A selection of homemade salsas to accompany your meal.

Homemade Salsas

Enchiladas stuffed with brisket and topped with green chili sauce.

Green Chili Brisket Enchiladas

Soft tacos filled with slow-cooked barbacoa beef.

Barbacoa Tacos

Delicious tacos filled with cheese and birria meat.

Quesabirria Tacos

Enchiladas filled with chicken and drizzled with mole sauce.

Mole Chicken Enchiladas

A mouth-watering pizza topped with tender birria meat.

Birria Pizza

Finely chop the tomatoes, onion, and cilantro.

Prepare Ingredients

In a bowl, combine the chopped ingredients with lime juice and salt. Mix well.

Mix and Season

Let the salsa sit for at least 30 minutes before serving to let the flavors meld.

Chill

Chop the pineapple, red onion, and jalapeño finely.

In a bowl, mix the prepared ingredients with cilantro, lime juice, and salt. Stir well.

Allow the salsa to rest in the refrigerator for at least 30 minutes before serving.

Dice the mango, red bell pepper, and red onion.

Combine the diced ingredients in a bowl with cilantro, lime juice, and salt. Mix thoroughly.

Let the salsa chill in the refrigerator for about 30 minutes before serving.

Tomatoes

Onion

Cilantro

Lime Juice

Salt

Pineapple

Red Onion

Jalapeño

Mango

Red Bell Pepper

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute.

Prepare the Filling

Add the shredded brisket, cumin, salt, and pepper to the skillet. Mix well and cook for 5 minutes until heated through.

Combine Ingredients

Preheat the oven to 350°F (175°C). Take a corn tortilla, place a generous amount of the brisket mixture in the center, and roll it up. Place the rolled tortilla seam-side down in a baking dish. Repeat with remaining tortillas.

Assemble the Enchiladas

Pour the green chili sauce evenly over the enchiladas. Sprinkle shredded cheddar cheese on top.

Add Sauce and Cheese

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

Bake

Remove from oven and let cool for a few minutes before serving. Enjoy your Green Chili Brisket Enchiladas!

Serve

brisket, cooked and shredded

corn tortillas

green chili sauce

cheddar cheese, shredded

olive oil

onion, diced

garlic, minced

cumin

salt

pepper

In a slow cooker, add the chuck roast, beef broth, apple cider vinegar, chipotle peppers, ground cumin, oregano, minced garlic, salt, black pepper, and bay leaves. Stir to combine.

Prepare the Barbacoa

Cover and cook on low for 8 hours, or until the beef is tender and easily shredded.

Cook

Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices.

Shred the Beef

In a skillet or on a grill, warm the corn tortillas until they are soft and pliable.

Warm the Tortillas

Fill each tortilla with shredded barbacoa beef. Top with chopped cilantro, diced onion, and sliced radishes. Serve with lime wedges.

Assemble the Tacos

Chuck roast

Beef broth

Apple cider vinegar

Chipotle peppers in adobo sauce

Ground cumin

Dried oregano

Garlic cloves, minced

Black pepper

Bay leaves

Corn tortillas

Fresh cilantro, chopped

Lime, cut into wedges

Diced onion

Sliced radishes

In a large pot, add the beef chuck roast, water, dried guajillo and ancho chiles, onion, garlic, cumin, oregano, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for about 2-3 hours until meat is tender.

Prepare the Birria

Once the meat is cooked, remove it from the pot and shred it. Strain the broth (consommé) and set aside.

Make the Consommé

In a skillet, heat a tortilla over medium heat. Add a generous amount of shredded meat and top with shredded cheese. Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy.

Prepare the Tacos

Serve the quesabirria tacos with a side of the reserved consommé for dipping. Garnish with chopped cilantro, chopped onions, and lime wedges.

Beef chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Cumin

Oregano

Water

Shredded cheese (Oaxaca or mozzarella)

Chopped cilantro

Chopped onions

Lime wedges

In a skillet over medium heat, heat olive oil. Add chopped onions and sauté until translucent. Stir in the shredded chicken and season with salt. Cook for 3-5 minutes until heated through. Remove from heat and set aside.

Prepare the Chicken Filling

Preheat oven to 375°F (190°C). Take a corn tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas.

Pour the mole sauce evenly over the rolled enchiladas in the baking dish. Sprinkle shredded cheese on top.

Add Mole Sauce

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Remove from oven and let cool for a few minutes. Garnish with fresh cilantro and a drizzle of sour cream before serving.

Shredded cooked chicken

Mole sauce

Shredded cheese (like Oaxaca or Monterey Jack)

Fresh cilantro

Sour cream

Olive oil

Preheat the oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness. Place it on a pizza stone or baking sheet.

Prepare the Pizza Dough

In a skillet, heat olive oil over medium heat. Add the birria meat and taco seasoning, cooking until heated through. This should take about 5 minutes.

Prepare the Birria Topping

Spread the cooked birria meat evenly over the pizza dough. Top with shredded mozzarella cheese, chopped onion, and sliced jalapeños.

Assemble the Pizza

Bake in the preheated oven for about 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, top with fresh cilantro, and serve with lime wedges on the side.