Brisket and poblano stew
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    • 2 pounds cooked and shredded beef brisket
    • 2 garlic cloves (not peeled)
    • 1 pound whole peeled plum tomatoes
    • 4 teaspoons chopped canned chipotle chiles in adobo
    • 1 teaspoon dried Mexican oregano
    • 1 link dried palacios chorizo, finely chopped
    • 1 tablespoon blended oil
    • 2 ounces crumbled queso fresco


Baking Directions:

Heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles and oregano, then purée until smooth. Cook chorizo in oil in a heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes. Stir in shredded beef brisket and simmer 10 minutes. Serve in a cazuela over corn bread with a poached egg on top and sprinkled with cheese.

Recipe tags

Easy Mexican

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