Braised Brisket Tacos

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring 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:

6571 - Custom Culinary Mole Negro

What You'll Need

Yield: 12 tacos

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	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

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.
Cilantro Lime Mayo, SUBRECIPE Whisk all ingredients together until they are evenly combined.
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.
Serve each order of Braised Brisket Tacos with 2 Tablespoons of Pico De Gallo on the side.