Get ready for a Star Spangled 4th of July with this flavorful taco recipe by Esquire’s Chef of the Year, Chef Ray Garcia, owner of Broken Spanish and BS Taqueria, whose recipes are influenced by his grandmother and East LA childhood.
Made with TABASCO® Chipotle, Ray’s full-flavored Chipotle Brisket Tacos are a bold addition to any 4th of July menu. “One of the best things about TABASCO® is that it is versatile, yet distinct, it helps to round-out the flavors of the dish and makes it shine, without masking the other ingredients,” stated Ray.
Ray also has some entertaining tips for the holiday, “Get a jump on your prep, if there are items you can do earlier in the morning, get them out of the way so you can have time to enjoy the party yourself. Clean as you go, so you don’t have a big mess at the end.”
Ray’s tasty taco recipe is sure to kick up your 4th of July festivities with family and friends!
Chipotle Brisket Tacos
Created by Chef Ray Garcia
For Taco Filling:
5 lb. Beef Brisket
1⁄4 cup Canola Oil
2 White Onions, quartered
12 Garlic Cloves
1 lb. Tamarind Paste
2 (7 oz.) Cans Chipotle Peppers in Adobo
1 cup TABASCO® Chipotle Pepper Sauce
1 Bay Leaf
4 cups Light Brown Sugar
4 quarts Water
Freshly Ground Pepper
Fresh Corn Tortillas
For Taco Topping
2 Red Onions, julienned
1/4 cup Lime Juice
1 tbsp Habanero Pepper, diced
Kosher Salt to taste
1 cup Fresh Cilantro, picked
For Taco Filling:
Clean brisket by trimming off excess fat, cut into 5-inch pieces, and season with salt and pepper.
Heat canola oil in large, heavy bottomed, stainless steel pot over medium high heat.
Add brisket to the pot and sear each side until meat is deep golden brown. Once browned, remove brisket from the pot and set aside for later.
In a separate large, heavy bottomed, stainless steel pot, sauté onions and garlic until translucent. Add tamarind, chipotles, TABASCO® Chipotle Sauce, bay leaf, brown sugar and water and bring mixture to a simmer.
Once brown sugar has dissolved within the mixture, add reserved brisket to the pot, cover with aluminum foil lid and simmer for 3 hours or until tender.
Remove the brisket, shred and set aside.
In a food processor, blend the remaining liquid and then combine with shredded brisket in a bowl or pot until ready to serve.
If preparing the day before, let shredded brisket and liquid cool before placing in the fridge overnight. Re-heat in a large, medium to heavy weight stainless steel pot before serving.
For Taco Topping:
Mix red onion, lime juice and habanero peppers in a bowl; season with salt and allow to sit for 1 hour.
Build tacos by adding heated brisket to a warm fresh corn tortilla and top with onion mixture and cilantro leaves as desired.
Makes 8-10 Servings.