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  • Prep
    10 min
  • Total
    4 hr 20 min
  • Servings
    4 - 6

Brisket Enchiladas


For the sauce

  • 1 can of whole tomatoes, 796 ml (28 oz)
  • ½ an onion, chopped
  • 4 cloves of garlic, peeled
  • 10 ml (2 tsp) of coriander seeds
  • 15 ml (1 tbsp) of cumin seeds
  • 2 jalapeño peppers, seeded, cut into rounds
  • Salt and pepper, to taste

For the meat

  • 1 piece of brisket, 1 kg (about 2 lbs)
  • 250 ml (1 cup) of stout
  • 1 jar of store-bought salsa, 500 ml (2 cups)



  • Jalapeño rounds, chopped green onion, chopped coriander, sour cream, lime wedges


  1. In a blender, crush the tomatoes with the onion, garlic, spices, and peppers. Season to taste.
  2. Pour half of the resulting sauce into a slow-cooker and then put in the beef. Baste the meat with the rest of the sauce and add the beer. Cover and cook in the slow cooker for 4 hours at high heat (or in a covered pot in a 150 oC / 300 oF oven). The meat should shred easily with a fork.
  3. On a work surface, cut the meat into slices about 2.5 cm (1 in.) thick. In a bowl, combine the sauce from the cooked meat with the salsa.
  4. Pre-heat the oven to 200 oC (400 oF).
  5. Pour half of the sauce into a rimmed, oven-safe dish. On your work surface, top each tortilla with a slice of cheese, some beef, and 30 ml of sauce before rolling it up.
  6. Place the enchiladas (rolled tortillas) on the sauce in your rimmed dish, baste with the rest of the sauce, and top with the remaining cheese slices. Cook for 10 minutes on the centre rack in the pre-heated oven.
  7. Top with jalapeño, green onion, coriander, sour cream, and lime, if desired.

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