Mexican Inspired Beef Brisket
- Jen Vondenbrink
- Mar 18
- 3 min read
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Are you ready to take your brisket game to a whole new level? If so, then you need to try making this Mexican Inspired Beef Brisket. This dish is a flavor explosion that will leave you wanting more, so make sure you have leftovers.
The key to a great Mexican beef brisket is the rub. A good rub should be a blend of spices that will add depth and complexity to the flavor of the meat. Some of my favorite spices to use in a Mexican brisket rub include cumin, chili powder, paprika, garlic powder, and onion powder. I’ve also added chipotle powder and smoked paprika for a deeper flavor.
Once you have your rub, it's time to start braising the brisket. Braising is a slow cooking method that involves searing the meat and then simmering it in a liquid. I use my grandmother's Le Creuset Dutch Oven. I know those are really expensive now, so if you don't have a good Dutch oven, I would recommend the Lodge Dutch Oven. It is over a third of the cost of the Le Creuset and does a fabulous job. You want to make sure you are using an enameled dutch oven or stainless steel. Don't use a simple cast iron Dutch oven because the acidic sauce will react with the cast iron and leach trace minerals into the dish, making it taste metallic and may ruin the pot. According to Lodge, "As a general rule, you shouldn’t leave acidic ingredients directly in cast iron for more than about 45 minutes."
For a Mexican beef brisket, I like to use a tomato-based braising liquid with a touch of orange juice. This adds a touch of sweetness and acidity that balances out the spice of the rub.
Once the brisket is cooked, it's time to shred it and serve it up. I like to serve my Mexican beef brisket on tortillas with all the fixings. This includes things like avocado, cilantro, onion, and salsa. You can also use the shredded beef to make tacos, burritos, or enchiladas.
If you're looking for a more affordable option, you can use corned beef brisket instead of regular beef brisket if it is in season. Corned beef is already seasoned, so it adds another layer of flavor when rubbed with the spices. Simply braise the corned beef the way you would the regular brisket, and you are good to go.
No matter what type of beef you use, I guarantee that you'll love this recipe. It's the perfect dish for a crowd, and it's sure to be a hit with everyone who tries it.
Tips for serving your Mexican beef brisket
Serve the shredded beef on tortillas with your favorite toppings or in burritos or enchiladas.
Make delicious lettuce cups topped with your favorite fresh ingredients.
Serve the shredded beef on a bed of rice or quinoa.
Make a beef brisket sandwich with the shredded beef, cheese, and your favorite toppings.
Alternatives to using brisket
Beef can be expensive, so check out what’s on sale. You want something that can cook for a long time. The key is making sure the beef is of good quality. It really does make a difference. Cook it long enough so it falls apart. Don’t rush it. Then, let the meat rest before shredding it because that will keep it moist.
Corned beef, as I mentioned.
Chuck roast
Flank steak
This recipe, as always, is just a suggestion. Don’t be afraid to experiment with different spices you have in your cabinet. Alternatively, you could even use a packaged spice mix; just make sure to check if it has salt added. If so, leave the additional salt out.
I hope you enjoy this recipe as much as I do.
Additional resources:
Happy cooking!
Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020. Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook. Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking. Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.
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