Brisket Tacos With Chestnut Mole

Recipe Directions

1. For best results, take the brisket out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the brisket longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing). Pour the latin seasoning (b) over the rice. Mix well with a fork. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the braised brisket (c) to the pan and stir to spread out the pieces of brisket. Pour the chestnut mole (d) over the brisket. Cook for 4 minutes, stirring occasionally.
4. While the brisket is cooking, add the cabbage and radish (e) to a mixing bowl. Pour the cilantro lime dressing (f) over top. Season with a pinch of salt and pepper. Stir well to coat the vegetables with the dressing and set aside.
5. Open the package of corn tortillas (g). Wrap them up in a dish towel or paper towel and warm them in your microwave for 30-60 seconds. Place the warm tortillas on a plate.
6. When the brisket has finished cooking, spoon into a serving bowl. At this point, your latin rice should be ready. Spoon into another serving bowl.
7. Line up the warm tortillas beside the bowls of brisket in mole, slaw and rice so everyone can assemble their own tacos.