Brisket in Pasilla Chile and Tomatillo Sauce

This is by far, the best brisket I’ve ever had.

The meat chunks gain a nutty brown crust as they cook, yet as you take a bite they fall apart in your mouth. And the sauce, thick, a bit tart, a bit spicy and wholeheartedly rich, enhances the flavor of the meat. It is a dish with a flavor hard to forget: it has loads of personality.

It’s become the trump card I pull out for guests that love unusual and authentic flavors from Mexico. The best part of it is, the hardest part about making it, is waiting for the brisket to cook on its own.

I first tried a version of it in Santa Fé de la Laguna, Michoacán. A popular dish in that region, it goes by the name of Carne Enchilada. A young and knowledgeable Purépecha cook, Berenice Flores, showed me how to make it at her home. When my whole family sat down to eat it, we kept asking her for more corn tortillas to wipe the sauce clean off the plates.

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In Michoacán its typically made with pork, but when I got back home to DC, I couldn’t resist trying it with brisket. As well as adding a layer of seasoned onion to the sauce.

When Cecilia Ramos, Executive Director for Mexico and the Dominican Republic at the IADB, invited me to cook an authentic Mexican menu for the monthly Board of Directors, the first thing that popped into my mind was this dish.

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The sauce has a base of two exemplary Mexican ingredients that are now widely available in the US.

First, Pasilla or Black chiles, which are the dried Chilaca chiles, by far the most common chiles grown and used in Michoacán. Their flavor is earthy, a bit bitter and slightly spicy.

If you don’t find Pasillas, you can substitute with New Mexico chiles.

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Secondly, the Tomatillos, with their singular tasty tartness. The combination of the Pasillas and the Tomatillos is so good, its even hard to describe.

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Aside from having a lot of fun planning the menu, cooking at the kitchens of the IADB under the expert guidance of Chef Craig Psulgi was quite a ride.

Forget about the facility: It’s any cook’s dream. What’s more, the cooking team he directs is a group of international hard working people with the friendliest of dispositions.

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They are used to making all sorts of Latin American meals, focusing on different national cuisines to satiate the cravings of the multicultural staff from the IADB. Thus making a unique Mexican menu at the IADB is one big challenge.

In the end, what I really wanted, was to make the Mexican patrons there feel back at home.

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Though I had thought of a full menu, I didn’t consider the appetizer for the pre-lunch hour. Since they had some beautiful shrimp, we came up with a tasty appetizer: quickly sauteed shrimp on top of a brioche toast, smothered with an easy Mexican avocado cream, topped with a spicy red bell pepper sauce.

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For the salad, we had watercress and spinach with a Jamaica vinaigrette.

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We offered a choice between Pasilla and Tomatillo brisket and an Acapulco style fish. Both with a side of a comfy Mexican rice and a pickled chayote side
(sorry about the photo with the fluorescent lighting of the professional kitchen…)

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Yes there is always one or another kind of drama in the kitchen.

We almost dropped the entire tray with all of the brisket on the floor.

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Chef Psulgi caught it just on time.

And with that extra adrenaline rush, plating away we went.

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Always have to put a finishing touch in there…

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The waiters, I must say, were quite patient and helpful.

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And right before the luncheon started, I was invited to step out to describe what it was that they were all about to eat, that was on their menus…

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I’m happy to say that everyone seemed to love the brisket. Yes. Even the ones who opted for fish, because I insisted they try the brisket too…

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For dessert we offered black and white Tres Leches Cake
Because it was a soothing end, for the feast of flavors that came beforehand…

Brisket in Pasilla Chile and Tomatillo Sauce

Carne Enchilada

Recipe Yield

6 to 8 servings

Cooking time

4 hours 25 minutes

Rate this recipe

4.41 from 5 votes


  • 3 pounds trimmed brisket of beef rinsed and cut into about 2-inch chunks (leave some fat on!)
  • 5 garlic cloves peeled
  • 5 peppercorns
  • 2 teaspoons kosher or sea salt divided (plus more to taste)
  • 1 pound tomatillos husks removed and rinsed
  • 3 ounces black or pasilla chiles (may sub for New Mexico chiles) stems and seeds removed
  • 3 tablespoons corn or safflower oil
  • 1/2 cup white onion chopped
  • 1 cup boiling water
  • 2 cups meat cooking liquid
  • 2 to 3 tablespoons grated piloncillo or dark brown sugar
  • Chopped white onion and cilantro leaves optional garnish

To Prepare

  • Place meat chunks in a large cooking pot along with 5 garlic cloves, peppercorns and salt. Cover with water, bring to a boil, cover partially and simmer over medium heat for 3 hours, or until meat is very soft. Drain and reserve 2 cups of its cooking liquid.
  • Meanwhile, char or roast the tomatillos on a baking sheet under the broiler, or directly on the comal or dry skillet or grill over medium heat, for about 10 minutes, turning 2 or 3 times. Tomatillos are ready when their skin is blistered and lightly charred, and their flesh is soft, mushy and juicy.
  • Toast chiles on a hot comal or dry skillet over-medium heat for 5 to 10 seconds per side. Chiles will release their aroma and become more pliable, and their inner skin will become a bit opaque. Don't let them burn.
  • Place toasted chiles and roasted or charred tomatillos in a bowl and cover with 1 cup boiling water and 2 cups of reserved meat cooking liquid (if you don't have 2 cups, add more water). Let this mixture soak for at least a half-hour and up to 4 hours. Pour the mixture into the blender or food processor, puree until smooth and reserve.
  • Add 3 tablespoons of corn or safflower oil to the same pot in which meat was cooked, and heat over high heat until hot but not smoking. Add cooked meat chunks and brown them, 2 to 3 minutes. Reduce heat to medium, add the chopped onion, and stir as you continue to brown the meat for another 2 to 3 minutes.
  • Incorporate pureed chile mixture, a teaspoon of salt and the piloncillo or brown sugar. Stir and simmer over medium heat for about 10 more minutes. The meat should be completely tender, yet still in chunks. The sauce should be thick enough to coat the back of a wooden spoon, but not pasty. Taste for salt and add more if need be. To serve, you can garnish with some raw chopped onion and cilantro leaves.
  • If there is any meat left over, you can cool, store and refrigerate it in a closed contained and then reheat, covered over a low simmer.


116comments inBrisket in Pasilla Chile and Tomatillo Sauce

  1. Amee

    May 22

    Can I use a different kind of meat? Some type of pork or even chicken? I just bought dried pasilla chilies and now I found a recipe I can make with them.
    Thank you

    1. Pati Jinich

      May 27

      Of course Amee, pork will be delicious!

  2. Michelle G

    Jan 04

    Absolutely loved this! Used some of the left over sauce to make a Shashuka breakfast. Yummy!

    1. Pati Jinich

      Jan 07

      Wow, such a great idea Michelle!

  3. Romelia Armstrong

    Jun 30

    All her recipes are 👍 good and translate English

    1. Pati Jinich

      Jul 04

      Thanks Romelia!

  4. Gloria

    Dec 23

    I made this last Christmas for the first time and my family asked that I make it once again. Thank you Patti for bringing delicious food into our home.

    1. Pati Jinich

      Dec 24

      Thanks to you for sharing my recipes with your family Gloria, un abrazo to all!

  5. Julieta Pontecorvo 😘

    Dec 07

    I made this dish last Saturday, it came out delicious
    It’s even better the next day. It seems the chilies
    marinated the meat even more.
    Love your show & the directions of the recipe were great.

    Thank You,
    Julieta Pontecorvo

    1. Pati Jinich

      Dec 09

      Thanks so much for the feedback Julieta, SO happy that you liked this brisket 😉

  6. Jamie M

    Sep 25

    The instructions were easy to follow and it turned out delicious! This will be in regular rotation at our home. Thanks for an amazing recipe!

    1. Pati Jinich

      Sep 29

      So glad you guys enjoyed it, thanks Jamie 🙂

  7. Joanne Wazny

    Sep 21

    we have made this with both brisket and Chuck roast. it is absolutely one of your best recipes! The sauce freezes beautifully . Leftovers make fantastic tacos, tamale pie and quesadillas!

    1. Pati Jinich

      Sep 24

      Love it when you guys are creative with left overs, yay! Gracias Joanne 😉

  8. Jessica A

    Sep 20

    Hola! And L’shana tova, Pati! I am planning on making this dish during these Days of Awe. Can the first step of cooking the meat be done one day and the dish finished the next if I give enough time for it to come back up to temperature? Thank you.

    1. Pati Jinich

      Sep 24

      Of course Jessica, it should work well 😉

  9. José-Hector

    Jun 21

    I could not find chile pasilla but used mulato instead and it came out great! Just had to adjust the pilconcillo.

    1. Pati Jinich

      Jun 23

      Good to know Jose, thanks for sharing!

  10. José-Hector

    Jun 21

    Made this today….damn good. Soy Dominicano y esta salsa es bien rica….yo la hicé dos pero uno con salsa mole….even better!

    1. Pati Jinich

      Jun 23

      Yay! Me encanta cuando ustedes preparan mis recetas con sus propias ideas, bravo Jose 😉

  11. David

    May 03

    Very interesting. I might incorporate Mexican peppers into my mango brisket sometime!

    1. Pati Jinich

      May 03

      Go for it David, you will love the flavor!

  12. Araceli

    Apr 25

    Are pasilla and ancho chiles the same? I have seen them labeled seperately and also found some labeled with both.

    1. Pati Jinich

      Apr 27

      Hi Araceli, not at all! The Ancho chile is a dried Poblano, while the Pasilla is a dried Chilaca 🙂 You can read a bit more about the different kinds of chiles in this blog post

  13. Peter Hild

    Apr 20

    Hi, I always watch your show! I try to incorporate methods my mom snd granny taught me, we are ethnic German from Serbia so we have a mix of everything Balkan, Hungarian and left over Turkish. I always use lard to sautee onions when making refried black beans! I will try to find some brisket, I make a beef pot roast for tacos,I always brown the roast, then put fire roasted tomatoes, chipotles and adobo
    , a whole onion, a few garlic cloves
    , chili and ancho powder with oregeno, all spice, cumin and whatever else I think will fit in a blender and puree for my cooking liquid, a bit of beef stock if needed and put it in the oven to slow cook ( thank god for my wife who got me a LaCreuset dutch oven!) The meat comes out perfect and the sauce I could eat like soup!! I get lots of ideas from your shows and try to freelance. I learned to cook by sight and not by exact measures, I always thought roux was fancy french cooking until I realized that was the base for most of my mom’s sauces and I had been making them since I was 8! Thanks again for your hard work and great shows!!!!!!!

    1. Pati Jinich

      Apr 27

      Thanks Peter for tuning in and for sharing this wonderful recipe of beef roast for tacos, it looks delicious! Keep having fun in the kitchen 😉

  14. Sally

    Mar 01

    Saw this recipe on tv and was drooling even while the foods were put together and the meat came from the oven…Delicioso!!! And, I’ve been cooking my brisket with Coka-Cola y vegetables. This recipe provided by Pati is soo good and different. Thank you…muy gracias!

    1. Pati Jinich

      Mar 01

      Thank you Sally, hopefully you will give this recipe a chance soon! 😉

  15. Hillary

    Apr 12

    Hi Pati,
    I just recently found your show on PBS and I love watching it while I prep dinner for my family. I decided to try your brisket recipe for my Passover dinner next week to change things up a bit. Do you have any suggestions for interesting side dishes that may be good for Passover; no flour, but rice, potatoes or matzoh are fine.


  16. Cecilia O. Malin

    Feb 22

    Dear Pati,
    I prepared this dish for dinner and I can tell you it was exquisite! Thanks you so much for your great job

    1. Pati

      Feb 25

      Aww thank you so much Cecilia!

  17. Toni McCormick

    Sep 29

    Hi Pati, love watching your show–and cooking your recipes! You mentioned the recipe traditionally uses pork; I presume I’d cook it for the same length of time? If I sub w pork will the recipe be much different in flavor? Or would it be better to do chuck? At almost $9 an Lb for brisket, it’s pricey for 14 people +.

    My friends were amazed I made your sweet potato & black tamales by myself! I did add some chorizo to 1/2 of the batch.

    1. Pati

      Oct 08

      Thank you for watching, Toni! And yes cook the pork for the same amount of time…and it will be equally as yum! Or chuck will work really great as well.

  18. Patricia Hutton

    Feb 06

    Hi Pati, I cannot find whole dried Pasilla chiles where I live, but I did find them ground up. How much ground chile should I use to equal the amt. of chilies in the recipe?

    1. Pati

      Feb 09

      This recipe really works with the whole rehydrated chile’s because they provide not only taste but consistency to the dish. Try to order them online!

  19. Swee

    Nov 16

    Hi Pati I just posted to you photos of your entire thanksgiving menu that I made for my colleagues at work in a restaurant here in Las Vegas on 11/5. Turkey, stuffings, sweet potatoes purée and the Brussel spouts dish. It was very well received. I am holding off on the brisket in Padilla Chile …. until next week until I hear from you as regards the best substitute for brisket. This cut of meat is so expensive here. About $37.00 for a 6 lbder. Is chuck roast the best substitute? The same braising time? Please let me know.

    1. Pati

      Nov 20

      ​Oh thanks for posting those photos! So happy to hear everyone liked the menu. Of course, you can sub for chuck roast and cook the same amount of time… they are both meats that love to be braised.

  20. Josie

    Nov 12

    I just finished making & eating this for dinner with my mom. It was soooo tasty! I’m definitely making it again!

    1. Pati

      Nov 13


  21. Betty

    Nov 11

    Pati I saw you make a beef brisket recipe this morning and it looked so good. I cannot find the recipe. It was cooked in the oven in a dutch oven. Help! You also made the Tiger cake that looked good also I found that recipe am going to make that today. Thanks

    1. Pati

      Nov 14

      Here’s the recipe for that brisket Enjoy!

      1. Candace Cornelius

        Dec 24

        Help, I also watched you make this crmalized did not say remove the seeds and stems in tis receipe..I am roasting fresh pasilla as yu say..put in with meat seeds???? You have said you like the test of tis receipe?

        1. Pati

          Dec 27

          Oh I say to remove the seeds and stems from the chiles in the ingredients section and not the prepare section. I hope you enjoy it!

  22. Jennifer Correa

    Oct 15

    This is a wonderful dish. I made this for a crowd and everybody loved it. The pasilla chiles are flavorful, but not hot, so even people who don’t like spicy food could eat it. You could probably kick it up by adding a couple chopped seranos or some habanero sauce if you wanted to. I served it with refried black beans, white rice, and, sliced avocado, and pickled onions.

    1. Pati

      Oct 20

      So happy to hear everyone loved it!

  23. Jenni Garcia

    Sep 03

    Your amazing!!!! Can you post a suadero recipe soon!!!! Also we use a lot of chile manzano and I don’t see very many recipes for this chile. Would love to entice your imagination.

  24. Jill

    Aug 25

    Hi, I love all of your recipes and your show! If I use pork for this recipe do you think I should cook it for the same 3 hours? Also is the sauce too spicy for little kids? Mine are 3 and almost 2. Thanks!

    1. Pati

      Sep 06

      Hi! Should work as well for pork. In regards to spiciness, Pasillas are not very spicy, my kids have had this salsa since very young. You can have corn tortillas and/or white rice to accompany the meat, and then serve the meat with little sauce and they can add more if they liked it!

  25. Jenni Garcia

    Aug 19

    Is the name of this meat cut at the hispanic grocery pecho de rez? Also if you know the cut for suadero (tacos) I would GREATLY appreciate that as well! Thank you!

    1. Pati

      Aug 21

      Hola Jenni, Pecho de res is beef brisket. Suadero comes from the part between the cow’s belly and leg — or you can always use flank steak in its place, too.

  26. laura

    Mar 09

    I made this, this afternoon. It was to die for. My husband said it was the best lunch he had ever had.

    1. Pati

      Mar 12

      Happy to hear!

  27. Melinda Hanson

    May 28

    This looks so good, my mouth is watering! One question, for Pati, do you know if brisket is available in Mexico, in particular, Oaxaca? I will be living there quite soon and would love to make this. Thank you so much.

    1. Pati

      May 29

      Hola Melinda, Thank you for your message! Yes, brisket is available in Oaxaca. Good luck with your move — you will love it!

  28. Tim

    May 24

    Pati I made the recipe with a chuck roast in stead of brisket and it was every bit as good as I hoped it would be and then some the whole family loved it. Made your yellow rice recipe as a side and it was equally well received. Thanks again for your wonderful recipes.

    1. Pati

      May 26

      Yey, great to hear, Tim!

  29. Tim

    May 21

    Pati hello, I have made a few of your recipes and found them to be excellent and keep coming back for more to try. Thank you for all your work. Could this one be done with a Chuck Roast in lieu of a brisket cut?

    1. Pati

      May 21

      Hi Tim, I’m so happy you are trying the recipes! Yes, you can try it with chuck roast. Let me know how it turns out.

  30. Min

    May 08

    Hi, this looks delish! Can I use a slow cooker to cook the beef? How long would it need?

    1. Pati

      May 09

      Hola Min, Yes, you can use a slow cooker! Cook for the same amount of time as the recipe calls for. I hope you try it.

  31. Caleb

    May 01

    No I haven’t. .Thank you..I can’t wait

  32. Caleb

    May 01

    Hi Patti!
    I don’t want to change this recipe at all however I would like to get a smoked meat taste. How would you do that?

    1. Pati

      May 01

      Hello, Caleb!
      This dish has TONS of intricate flavors. Have you tried it yet? The pasilla is very deep, slightly bitter and smoky… and the tomatillos are charred as well, which gives it an even deeper rustic flavor…

  33. Danielle Alonso

    Sep 20

    Hola Pati! I just wanted to first off by saying thank you for posting a variety of recipes from all over Mexico that really shows the difference in regional cuisine. I was looking for Purepecha food recipes because my paternal grandparents are Purepecha from Zamora, Michoacan; and I was trying to get in touch with my culture on a different level. It just so happened that when I was looking this up your website popped up; and to my amazement you have indigenous cuisine recipes!I am very interested in making the Carne Enchilada, but I saw that you said in the original recipe it called for pork and I was thinking of trying it with that 🙂 Is it a certain cut of pork? And also is their anyway you can perhaps send more Purepecha recipes my way? That would be awesome!
    Muchisimas Gracias 🙂
    Sincerely, Danielle

    1. Pati

      Sep 28

      Hola Danielle!
      I have Season 3 of my TV show coming out in January 2014 and guess where I go visit: Michoacán! Hope you tune in. Will be adding those recipes soon to the site. Yes of course try it with pork and any cut of pork will work, from butt, to shoulder to tenderloin. Just make sure you add it in chunks. Tenderloin will be a bit more dry, but still tasty…

  34. Mindi

    Apr 13

    I made this last Cinco de Mayo and it was a hit. I plan to make it again this year but will strain the sauce as there were alot of seeds left that the blender did not pulverize. Unless I did something incorrect. It was great though.

    1. Pati

      Apr 13

      It is one of my favorite party dishes! Absolutely, you can strain the sauce if you want a more refined and smooth feel…

  35. Leah

    Feb 15

    I just made this last night for my Mexican-American husband and he LOVED it! We live in Germany now, so I had to make a a few major substitutions but it still turned out really good. I used ancho chiles instead of pasilla, and there are NO tomatillos here, especially in the winter, nor do they sell them in cans, so I used canned Herdez salsa verde. I wasn’t sure it would work, but it tasted amazing. I did have to add about a tablespoon of sugar to the sauce to round out the flavors, but wow, the taste was amazing. My husband loved it and he was thrilled to have such a unique Mexican dish at home, cooked by his gringa wife 🙂

    1. Pati

      Feb 15

      Aww, thank you, Leah!

  36. Raquel

    Jan 24

    This recipe looks great! I plan to make it for mom’s birthday this weekend! Question, if I plan to make double the amout, does it mean I should let the brisket cook twice amout of time? Or will 3 hours still suffice?

    1. Pati

      Jan 24

      Hi Raquel, The brisket should take about the same amount of time to cook, no matter how much, if you are still cutting it into 2-inch chunks as in the recipe. Check it after three hours and just keep cooking if you don’t feel it’s ready. I hope your mom’s birthday is lovely!

  37. Melanie Ojeda

    Nov 16

    Hi Pati,
    My mom and I are big fans! I was wondering what kind of liquid did you mean in your ingredient list for “2 cups of meat cooking liquid”? Is it just water or a beef broth?

    1. Pati Jinich

      Nov 29

      Hola Melanie, The meat cooking liquid is the water reserved after you boil the meat (refer to the first paragraph in the procedure). I hope that clears it up. Thank you for sending me your question!

  38. Dennis Rockwell

    Oct 19

    I find myself wondering if one could pressure cook the brisket instead of the 3 hr cooking on the stove top and still have it turn out as good.

    1. Pati Jinich

      Nov 05

      Dennis – Yes, of course! About 40 minutes in a pressure cooker for the brisket. Just be careful with the pressure cooker!

  39. Laura @ Blogging Over Thyme

    Aug 23

    I made this over the weekend and it was absolutely delicious. Thanks so much for sharing the recipe!

    1. Pati Jinich

      Aug 26

      My pleasure, we just had it for dinner this past Friday night…

  40. brenda

    Apr 16

    Can you give instructions for pickling the chayote?

    1. Pati Jinich

      Apr 19

      I will actually be posting a recipe soon Brenda for Pickled Chayote!

  41. Michele Joyce

    Jan 23

    I just made this – and I doubled the sauce. So delicious! Thank you so much for posting this!

    1. Pati Jinich

      Jan 25

      So glad you loved the sauce Michele!

  42. Evie

    Nov 13

    Hola, Pati! Yo hice esta receta hoy para mi familia y yo. Todo era fabuloso pero despues tres horas de coccion de la carne todavia parecia un poco dura. Yo he tenido esta problem antes con la carne. Yo estoy usando la carne para desmechada de que puedo comprar en el mercado cerca de mi casa. Yo creo que la proxima vez que puedo tratar esta receta yo voy a usar mi crock pot. Cuales son sus reccomendaciones para carne mas tierna. Y tambien yo tengo que decir que la salsa con los tomatillos fue muy deliciosa. mi papa no podia dejar de comerlo. entonces mucha gracia para su ayuda. cioa! -Evie

  43. Cindy

    Oct 13

    Pati, made this for my husband earlier this week and he would not stop complimenting me! Thank you Pati’s Mexican Table!!!

  44. Becky S.

    Oct 05

    Do you think if I make it with Pork Brisket and maybe a little less tomatillo, it could still work? For dietary restrictions, my husband can’t eat tomatoes, but we’e dying to try this recipe…..By the way, he is homebound and loves your show. Calls me at work to print the recipes and try them later….Yummy…

    1. Pati Jinich

      Oct 06

      Hi Becky, I am so happy you and your husband enjoy the show and recipes. Yes, of course you can use pork but the tomatillos are harder to substitute and are essential to this recipe. I would not recommend changing the amount of tomatillos. However, I have another recipe for you to try where you do not have to worry about dietary restrictions and is equally delicious! It is seared duck breast with hibiscus flower and orange sauce, but you can use whatever meat or poultry you like. You can find the recipe here Please let me know if you have any more questions 🙂

  45. Susanne

    Sep 12

    THank you so much for this recipe. I love Mexican food and – living in Germany – have first grown my own tomatillos this year as they’re not available here. Now I have a big crop to use up and this recipe will be a keeper. It’s easy to do, it contains beef and even people who generally find chili too hot loved this. No one guessed the tang came from tomatillos, not vinegar.
    Wish your show’d be on television here…
    THanks again, Susanne
    Susanne | September 12, 2011 2:59 AM | Reply

    1. Pati Jinich

      Sep 12

      Hola Susanne,
      That is so exciting you are living in Germany….and growing tomatillos! Fresh tomatillos are the best. I am so glad you enjoyed this recipe, and I have more tomatillo recipes on the website if you are looking for new ideas for your crop 🙂

  46. Lupe

    Jul 23

    Pati, I saw your show for the first time this afternoon and loved it! You really have a way with words to make a person want to get in their kitchen and start cooking those delicious recipes. From now on I will be a regular viewer of your show on Sat. afternoons!
    Thank you

    1. Pati Jinich

      Jul 26

      Hola Lupe, You are too kind. I’m so happy that you enjoyed the show. Keep cooking till your heart is content!

  47. Reem

    Apr 30

    Thank you for making cooking seem so simple and such a joy, I enjoyed watching your show very much ♥ Just keep on being you!

  48. Bertha

    Apr 25

    This recipe sounds delicious. I will definitely be making this soon. Thanks for celebrating our Mexican kitchen. I love these flavors and am always looking for a new way to incorporate them into my cooking. I usually ask my mom for recipes but now I have you to go to as well. I saw your show and love how you speak about our ingredients. Your passion really comes through.

    1. Pati Jinich

      May 13

      Hola Bertha,
      Aww that is so sweet of you to say! Enjoy the brisket! I hope you find it to be as tasty as your mom’s recipes.

  49. Yesenia

    Apr 25

    I love your show because you have such a pleasant way of
    explaining things its very warm and inviting,I cant wait to
    try this brisket recipe it looks delicious!! Thank you

  50. Susan

    Apr 25

    Chicken in tomatillo, chipotle and brown sugar sauce was delicious. But the sauce didn’t thicken. Is it because I used a dutch oven? I agree with other fans that I could use help with suggestions for other dishes to accompany the entree.
    But I love the music you use for the cooking show. How about the name of the opening piece, “Dame, dame, dame el piloncillo…” and the artist? I think your music selection and volume are just right for the food you present!
    Thank you for the delicious dinner and the food knowledge.

    1. Pati Jinich

      May 11

      Hey Susan,
      I’m glad you enjoyed the recipe, sorry the sauce didn’t thicken enough! Did you keep the lid on the dutch oven while it simmered? The recipe comes out best if you allow the sauce to simmer for a long time uncovered. That allows the sauce to concentrate and it will deepen in color as it thickens. And it’s great to hear you enjoyed the music from the show. The theme song is called “Dame” and is by Domingo Siete. Thanks for the comments!

    2. Phil Garonzik

      Jun 22

      The music I heard on the show was not Mexican, it was Cuban son and Montuno(great stuff, though)

  51. John P.

    Apr 23

    I found your show on my local PBS station here in Dallas (KERA) this morning, and my wife and I loved it. This brisket recipe looks great and I can’t wait to try it. Question: Would using a slow cooker to cook the brisket work just as well as a large pot? Thank you.

    1. Pati Jinich

      May 12

      Hola John,
      It’s so nice to hear that you are enjoying the show! You can definitely use a slow cooker to make the brisket. It should work just as well as a large pot. Hope you enjoy it!

  52. Alicia

    Apr 06

    I made this the other night and it was truly delicious. Thanks for sharing!

  53. G

    Jan 17

    My girlfriend made this for me one night, and yes, it is indeed by far the best brisket I have ever had. Thank you so much for the recipe, and good call on insisting that everyone at the Luncheon try this. ¡Que rico!

    1. Pati Jinich

      Jan 18

      Hi G,
      So glad you liked it!!!

  54. ricanhavoc

    Jan 16

    would canned tomatillos taste bad or is it better to use fresh? i have this big can of tomatillos i don’t know what to do with!

    1. Pati Jinich

      Jan 17

      Well, if you have the canned, you may want to rinse them well before you use them and not let them go to waste… But truth is, it tastes much better when they are cooked from fresh.

  55. Donna Wasserstein

    Dec 06

    Pati…..This recipe makes my mouth water, I hope it is ok to post to my Facebook page??? My good friend wants me to make for our Girls Day…
    Many thanks in advance,
    Donna Wasserstein…;)

    1. Pati Jinich

      Dec 07


  56. Sandra

    Nov 16

    Quiero hacer esto esta semana, pero no estoy segura qué carne de res comprar en México. ¿Qué crees que me conviene :Pecho o falda?
    mmm, también quiero hacer tu postre! yum yum!

    1. Pati Jinich

      Nov 16

      Sanduch! Los dos funcionan! Pecho o Falda. Me cuentas que tal te quedo??

  57. Judy Tyler

    Oct 19

    This looks amazing and I can’t wait to try it! I noticed the black tres leches cake you served for dessert… do you have the recipe for that?? I have made your tres leches cake and love it. Thanks for your wonderful website!

    1. Pati Jinich

      Oct 19

      Thank you Judy!
      All you need for that dark chocolate version is to turn that vanilla sauce into a chocolate one ; ) Just simmer it with about 6 to 9 ounces of bittersweet chocolate and let it cool before you pour it onto the cake!

  58. Yvette Marquez

    Oct 07

    It looks delicioso!!! Glad the tray didn’t fall — love your expression 🙂

    1. Pati Jinich

      Oct 07

      I was VERY glad the tray didn’t fall too!

  59. Adelina

    Oct 05

    Wow! Everything looks beautiful! Thanks for the brisket recipe!

    1. Pati Jinich

      Oct 06

      My pleasure ; )

  60. Lauren

    Oct 04

    Pati, you delight me. I really want to try this out, this looks so good!

    1. Pati Jinich

      Oct 06

      Why thank you Lauren! Give it a try, its really worth it.

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