Receta de Tacos de Falda de Ternera Estofada Picante

Ingredientes

• 2 1/2 pounds beef brisket
• 2 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoons grounded black pepper, divided
• 2 tablespoons avocado oil
• 4 cloves crushed garlic
• 2 tablespoons tomato paste
• 2 cups beef stock
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican oregano
• 2 tablespoons lime juice
• 12 (5-inch) corn tortillas
• 3/4 cup salsa verde
• 3/4 cup crumbled cotija cheese
• 3/4 cup pickled onions
• 1 large avocado, sliced thinly
• 1/3 cup sliced radishes
• 12 sprigs cilantro
• 8 lime wedges

Preparación

1. 1

   Preheat oven to 300 F.

2. 2

   Season the brisket on both sides with 2 teaspoons of kosher salt and 1 teaspoon of pepper.

3. 3

   Heat the oil in a Dutch oven over medium-high heat.

4. 4

   Sear the brisket for 4 minutes until browned.

5. 5

   Flip the brisket and sear for an additional 4 minutes.

6. 6

   Remove the brisket and set it aside. Turn the heat down to medium. Add the garlic and tomato paste and cook for 2 minutes.

7. 7

   Add the stock, cumin, chili powder, smoked paprika, garlic powder, onion powder, and oregano. Stir.

8. 8

   Add the brisket back to the pot. Cover and cook for 3 to 3 ½ hours, turning once, until tender.

9. 9

   Transfer the brisket to a cutting board and shred it using two forks.

10. 10

    Add the brisket back to the pot and simmer for 5 minutes.

11. 11

    Add the lime juice and the remaining salt and pepper to the brisket. Check the seasoning.

12. 12

    Heat the corn tortillas in a dry pan on both sides until warm and lightly charred.

13. 13

    Fill the tortillas with brisket, shaking off any excess braising liquid.

14. 14

    Top with salsa, cotija, pickled onions, avocado, radishes, and cilantro. Serve with lime wedges.