Category: not set
Cuisine: not set
3 pounds trimmed brisket of beef rinsed and cut into about
5 garlic cloves peeled
5 peppercorns
2 teaspoons kosher or sea salt divided (plus more to taste)
1 pound tomatillos husks removed and rinsed
3 ounces black or pasilla chiles (may sub for New Mexico ch
3 tablespoons corn or safflower oil
1/2 cup white onion chopped
1 cup boiling water
2 cups meat cooking liquid
2 to 3 tablespoons grated piloncillo or dark brown
Chopped white onion and cilantro leaves optional g
Have always enjoyed it. Used this with beef, chicken, and pork. There's always enough sauce to save for a second recipe. Occasionally, it turns out more spicy than we like. So we've added stock and/or tomato paste. Generally, serve over rice with extra sauce to soak into the rice. Also have used over cauliflowered rice. THIS generally needs to simmer in sauce for a while since it doesn't really soak up the flavor on the plate.
1BHFamily
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