Fantastic "Fajita Brisket / Sweet Sour Chipotle Sauce" Made Simple and Easy with "GOYA" Products!
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Fantastic "Fajita Brisket / Sweet Sour Chipotle Sauce" Made Simple and Easy with "GOYA" Products!

cooking brisket takes time

Well I have a specific taste today for one of my favorite things, "Fajita Brisket" . This simple recipe takes time to prepare but offers exceptional value and taste to you for tonights dinner! Early preparation is the key. I make my choice of brisket as to be one with as little fat as possible, and then trim the fat to be about 1/4 inch thick where it is most prominent on the slab of meat. Next I prepare the dry rub. This rub is one I came up with after many tries and the resulting product is one I swear by.

After cleaning the brisket it is most important to make a leakproof pocket of Foil for it to be tightly wrapped in for cooking. Next I will rub the brisket with the dry rub on both sides being VERY generous with the rub! Place the brisket in the foil pack and add 16oz  of Apple Cider {I use a french Cider, they are much drier than the English version of hard ciders, more like Champagne, "Bel Normandy"} . Now we need to close the foil tightly and cook in the oven on 225 degree for 9 hours. When removed from the oven I suggest letting it rest for atleast 1hour before removing to slice. We always slice a brisket  against  the grain of the meat in thin slices. I suggest this is the perfect meat choice for soft-tacos, or as I like to serve it with a beautiful "Sweet & Sour Chipotle Sauce". The side dishes are just as important for a fantastic and off the hook meal experience, my choices will follow as well.

  • The Fajita Rub:                            This rub makes enough for 3 Brisket
  1. 4 tbs salt free Adolph's Meat Tenderizer
  2. 4 tsp cracked Black Pepper
  3. 5 tbs Lemon Pepper
  4. 5 tbs Granulated Garlic
  5. 5 tbs Smoked Salt
  6. 3 tsp Ground Cinnamon
  7. 4 tbs Ground Cumin
  8. 3 tbs Dried Onion Flakes
  9. 4 tbs Chile Powder
  10. 4 tsp each dried oregano, thyme, and cilantro
  • Mix all dry seasonings well and rub a generous amount on both sides of the brisket. If you can not find the French Apple Cider I suggest a can of Dark Beer.

The Chipotle Sauce is my choice if serving as a Taco or as an entree just plated with rice and beans! It is simple and offers a robust flavor that makes this recipe unique! In a blender mix all ingredients and set aside to be served as a sauce for the plated brisket. I make it a day ahead so as the flavors meld well.

  • Sweet & Sour Brisket Sauce:
  1. One 12 oz jar "Goya, Sofrito" tomato cooking base
  2. 3 tbs Ketchup
  3. 1/2 bottle "Goya, Mojo Chipotle Marinade"
  4. 2 tbs Olive Oil
  5. 1/2 cup fresh lime juice
  6. 1 clove fresh garlic
  7. 2 tbs grainy mustard
  8. 1/3 cup Honey
  9. 4 tbs Balsamic Vinegar
  10. 1/2 tsp smoked salt, and 1/2 tsp cracked black pepper
  11. 1 tsp Ground Cumin
  12. 2 1/2 tbs minced cilantro leaves
  • Blend till smooth in the blender, and its done!

I serve this Brisket with a kind of play on Spanish Rice and Black Beans, both seasoned with "GOYA" seasonings. For a simple Rice I use the "Goya Yellow Rice". It is a prepackaged product with great result. I only add diced tomato, chopped green onion,  chopped fresh cilantro, and toasted almond slices to the rice just before serving! I also love the "GOYA" canned Black Beans, served just as they are, I only heat  top with  Dry Jack Cheese and plate! Flour Tortillas round out what will be a fantastic dinner! If you like a salad with your dinner try some diced Avacado tossed with, diced Tomato, chopped green onion, chopped Cilantro dressed with lime juice and drizzled with Olive Oil sprinkled with Sea Salt.......simple and fresh! But don't forget it is a perfect choice for great tacos, just dress with lettuce, tomato, and some of your favorite salsa!

When entertaining this is a stylish meal that much of may be preped and cooked ahead. I do have a suggestion on wine to be served with this meal, you may be surprized at my choice but trust me it is a great blend of flavors and an affordable choice! The "Wild Horse, Red Zinfandel" from Paso Robls is so great with this menu, as the wine offers Bright, Jammy Strawberry and Raspberry flavors with notes of smoke and spice!

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Comments (2)

This sounds absolutely fabulous as was tonight's dinner. Thank you for making it special. I will be a follower in many ways! Judy

Thanks for the great recipe!