Loading... Please wait...

Brisket In Pasilla Chilli And Tomatillo Sauce (Carne Enchilada)

This recipe showcases black Pasilla Chillies. Serves 6-8.


1.5kg trimmed brisket of beef, rinsed and cut into about 2-inch chunks (leave some fat on)
5 whole garlic cloves, peeled
5 peppercorns
2 teaspoons kosher or sea salt, divided (plus more to taste)
450g unripe tomatoes
Juice of 1 lime
100g black pasilla chillies, stems and seeds removed
3 tablespoons corn or safflower oil
One white onion, chopped
1 cup boiling water
500ml meat cooking liquid
Chopped white onion and coriander leaves (optional garnish)


Place meat chunks in a large cooking pot along with 5 garlic cloves, peppercorns and salt. Cover with water, bring to a boil, cover partially and simmer over medium heat for 3 hours, or until meat is very soft. Drain and reserve 2 cups of its cooking liquid.

Meanwhile, roast the tomatoes on a baking sheet under a medium grill for about 10 minutes, turning 2 or 3 times. Tomatoes are ready when their skin is blistered and lightly charred, and their flesh soft, mushy and juicy.

Toast chillies on a hot dry frying pan over low-medium heat, for 5 to 10 seconds per side. chillies will release their aroma and become more pliable, and their inner skin will become a bit opaque. Don't let them burn.

Place toasted chillies and roasted tomatoes in a bowl and cover with 1 cup boiling water and 2 cups of reserved meat cooking liquid (if you don't have 2 cups, add more water). Let this mixture soak for at least a half-hour and up to 4 hours. Pour the mixture into the blender or food processor, puree until smooth and reserve.

Add 3 tablespoons of corn or safflower oil to the same pot in which meat was cooked, and heat over high heat until hot but not smoking. Add cooked meat chunks and brown them, 2 to 3 minutes. Reduce heat to medium, add the chopped onion, and stir as you continue to brown the meat for another 2 to 3 minutes.

Incorporate pureed chilli mixture and a teaspoon of salt. Stir and simmer over medium heat for about 10 more minutes. The meat should be completely tender, yet still in chunks. The sauce should be thick enough to coat the back of a wooden spoon, but not pasty. Taste for salt and add more if need be. Add the juice of a lime and cook for a further 2 minutes. To serve, you can garnish with some raw chopped onion and coriander leaves.

If there is any meat left over, you can cool, store and refrigerate in a closed container and then reheat, covered over a low simmer.

Connect with us: Twitter Facebook