Recipe courtesy of Julian Medina

Tacos de Brisket (Bohemia-Braised Brisket, Tomatillo Salsa, Avocado, Horseradish Crema and Cilantro)

  • Level: Intermediate
  • Total: 4 hr
  • Prep: 35 min
  • Cook: 3 hr 25 min
  • Yield: 12 tacos
Share This Recipe


Matzo Tortillas (could also use store-bought): 


To Serve:

Horseradish Crema:


  1. For the matzo tortillas: In a bowl, work the fine matzo meal, warm water, oil and salt very well together with your hands until a soft dough forms. Form twelve 1 1/2-inch balls, and roll between plastic wrap to form a tortilla shape. 
  2. Preheat a nonstick griddle or pan over medium heat. Cook the matzo tortillas on each side until lightly brown, flipping once.
  3. For the brisket tacos: Set the oven for 325 degrees F. Sprinkle the brisket with cracked black pepper and kosher salt. Heat the oil in a Dutch oven over high heat. Place the brisket in the pot and sear on all sides, 2 to 3 minutes per side. When the meat is browned, remove from the pot and set the brisket aside. Reduce the heat under the pot. 
  4. To the Dutch oven, add the carrots, celery, onions and garlic, and let cook for about 5 minutes. Add the tomato puree, chipotle puree, cumin, oregano, thyme and bay leaf. Saute the ingredients together. Once the ingredients have cooked 2 to 3 minutes, add the beer and bring to a boil for 1 minute. 
  5. Return the brisket to the pot and pour in water until it covers the meat. Bring the liquid to a boil, and then lower the heat to a simmer. Cover with aluminum foil and place the pot in the oven until thoroughly cooked and tender, 2 to 3 hours. Remove from the oven. Let the meat rest and cool in the braising liquid. 
  6. Once cooled, remove the brisket from the liquid and cut into slices. Set aside.
  7. Pour the braising liquid into a blender or food processor and blend until smooth. Then pour the braising liquid back into the pot and reheat over medium heat. Return the sliced meat to the pot and let it reheat in the sauce.
  8. To assemble and serve: Serve 2 matzo tortillas per plate. Fill generously with the braised brisket. Then add 1 tablespoon tomatillo salsa, avocado and Horseradish Crema to top. Sprinkle with the cilantro leaves and serve.

Horseradish Crema:

  1. Mix together the crema, horseradish, vinegar and salt.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.