Brisket Tacos

saveur.com

Sonya Terjanian

subheading: For the Brisket:

1⁄4 cup vegetable oil

2 lb. lean beef brisket

kosher salt and freshly ground black pepper

1 cup finely chopped carrot

1 cup finely chopped celery

1 cup finely chopped yellow onion

5 garlic cloves, peeled

2 cups canned tomato puree

2 tbsp. adobo sauce from a can of chipotles in adobo

1⁄4 tsp. ground cumin

1⁄4 tsp. dried Mexican oregano

5 thyme sprigs

1 bay leaf

1 (12-ounce) bottle Mexican beer

subheading: For the Tomatillo Salsa:

1⁄2 cup cilantro leaves, plus more, finely chopped, for serving

5 medium-to-large tomatillos, husks removed then quartered

2 garlic cloves, peeled

2 jalapeños, stemmed, seeded, and cut lengthwise into 8 strips each

1 small yellow onion, peeled and quartered

1 avocado, halved, pitted, peeled, and cut lengthwise into 12 wedges

8 (5") corn tortillas, warmed

lime wedge and finely chopped red onion, for serving

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