Love waking up on Thursday to spend some time with my pals Angelina and Chris on KAMR Today in Amarillo. This recipe takes a little work (but only in terms of time…it’s really quite simple). Take time to prepare your brisket accurately, making sure to allow the brisket to come to room temperature before searing, and that you allow it to rest before slicing. If you do these little things right…your meal will be incredible!
Brisket Tacos w/ Ancho Crema
Ingredients
BRISKET:
- 5 lb Brisket trimmed
- 1 ea Onion sliced
- 2 ea Garlic Clove whole crushed
- 12 oz ZiegenBock
ANCHO CREMA:
- ½ cup Sour Cream
- ½ cup Ancho Chile reconstituted/pureed
- 1 ea Lemon juice only
Instructions
BRISKET:
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Sear brisket on all sides. Remove from pan.
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Saute onion and garlic in olive oil.
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Deglaze with beer.
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Add brisket back to pan. Cover with foil.
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Roast at 350F for 30 min. Flip.
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Roast an additional 2 hrs. at 250F.
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Rest for 20 minutes before chopping.
ANCHO CREMA:
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Whisk ingredients together thoroughly.
PLATE:
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Place 2 corn tortillas on plate.
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Top each with 3 oz brisket.
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Finish with ancho crema.
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Optional: Add a dressed Arugula and Cabbage Salad for flavor and texture.
