Asada (3pcs.) Recipe

Make brine

In a heatproof jar or bowl combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt. Stir until the sugar and salt dissolve.

Add the thinly sliced red onion to the brine, press so the onion is submerged, cover and let sit at room temperature for at least 20 minutes. For best flavor refrigerate 1 hour or up to 24 hours. Keep refrigerated until assembly.

Roast tomatoes

Preheat oven to 425°F (220°C). Halve or quarter the roma tomatoes, toss with 1 tsp neutral oil and a pinch of salt on a sheet pan. Roast 15–20 minutes until soft and lightly charred. Let cool slightly.

Blend crema

In a blender or food processor combine roasted tomatoes, sour cream, mayonnaise, chipotle, 1 tbsp lime juice and 1/2 tsp salt. Blend until smooth and creamy. Taste and adjust salt or chipotle for heat. Transfer to a squeeze bottle or bowl and refrigerate until assembly.

Season brisket

Pat brisket pieces dry with paper towel. In a bowl mix 1.5 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp cumin, 1/2 tsp smoked paprika and the minced garlic. Rub the spice mixture evenly over the brisket pieces, then drizzle with 2 tbsp olive oil and 2 tbsp lime juice; toss to coat. Let rest at room temperature 15–20 minutes (or refrigerate and marinate up to 4 hours).

Cook brisket

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil if pan is not well-seasoned. Sear the brisket pieces in batches so they have room—about 2–3 minutes per side—until a deep brown crust forms and internal temperature reaches at least 145°F for medium, or cook longer for more tenderness (brisket is best when cooked low and slow; for faster service sear and then finish covered on medium-low 20–30 minutes until fork-tender). Remove meat to a cutting board and let rest 5 minutes. Slice or shred brisket into bite-size strips.

Keep warm until ready to assemble. If desired, toss sliced brisket with a splash of the pan juices or 1 tsp lime juice to maintain moisture.

Prepare tortillas

Warm corn tortillas on a hot dry skillet or griddle 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos

On each warm tortilla, place about 2 tbsp shredded iceberg lettuce, then divide the brisket evenly among 9 tortillas (roughly 1.25 oz / 35 g per taco). Top with about 1–2 tbsp diced tomatoes and 1–2 tbsp diced cucumber per taco. Add a spoonful (about 1 tsp) of pickled red onions, and a sprinkle of chopped cilantro. Drizzle 1 tsp roasted tomato crema over each taco. Finish with a squeeze of lime and optional crushed red pepper or hot sauce to taste.

Serve tacos immediately while warm.