Ingredients
For the Brisket
For the Salsa Macha:
- 2 guajillo chilies, stems removed and roughly chopped
- 2 ancho chilies, stems removed and roughly chopped
- 2 árbol chilies, stems removed and roughly chopped (for heat)
- 1/2 cup neutral oil (e.g., grapeseed or vegetable oil)
- 4 cloves garlic, thinly sliced
- 1/4 cup peanuts (unsalted, roughly chopped)
- 1 tbsp sesame seeds
- 1 small tortilla, toasted until crispy and broken into pieces
- 1 tbsp apple cider vinegar
- Salt to taste
For the Tacos:
- Flour tortillas
- Oaxaca cheese, shredded
- Chopped brisket (prepared using your traditional method)
- Fresh cilantro, finely chopped
- Raw white onion, finely diced
Directions
- Prepare the Brisket:
-Follow your traditional method: trim, season with mustard and Duce’s Wild Texas Rub, smoke to an internal temperature of 205°F, and let rest. Chop the brisket into bite-sized pieces. - Make the Salsa Macha:
- Heat the oil over medium-low heat and sauté the garlic until golden. Remove and set aside.
- Fry the guajillo, ancho, and árbol chilies in the oil for about 30 seconds until fragrant. Remove and set aside.
- Toast the tortilla pieces in the oil for about 10 seconds.
- Add the peanuts and sesame seeds to the oil and fry for an additional 30 seconds.
- Transfer the oil, garlic, chilies, tortilla pieces, peanuts, and sesame seeds to a blender. Add apple cider vinegar and salt, and blend until coarsely textured. - Assemble the Tacos:
- Warm the flour tortillas on a skillet or grill.
- Place a layer of shredded Oaxaca cheese on each tortilla and let it melt.
- Add the chopped brisket.
- Drizzle with Salsa Macha. - Garnish:
- Top with fresh cilantro and finely diced raw white onion for added freshness and crunch. - Serve:
- Serve immediately while warm for the best flavor.
