La Pelua Recipe

Prepare and season protein

Pat the brisket or chicken thighs dry with paper towels. Combine salt, black pepper, ground cumin, and garlic powder and rub evenly over both sides of the meat.

Sear the protein

Heat 2 tbs vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, add the brisket (sear 3–4 minutes per side until browned) or chicken thighs (sear 4–5 minutes per side until golden). Remove meat and set aside.

Shred or slice

For brisket: after braising (see next section) shred with two forks into bite-sized pieces. For chicken: after braising, shred with forks or slice into strips. Reserve 1/2 cup of the braising sauce to mix with the shredded meat. Transfer shredded/sliced meat back to the skillet, stir in the grated or crumbled cheese until melted and evenly distributed (about 2–3 minutes over low heat). Keep warm.

Cook aromatics

After removing the seared meat, add the chopped onion and minced jalapeño to the same pot. Cook over medium heat 4–6 minutes until softened and beginning to brown, stirring occasionally. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and make sauce

Pour in the tomato sauce and broth, scraping up browned bits from the bottom of the pan. Stir in chipotle (if using), lime juice, dried oregano, smoked paprika, and brown sugar. Bring the mixture to a gentle simmer.

Braise the protein

Return the seared brisket or chicken to the pot, nestling it into the sauce. If using brisket, reduce heat to low, cover and simmer gently for 2 to 2 1/2 hours until very tender (or transfer to a 300°F/150°C oven, covered, for the same time). If using chicken thighs, cover and simmer 25–35 minutes until cooked through and tender. Check occasionally and add a splash of water or more broth if the sauce reduces too much.

Reduce sauce and finish

When the meat is done, remove it to a cutting board and tent with foil. Increase heat and simmer the remaining sauce until slightly thickened, about 5–8 minutes. Taste and adjust seasoning with salt, pepper or more lime juice as needed. Reserve 1/2 cup of sauce to fold into the shredded meat.

Assemble La Pelua by warming tortillas on a hot griddle or skillet about 30 seconds per side. Place a portion of the cheesy shredded meat in each tortilla, top with chopped cilantro and optional pickled red onions.

Serve immediately with extra reserved sauce on the side for spooning and lime wedges if desired. Makes about 8 tacos or servings for 4 people.