Smoked brisket enchiladas rojas with lime crema
Brian Lagerstrom · ♥ 5.9K likes · 196.8K views · 28 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 700 g smoked brisket
- 150 g diced onions
- 150 g poblano
- 20 g garlic
- 350 g pepper jack
- 10 g cumin
- 4 g oregano
- 1 L broth
- 15 g brown sugar
- 5 g salt
- 25 g white distilled vinegar
- 200 g sour cream
- 50 g milk
Chop the brisket into chunky, shreddable cubes.
- olive oil
Sweat diced onion, poblano and garlic in olive oil in a pan over medium heat.
Suburban mom versus Mexico City enchiladas
Add the brisket, sear it and shred it down in the pan.
- ¼ cup oil
- 50–75 g chili powder
- 50–75 g paprika
Heat about a quarter cup of oil and fry the chili powder, paprika, cumin and oregano briefly to bloom them.
- 2 tbsp bouillon
- 2 can tomato sauce
Add the broth and bouillon, then the canned tomato sauce, brown sugar, salt and white vinegar.
Simmer to reduce by about 50%, about 15 minutes, until it grips a tortilla without being gloppy; taste.
- mild cheddar
Pour sauce onto a plate, dip and flip each tortilla in it; put a little sauce in the bottom of the baking pan.
Saucing and filling the tortillas
Fill each tortilla with brisket then cheese, without overstuffing, roll and lay in the pan, about a dozen.
- 12 whole tortillas
Cover with equal parts of the two cheeses.
- ½ whole lime
- salt
For the lime crema, combine sour cream with the zest and juice of half a lime and a little salt, thinned with milk to a sauceable consistency.
Lime crema