist of mole braised brisket, cilantro lime mayo, grilled corn, and spicy refried beans inside a grilled flour tortilla.

Made with:


What You'll Need

Amount Ingredients
12 each 4” Flour Tortillas, Grilled
1 1/2 cups Spicy Refried Beans, Prepared
3 cups Mole Braised Brisket, SUBRECIPE
3/4 cup Corn, Grilled, Off the Cob
3/4 cup Cilantro Lime Mayo, SUBRECIPE
1/2 cup Pico De Gallo, Prepared
  Mole Braised Brisket, SUBRECIPE
1/4 cup Vegetable Oil
3 lbs Brisket, Point Cut, Trimmed
2 tb Salt, Kosher
1 tb Black Pepper, Fresh Ground
1-1/4 quarts Passport Global Flavors by Custom Culinary® Mole Negro Sauce
2 cups Water
  Cilantro Lime Mayo, SUBRECIPE
3/4 cup Mayonnaise
1/4 cup Cilantro, Rough Chop
1/4 cup Lime Juice, Fresh
1 tb Lime Zest
PREPARATION

  1. Mole Braised Brisket, SUBRECIPE In a heavy bottomed sauce pot over high heat, heat vegetable oil until it begins to smoke. Toss brisket in salt and pepper until its evenly coated. Sear seasoned brisket in hot oil until golden brown on all sides. Once seared, pour mole and water in pan with brisket. The liquid should submerge ¾ of the chicken. Cover pot tightly and cook on low for 3 hours or until you can easily pull the meat apart. Let brisket cool in cooking liquid. Dice brisket into a ¾” dice, reserve and reheat in cooking liquid.
  2. Cilantro Lime Mayo, SUBRECIPE Whisk all ingredients together until they are evenly combined.
  3. Build each Braised Brisket Taco in the following order: grilled flour tortilla 1 each, spicy refried beans ¼ cup, mole braised brisket ¼ cup, grilled corn, off the cob 1 tablespoon, and drizzled cilantro lime mayo 1 tablespoon.
  4. Serve each order of Braised Brisket Tacos with 2 Tablespoons of Pico De Gallo on the side.