Brisket In Pasilla Chile And Tomatillo Sauce Recipe
Recipe By Pati Jinich
This is by far, the best brisket i've ever had. The meat chunks gain a nutty brown crust as they cook, yet as you take a bite they fall apart in your mouth. And the sauce, thick, a bit tart, a bit spicy and wholeheartedly rich, enhances the flavor of the meat. It is a dish with a flavor hard to forget: it has loads of personality.
4.8
18 Rating -
Rate
Non Vegdiet
4hr 25minstotal
4hr 25minsCook
4hr 25m.total
4hr 25m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Brisket In Pasilla Chile And Tomatillo Sauce Recipe
- 0.83 Garlic Cloves Peeled
- 0.83 Peppercorns
- 0.33 teaspoon Kosher or sea salt divided
- 0.17 pound Tomatillos husks removed and rinsed
- 1/2 ounce Black or pasilla chiles stems and seeds removed
- 1/2 tablespoon Corn or safflower oil
- 0.08 cup White onion chopped
- 0.17 cup Boiling water
- 0.33 cup Meat cooking liquid
- 0.33-1/2 tablespoon Grated piloncillo or dark brown sugar
- As required Chopped white onion and cilantro leaves optional garnish
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Pati Jinich