Brisket Chipotle Mashed Potato Enchiladas with Cilantro Cream Sauce

Name: Brisket Chipotle Mashed Potato Enchiladas with Cilantro Cream Sauce
Yield: 6 Plates

When creating this recipe, I wanted to combine the flavors of Texas and Mexico and use ingredients everyone has come to enjoy in their favorite comfort food dish–meat and potatoes. This southern dish blends the right amount of sophistication, spice and comfort. In Mexican cuisine, brisket is known as Suadero. Suadero is noted for having a smooth texture rather than a muscle grain and is commonly slowly cooked in a circular pan.

Tips:

To save time, start your meal when your brisket has 1 hour left to cook.
While your potatoes are boiling, you can start working on the sauce.
When boiling water, always add salt and cover your pot. This will help the temperature rise quicker.

Ingredients

Brisket
1 lb. brisket
2 celery stalks, sliced
1 carrot, sliced
1/2 onion (yellow), chopped
1 clove garlic, chopped
1 package of salted pork or 1 ham hock
1 quart beef broth
1/2 cup chipotle crushed salsa (can)
1 tsp salt
1/2 tsp pepper
2 tbsp Emeril Essence
1 tbsp olive oil
1 poblano pepper
Enchiladas
2 Yukon gold potatoes
1/4 cup chipotle salsa
1/2 tsp salt
1/8 tsp pepper
6 flour tortillas (small)
Sauce
1 tbsp butter
1/2 cup cilantro, chopped
1 garlic clove, minced
1 tbsp onions, chopped
1 lime
1/2 poblano pepper, chopped
16 oz. sour cream
Garnish
1 green bell pepper, chopped
1/2 poblano pepper, chopped
1 avocado
6 sprigs of cilantro

Steps

Step 1
Prep the Brisket
Put a stock pan on medium-high heat. Add olive oil. Season both sides of the brisket with Emeril Essence, 1/2 tsp salt, and ¼ tsp pepper. When oil starts to smoke slightly, sear brisket 1 minute on top and 1 minute on the bottom, then roll the brisket slowly on its side to sear edges. Remove brisket.
Step 2
Make the stock
In the same stock pan, sauté onions, garlic, carrots, celery and poblano pepper for 2 minutes. Add chipotle sauce, brisket, salted pork (or ham hock). Fill stock pot with beef broth (stock should just cover the brisket. If not, add additional stock or water).
Step 3
Cook the brisket
Bring stock to a boil and cover the pot. Reduce heat to low. Simmer for 6 hours. (An alternative method would be to use a crockpot on its lowest setting.)
Step 4
Make the enchiladas
When the brisket has 1 hour left to cook, begin making the enchiladas. Bring a 2-quart pot of salted water to a boil. Peel and dice potatoes. Place the potatoes in boiling water for 12 minutes or until soft. Then, drain the water.

Add chipotle sauce, salt, pepper, and 2 tbsp of the brisket beef broth to the potatoes, then mash and combine.

Preheat oven to 400 degrees. Place 1/2 cup of potatoes inside each tortilla and roll. Place the enchiladas in an ovenproof pan or skillet. Top with 1 tbsp brisket beef broth per enchilada. Bake for 10 minutes.
Step 5
Make the sauce
Place saucepan on medium heat. Add butter. Once the butter has melted, add onions, garlic and poblano pepper. Sauté for 2 minutes. Add sour cream and cilantro. Stir and heat through. Blend the mixture (with a blender or hand immersion blender). Add salt and pepper to taste.
Step 6
Shred the brisket
Remove the brisket from the stock and shred it with a fork. Place shredded brisket in a separate bowl. Strain the stock over the brisket until the brisket is saturated.
Step 7
Serve the enchiladas
Ladle your cilantro sauce on a plate. Cut one enchilada in half. Place one half on the plate on top of the sauce and the second half partially on top of it, making a T shape. Using tongs, quickly transfer 1/2 cup of brisket to the top of the enchiladas. Try not to lose a lot of broth in the process. Garnish the dish with 1/2 tbsp chopped bell pepper, 1/4 tbsp chopped poblano pepper, 2 slices of avocado and 1 sprig of cilantro. Repeat for each plate.

Brisket Chipotle Mashed Potato Enchiladas with Cilantro Cream Sauce

Ingredients

Brisket

Enchiladas

Sauce

Garnish

Steps

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