Caramelized Pasilla Brisket
Brisket en Salsa de Chile Pasilla
Recipe Yield
6 servings
Cooking time
4 hours 30 minutes
Rate this recipe
Ingredients
- 2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
- 3 pounds beef brisket trimmed
- 2 teaspoons kosher or coarse sea salt divided
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 1/2 pounds tomatillos husked, rinsed, quartered
- 1 large white onion cut into chunks
- 10 garlic cloves peeled
- 4 cups chicken broth
- 4 ounces (or 1/2 cup) grated piloncillo or brown sugar
- 1 1/2 pounds baby potatoes halved
- 1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
- Greens of your choice for salad
- Freshly squeezed lime juice and olive oil to dress the salad
To Prepare
- Pre-heat the oven to 350°F.
- Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
- Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
- Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.
- In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
- Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.
- Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.
- Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.
Comments
260comments inCaramelized Pasilla Brisket
Leslie Muela
Apr 15
Made this for dinner tonight it was amazing. Thank you yet again for a wonderful family friendly meal!!!!!
Pati Jinich
Apr 24
So happy to hear you guys enjoyed it 😉
JY
Oct 26
I made this vegetarian style using 6 whole portobello mushrooms in place of the brisket. I sautéed the mushrooms briefly then added all the vegetables and baked for 4 hours. It was outstanding! Will definitely be making this again. Thank you Pati!
Pati Jinich
Nov 03
What a great idea JY thanks so much for sharing!
Patty
Oct 04
My husband knows when I am binge watching Pati. I made this and it is one of the best things I have ever made. I make so many things from your shows. I have one of your cookbooks, but want more. Thank you so much from my husband.
Pati Jinich
Oct 05
Thanks to you guys, so happy to know you like and make my recipes!
Anonymous
Oct 02
Was watching your show late on Saturday night with my wife and we saw you make this on the episode. My wife turned to me and said I want that for dinner. Made this for Sunday Family and Friends dinner. Had a large gathering so I doubled the recipe. Everybody, from ages 60 down to 15 loved it. Nothing left in the pot for leftovers so I might have to triple it next time. Thank you for the recipe!!
Pati Jinich
Oct 10
Yay! So happy to hear, thanks to all!
Dorinda Reyes
Aug 26
This was soooooo good and so flavorful. We thought the sweet would be strange. It was epic!!
Pati Jinich
Sep 04
So glad you liked it Dorinda, yay!
Travis
Jul 09
We love to find interesting recipes with relatively standard ingredients and exciting flavor. This is one of the tastiest recipes we have ever made. We couldn’t find the pasilla so we substituted ancho chiles. And make sure you have some hearty bread to eat up the sauce. Definitely a keeper I shared with all my family and friends.
We plan to make it again in a couple weeks when we have friends in from out of town. What a treat it will be for them.
Thanks Pati!
Pati Jinich
Nov 05
Aw, so glad to hear Travis, yay! And thanks for sharing it with your friends!
Joshua Yarbrough
Jul 08
We used this recipe with our 100% Full-blood Wagyu brisket and it is amazing. We had to make a substitute due to supply chain shortages subbing gooseberries and a couple Roma tomatoes for the tomatillos which worked well. We also added an equal amount of guajillo chiles as well. Pati, this recipe is amazing and thanks so much for sharing it. You were also right on not skimping on the carrots and potatoes slow cooked in the sauce or you might start a fight!
Pati Jinich
Nov 05
Haha! So glad you guys enjoyed this recipe, and with Wagyu!! Yummy!
Claudia
Apr 12
I made this for my family for Easter Sunday and it was delicious! Even better as leftovers the next day. Thank you Pati!
Pati Jinich
Jun 06
Yum, left overs are always my favorite!
Michael Sollace
Apr 05
You are amazing! As a native Southern Californian I grew up eating true Mexican food. Crossing into Mexico was a every day thing. Not to mention 80 percent of my school was Hispanic and eating at my friend’s house was always a great eye and taste experience. Travelling across the country I noticed how many American people have never eaten true Mexican food.And so many stepped up restaurant versions of Taco Bell? You have done a Amazing job of showing Americans how delicious and and often healthy Mexican food is. There are no preservatives in any of the open markets in Mexico..With names of towns the food comes from a long with the pride of it raised or grown there. You are the Bomb young lady! Thank you.
Pati Jinich
Jun 12
This is incredibly kind of you Michael, it means a lot to me!
Bobby
Dec 16
Can I use canned tomatillos?
Or is there any substitution for them? It is hard to find fresh tomatillos in Europe…
Thank you for creating and sharing all those lovely recipes!
Pati Jinich
Jan 07
Of course, go ahead and enjoy Bobby!
Vickie
Dec 11
I love your show and the dishes you prepare. I want to taste all of it. Thank you so much
Pati Jinich
Jan 02
Thanks to you Vickie, un abrazo!
Chricy
Dec 07
This recipe has officially become a family favorite. I have made this dish two times. The first, I made it exactly as written. The second, I used beef stew (Chuck) for a more affordable alternative to brisket and omitted the potatoes and carrots as my kids preferred mashed potatoes on the side. Both times were a hit. The flavors are a mix of sweetness and mild spiciness that literally pop in your mouth. I couldn’t stop eating the sauce itself not to mention how tender the beef turned out. Wow, wow, wow! SO happy to have tried this recipe. I will next try to make the tiger cake as seen on tv with this dish.
Pati Jinich
Jan 02
Great ideas Chricy! With mashed potatoes? Yes!
Lorayne
Nov 19
This is the most incredibly delicious dish! Everyone I serve it to begs me to make it for them. They even pay me to make it for them. My son loves it so much. Thank you so much Pati – Keep up the great work
Pati Jinich
Dec 11
So very happy to read this, thanks so much Lorayne!
Heather E
Oct 24
I made this last night and it was delicious! I had to add an extra can of chicken broth to have enough liquid, perhaps related to altitude. Also, a little hack: I put the piloncillo in the first 4 cups of broth and heated it in the microwave. This melted the sugar, so I didn’t have to grate it.
I will absolutely make this again!
Pati Jinich
Oct 26
Great tips, thanks for sharing Heather! So glad you enjoyed this recipe 😉
ERIC
Oct 01
THANK YOU SO MUCH FOR THIS ONE .MINE IS IN THE OVEN ,BEEN LOOKING FORWARD TO THIS DISH .I USED ENGLISH POT ROAST INSTEAD. MY PLACE IS SMELLING SO GOOD AT THIS POINT.WHAT A GREAT COMFORT FOOD FOR FALL TIME
Pati Jinich
Oct 18
Yummy!
Laura
Sep 22
Can I make this in my Crockpot?
Pati Jinich
Sep 26
I guess you could, but since I do not have a Crockpot I would rather let you tell me how does it come out?
Marianne Hattan
Aug 24
Love you Patti. Miss your show
Pati Jinich
Sep 05
Thanks Marianne, guess what? New season from Nuevo Leon, Mexico is premiering the weekend of September 15! Check out your local listings, pbs.org or Amazon Prime!
Bob A
Aug 08
i absolutely love this dish! I’ve made it a couple times now and when I made it most recent batch, I added a dash of hickory liquid smoke to the braising liquid and really enjoyed the aromatics of it all (hope you don’t mind :P)
Pati Jinich
Aug 09
Don’t mind at all Bob, so happy you guys add your own twists to these recipes, yay!
Brushjl
Jul 17
Divine. It’s a complicated recipe but the instructions are clear. The flavors mingle together beautifully. I get that this dish is supposed to be a bit sweet, but I’d cut back the brown sugar by half. I also slow cooked some black beans, which were a perfect side.
Pati Jinich
Jul 28
So glad you liked this brisket, yay!
Ruthye
Jun 14
Loooove this recipe, I watched the video on tv and now I can’t find it ☹️
But it is delicious…. Thank you for cooking so delicious 😊
Pati Jinich
Jun 21
It is available on Amazon Prime Ruthye, so glad you liked it!
Steve G
Mar 25
This looks amazing. Really looking forward to trying it!
Pati Jinich
Mar 29
Awesome, let me know how you like it 🙂
Lorayne
Mar 12
I have some fantastic recipes for brisket but this is so unusual and absolutely outstanding! But then I think that everything Pati does is outstanding. And I’ve served this using different cuts of beef and it works just as well. Definitely try it! It will become one of your favorites I think.
Pati Jinich
Mar 15
This is so kind of you Lorayne, so happy you liked this recipe 😉
Norma
Feb 16
This was the perfect Super Bowl game dinner! My husband made it and all the sides. I’m super picky but loved the sweet smokey taste. Thanks so much for sharing the recipe. Next time I’ll make the tiger cake instead of cupcakes.
Pati Jinich
Feb 18
So glad you liked it Norma!
Mirna
Jan 21
Wow Paty, este platillo está riquísimo. Nos encanto. El sabor dulce del piloncillo y el ahumado del chile pasilla tostado le da un toque super rico y aromatico. Muchas gracias por compartirnos tus recetas. Me encanta ver tu programa en PBS.
Pati Jinich
Jan 22
Que bueno que te gusto esta receta Mirna, un abrazo!
Stanley Kaminski
Jan 21
I love your recipes….
Pati Jinich
Jan 22
Thanks so much!
Cody Kiser.
Jan 18
We are making this dish right now. The house smells amazing and we can’t wait!
Pati Jinich
Jan 22
Awesome, let me know how did you like it Cody 😉
Craig Brumfield
Dec 25
I made this recipe today for Christmas dinner and it was a hit with the whole family, even the picky eaters. I’ll be making this again and wouldn’t change a thing. My wife and I love your show and this is my favorite recipe so far. Happy holidays 🙂
Pati Jinich
Dec 26
Happy Holidays to you and your family as well Craig, gracias!
Craig Brumfield
Dec 22
My wife and I love your show and I can’t wait to make this recipe for my family on Christmas Day. Merry Christmas to you and your family 🙂
Pati Jinich
Dec 26
I hope you enjoyed the brisket Craig. Happy Holidays to all 🙂
Claudia B. Grossman
Nov 28
Hello and Happy Holidays
Where would I find pasilla chiles?
Pati Jinich
Dec 28
Any Latin or Hispanic Market Claudia, I have also seen them in some mainstream grocery stores like Safeway and Harris Teeter 🙂
Patsy
Nov 21
Hi, I want to try this for Thanksgiving but my father in law does not like spicy food. Is this more spicy or sweet?
Pati Jinich
Dec 28
If anything is more tangy and a bit sweet than spicy. Just make sure to seed and devein your pasillas properly and you will be OK 🙂
Marsheila Jack
Oct 30
You are the best !! I made your carmalized brisket and it was the best I have ever had!
Pati Jinich
Jan 04
So glad you liked it Marsheila, yay!
Pat
Oct 28
I came in at the middle of your show today where you were making this. Looking at the recipe, i see you say to boil the potatoes and carrots until they are done then bake them for another hour in with the brisket. I’m not sure but i thought i remembered seeing you put the carrots and potatoes in with the brisket while the veggies were still raw. Please let me know. This looks so good i’d like to make it but don’t want to overcook the veggies.
Thanks!
Pati Jinich
Oct 29
Hey Pat, the potatoes and carrots definitely have to be cooked in advance or they will not finish cooking properly. Enjoy!
Michael
Oct 27
Could you make this with a chuck roast instead of brisket?
Pati Jinich
Oct 29
Absolutely Michael, go for it!
Christian
Sep 20
Made it for the first yesterday and it will definitely be a regular in our household. An absolutely incredible recipe! I wouldn’t change a thing! Thank you so much for sharing, Pati!
Pati Jinich
Oct 04
Thanks to you Christina, so happy you liked the brisket!
Joe Sparks
Sep 16
Pati, Thank you for this recipe. My mother in law lives on Cape Cod and had us bring down the ingredients when we came on vacation. She planned to make it for us but she was very busy so my wife and I made it. Truly amazing! So much so, we made a second batch the next night. I saved the sauce and reused it with some shredded chicken breast, cheese, and chopped Jalapenos wrapped in a tortillas and baked them as enchiladas. They came awesome too. Thank you so much.
Pati Jinich
Oct 04
Yummy! So glad you had so many ideas for the left overs Joe!
Karen
Sep 02
This episode was incredible on PBS today Sep 2, 2021. I could not find the recipe for the orange chocolate sponge cake that you made for Danny’s grandmother. Is that available on this website or in your cookbook?
Pati Jinich
Sep 19
So glad you enjoyed this episode Karen, here is the recipe of the Tiger Pound Cake for you, enjoy! http://patijinich.com/tiger-pound-cake/
Gerry Z
Jul 19
I watched almost end of this video couple of days ago on SBS food channel. Today I found your recipe here, so exciting. I’m cooking it now with less brown sugar and no chilli in for my boys. I tasted the sauce before I put it into the oven. That flavour n smell so good. I’ll try all your ingredients next time.
Pati Jinich
Jul 21
Thanks for giving this brisket a chance Gerry, hope all the family enjoyed it 🙂
Just Bob
Jul 09
Thank you so much I have been watching your show, I want to say sense around 2005, I m making the Brisket next…Best wishes to you and yours..
Pati Jinich
Jul 25
Thanks so much Bob, I hope you enjoy the Brisket 🙂
Amy Cloninger
May 19
I’m making this Friday! I’m so excited. I never get inspired to cook beef. I adore you and your show. You’re living my dream
Pati Jinich
May 23
Thanks so much Amy, let me know how did you like the brisket 😉
Jacqueline Vilaboa
May 09
Pati: riquisisisisisimo! Muchas gracias!
Pati Jinich
May 10
Que alegria que te gusto Jacqueline, gracias!
Jen
Jan 13
This brisket was absolutely fantastic! It was simple to make and the flavor payoff was enormous. My husband and I have been enjoying watching your show, and when we saw you make this brisket, we knew we had to try it. It was as good as we imagined. Thank you for a wonderful recipe!
Pati Jinich
Jan 17
So glad you guys liked it Jen, un abrazo to both of you!
SERGIO HERNANDEZ
Dec 23
Hello, which season episode is this? I’m looking for the video but I just can’t find it
Pati Jinich
Dec 24
It is Episode 610: How I Got to Now from Season 6 Sergio, have fun!
Julia
Dec 12
OMG!! I saw you make this recipe on your show and decided to try it out for Hanukkah this year. It was absolutely AMAZING and my family loved it so much that we’ve decided to have it every Hanukkah going forward. I ordered the chiles from Amazon and followed your exact directions. YUM!!
Pati Jinich
Dec 21
So glad to read this Julia, yay! This recipe is also my go to for Holidays and Celebrations, enjoy!
Guillermo Castro
Nov 23
I made your recipe for my bday and it was a huge hit with my wife and friends. So my wife asked me to make it for our thanksgiving dinner instead. Can wait to make it again! It is delicious!
Pati Jinich
Dec 02
Yay Guillermo! If your wife approved, that makes me very happy 😉
Ed Naimon
Nov 14
Hola, Pati.
Are New Mexico chiles a good substitute for pasillas? Many years ago you mentioned that they were, but now you seem insistent on pasillas. Please advise. Thank you.
Pati Jinich
Nov 22
This particular recipe works perfect with pasillas Ed, and the thing is that now they are really available everywhere, so why not use them as much as possible, right?
Mmouse
Nov 13
It is way too sweet. Four ounces of sugar is too much.
Pati Jinich
Nov 22
Thanks for the feedback Mmouse, of course you can adjust to your liking 😉
Art
Nov 03
I made this using beef shank instead of brisket. It was fantastic! I may never make osso bucco again.
Pati Jinich
Nov 03
Oh my gosh, this is a huge compliment, thanks Art!
Anna
Sep 19
I made this for dinner yesterday. It was delicious. I have some meat and sauce leftover. So I am making beef enchiladas for dinner tonight with your Border Beans. It was so good.
Pati Jinich
Sep 24
Yum!!!! Now you made me hungry 🙂 Enjoy!
Anna Carson
Sep 19
I made this for dinner yesterday. It was delicious. I have some meat and sauce leftover. So I am making beef enchiladas for dinner tonight with your Border Beans. It was so good.
Pati Jinich
Oct 04
Yummy Anna! Love it when you guys get creative with left overs, yay!
Karen B
Jan 16
I have made this twice just as the recipe says and it turned out great. I was even inspired to make homemade tortillas! I also used leftovers for enchiladas which were wonderful as well. I really like your recipes, very non-intimidating!
Pati Jinich
Jan 16
Thanks so much Karen, I personally just love this Brisket 😉
Carmen in Florida
Sep 17
Gracias Pati. Voy atentar hacer el brisket
Pati Jinich
Sep 17
Gracias a ti Carmen, ojala que te guste 😉
Jeff in Australia
Aug 06
Hola Pati! The brisket is in the oven now – the smell is amazing. My wife and I are so hooked on your recipes that I have just bought some Tomatillo seeds – we can’t buy fresh ones down here in Australia! When my wife smells the house when some comes home from work – she will want to eat it straight away!! We love what you do and how you do it!
Pati Jinich
Aug 11
Thank you SO much Jeff! Love to read you are going to be planting tomatillos, here is another recipe for you: http://patijinich.com/pati_2020/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce/ Enjoy!
letty sanchez
Apr 10
algo nuevo para cocinar un brisket! gracias paty!
Pati Jinich
Apr 19
Gracias a ti Letty, un abrazo 😉
Ed Naimon
Apr 08
Hola, Pati.
I’m wondering why you wouldn’t puree the toasted chiles with the tomatillos and broth, and then use this for the braising liquid. I’v made many of your recipes (all very good) that call for blending the toasted chiles with the other braising ingredients. Please advise. Gracias.
Pati Jinich
Apr 09
Hi Ed, this is a very good question. I have the feeling that if we puree the ingredients and use them to braise the meat for three hours, the broth will tend to evaporate because as brisket is kind of tough it requires a long time in the oven. I might be wrong though, so let me know if you actually tried it and how it came out 😉
Terry
Nov 30
Hi Patti, I made this yummy recipe before and plan to make it again for Christmas. But for the life of me, I cannot remember if I had to peel the roasted chili’s? Thanks dear for your help! Your food is delicious!
Terry
Pati Jinich
Dec 04
No need to peel the toasted chiles, Terry. Have a wonderful Christmas!
Pamela Bayley Kaufmann
Oct 19
Dear Pati,
My husband and I greatly enjoy your show and how your sweet (and a bit lovingly silly) personality shines! You have inspired us to try new things many times, most recently your recipe for the Pasilla Brisket. The only ingredient we couldn’t find here in metro Detroit was the piloncillo, so we substituted brown sugar, as you noted in your recipe. My husband comes from a German background, and I come from an Armenian/Mediterranean background, so the flavour profiles are very different from our heritages and we have been thrilled to discover the flavours of your cuisine, particularly the many varieties of chiles and all of their subtlety of flavours. THANK YOU! You have been an amazing inspiration.
Pati Jinich
Oct 19
I’m so happy to hear you have been inspired to try new things, Pamela!
Aaron
Sep 28
Could I use a different cut of meat such as a tri-tip or another roast?
Pati Jinich
Sep 30
For sure! You can use chuck or any cut of meat that loves to be braised, Aaron.
Art Lamarre
Aug 22
I live in Ontario, Canada. Is their a replacement for the pasilla Chile’s. They are hard to find here,or could you recommend a web site to find some. Thanks
Pati Jinich
Aug 24
For this recipe, the Pasilla Chiles really do make a difference…you can usually find them online. Give Melissa’s Produce a try. And enjoy the brisket, Art!
Jasmine
Jul 25
Hola Pati thoughts on using other natural sugars? Honey, maple syrup, coconut sugar, etc.?
Pati Jinich
Aug 09
Give them a try, Jasmine!
Carrie
Jun 11
Hi Pati,
I have been wanting to try this recipe when I have a group. The rub is that I have one guest who has difficulty with spicy food. If the recipe has some warmth and great flavor (I have used Pasilla Chiles before in other recipes), I think she will be fine. But I do NOT want to guess and need a frank assessment of how hot and spicy this recipe will be. My gues is an american who is sensitive to spicy food. She wants to taste the food and not have overwhelming heat.
Separately, I love your food!!! It is authentic and delicious. You are responsible, singularly, for my love of real Mexican food (even though I lived a long time in SoCal and have family of three generations now in Mexico city of European descent).
Thank you for your help.
Pati Jinich
Jun 23
Pasilla chiles are earthy, a bit bitter, and slightly spicy. If your guest is really that sensitive to spice, you may want to give another recipe a go…
Seanae
Sep 23
My family although Mexican can’t tolerate spicy because of a stomach and bowel issue so I always take the dried seeds and veins out as I run them under cold water . I soak give them one extra wash after taking out the seeds to be sure and it’s not spicy at all and my family’s stomachs are not irritated either.
Amanda
May 16
Patti, in this episode you used a tortilla warmer for your Sopes you also made. What is it made out of? Where can I find one. Is it better than the plastic one with a lid? Thank you! 🙂
Pati Jinich
May 21
Oh here’s lots of great info about tortilla warmers, Amanda: http://patijinich.com/pati_2020/tortillero/ You can find all different kinds at your local Latin Market, kitchen store, or online.
Juan
Apr 28
Hola Pati
Since I can use a pressure cooker, what about an Instant Pot? 45 minutes, maybe?
Pati Jinich
Apr 30
Hmmm…I’m not an Instant Pot expert, but give it a try and let me know how it goes, Juan.
Carra
Sep 26
Juan did you ever try a pressure cooker / one pot?
Russell C
Apr 28
We made this. I am pleased with this recipe. The puree sauce has a slight bite to it that complements the beefy flavor. The sauce is not what I would call Spicy. Well done Pati J. Thank you.
Pati Jinich
Apr 29
Thank you, Russell!
Caroline
Apr 25
This recipe sounds very good. I am wondering, however, about the step to cook carrots and potatoes separately until tender. The following steps include cooking the brisket after it is sliced and covered with the sauce for an additional hour in 30 minute increments. What does the additional hour of cooking time do to the vegetables that have been tenderized?
I look forward to your response.
Thank you for an authentic, informative and enjoyable cooking show.
Pati Jinich
May 24
Oh it helps to make sure the carrots and potatoes are cooked, but you can cook them just with the sauce as well, Caroline. Enjoy!
Sonya
Jan 01
I just finished making this recipe, and it will be New Year’s Day dinner tonight for my family. I already had a portion while standing over the stove. It is so good, like mole almost but lighter? So good. I love your show, and thank you!
Pati
Jan 04
Thank you, Sonya! I hope you had a yum New Year’s dinner…and have lots of yum meals throughout 2019!
Flora
Dec 23
Love the taste and ease of the dish. But how do I get the meat to cut not to shrewd when I slice it?
Pati
Jan 01
Before you slice it next time, Flora, let the brisket rest a little.
Chuck from Rathdrum, ID
Nov 24
Just made this and it was great, except brisket dried out a bit. I had trimmed most of the fat cap off of the brisket. Mistake?
Pati
Nov 28
You do want to trim it, but do leave some fat on. But I’m glad you enjoyed it, Chuck!
Annette in St Pete Beach Fl
Nov 04
This is WONDERFUL. The aroma during the long cooking all afternoon made for a strong desire to dig in n eat it! Loved it.
Thank you!
P.S. I saw you make this on PBS in Fl n bought a book. Your astute suggestions make for terrific Mexican dishes. Thank you
Pati
Nov 05
The smell is sooo amazing…so happy you liked it, Annette. Enjoy the book!
Mitchell boo
Nov 02
Hola pati! What can I add for spice heat? I feel like it’s missing a little something to kick it up a notch. Gracias!
Pati
Nov 05
If you want it spicier, you can add more chiles to kick it up, Mitchell.
Maria
Nov 01
Can’t wait to make this! I have a brisket in the freezer and now I’ve got a plan 😋
Pati
Nov 02
Yay! Hope you love the brisket, Maria.
Edmundo Lopez
Sep 16
Hola Pati,
I have made this dish three times and there are never any leftovers. I just want to thank you for introducing me to this dish.
Pati
Oct 02
I have never have leftovers of this in my house either…so glad you love it, Edmundo!
Monica Gonzalez
Sep 01
Hi Pati,
I absolutely love your show and your connection to Mexico. I just watched the show that featured this recipe and I’d love to try it. Can you tell me if the leftovers would freeze well? Thank you!
Pati
Sep 11
Thank you Monica! They would freeze well.
Rosemaria Moggia
Jun 19
Paris, I bought your cook book ( Mexican Table ) and the recipe is a little different from your cooking show .Is it another recipe.
Pati
Jun 20
Oh yes, slightly different. Enjoy the book, Rosemaria!
Carlos Ayala
Jun 09
This looks so delicious!! I do have a question. In case I wish to tweak the recipe, or cannot find Pasilla Chiles, which other dried chiles would work for this dish?
Pati
Jun 13
The Pasilla Chiles really do make a difference…you can usually find them online. Have fun making the dish, Carlos!
Gingergirl526
May 30
I found your show while flipping channels and got sucked in. This recipe looks amazing! We love Mexican, Italian and Asian food. Thank you for doing the show and I hope to make this soon!!!! Bless you!!!
Pati
May 31
Thank YOU for tuning in!
cwcrawford
May 25
Hello Pati,
Great recipe, a real highlight. I confess I grew weary of grating piloncillo, and used the spine of my cleaver to smash the cone into smaller chunks that could approximate ½ cup, filling in the spaces with some smaller remnants, then melted the piloncillo shards in 1 ½ cups chicken broth before adding it to the pot. Will never attempt to grate piloncillo again.
Pati
May 28
Oh yes dissolving it is way faster. And I’m so happy to hear that you loved the recipe in spite of all the grating.
Lisa R.
May 07
¡Hola! Could you use beef broth instead of chicken broth?
¡Muchas gracias!
Pati
May 09
Go for it!
Cathy
May 04
Hi Patti do you have to brown the brisket before you cook it, are can you just put everthing in a roasting pan and place it in the oven. Thanks Cathy.
Pati
May 05
I recommend that you brown the meat first…
Cecilia W.
Apr 04
Hi Patti, i saw ur show i think either it was tues afternoon or it could have been mon. with ur son eating the torta. I didnt quit get the name, I know on the show, u bought the beef and then pounding it between parchment paper. Plz give me the name so i can look it up on the internet, i would love to make it, my family is also meat eaters. Hope u can help me
Pati
Apr 04
That’s my Tasajo Torta. Here’s the recipe, Cecilia: http://patijinich.com/pati_2020/recipe/tasajo-torta-with-smoky-guacamole/
Pat in NOLA
Apr 02
Made this for a Seder and really enjoyed it. We are thinking of trying the sauce on chicken. Do you have any suggestions for modifying the recipe to cook on the stovetop?
Chat sameach!
Pati
Apr 04
Hi Pat! You can cook it for the same amount of time on the stovetop, covered and at medium-low heat.
d.j. m.
Mar 31
hi my name is d.j first time ever seeing the show today. it was so good it got me very excited. Mexican and Italian foods are my most go to foods. i am going to watch your shows and excited to watch every back issues . thank you for your recipes.
Pati
Apr 02
I’m so glad you discovered the show D.J.!
Nona from Arizona
Mar 29
Hola Pati, my friends brought me a beautiful brisket from Hermosillo de parte de la familia, ellos tiene un carniceria! I usually smoke it but I just saw your recipe and thought I have to make this for them. Do you think this recipe would work the same using a pressure cooker??? I am so excited to eat, I don’t want to wait 6 hours 😉 Thanks for all the inspiration!!! Keep showing us beautiful Mexico!!! – Besos
Pati
Apr 03
Hi Nona! Yes, you can totally use a pressure cooker. About 40 minutes for the brisket. Just be careful with the pressure cooker 🙂
Lourdes, Gardena California
Mar 12
Absolutely delicious! Thank you Pati for sharing the recipe. This dish has become a favorite for our family. 😋💕
Pati
Mar 12
Awesome!
Ryan in NYC
Feb 28
Hi Pati! Friends and I are having a Pati Jinich themed potluck (my friend Jane’s idea)! Can this brisket be made ahead the night before? Any adjustments you suggest if doing so? Thanks!
Pati
Mar 02
Oh how fun! The brisket can be made ahead and reheated. It will be delicious. Enjoy!
Wink
Feb 18
Very good and lots of flavor! My sauce came out more like a paste rather than a gravy. Any idea why?
Pati
Feb 22
Maybe your heat source is stronger! Try adding a couple cups more broth or water next time. But it should be a very thick sauce.
Luz E
Feb 16
Hi Pati, I want to start by saying that I love your show. When is on, I plan my day around it 🙂
I saw this recipes a few weeks ago and I’m finally going to try to make it, but reading through the comments I have realized that the Pasilla chile I bought is actually the Ancho chile. I have checked my Latin stores and they don’t sell the real Pasilla chile. 🙁 Can I use the Ancho Chile or would it change the dish completly? Please help!
Pati
Feb 19
Thank you for turning in Luz! As far as ancho and Pasilla Chile’s go… I know! It is so confusing that they mix them up but it really does make a difference. Maybe you can find an online source like Melissa’s or GOYA.
Cailinrua
Feb 07
Fantastic. The meat ws so so tender and tastey and the gravy was so wonderful we wanted to drink it. The extra gravy went well on the beef and in hot sandwiches. I love your show.
Pati
Feb 08
Oh sandwiches are such a good way to use the leftovers! 🙂
Lawrence Mtz.
Feb 03
Pati, Hola from New Mexico. Your show is my favorito on Create for sure! I am going to try this recipe today. I do have one question. On your video, it shows you put in raw potato and carrots to cook in the sauce with the meat during the last half hour. However, in the online recipe it states to boil the potato and carrots first. Can you clarify which is the preferred method? Thanks again for the amazing recipes. Gracias.
Pati
Feb 05
Thank you for tuning in Lawrence! I sometimes tweak my recipes after the show to make them even better, so go with the steps in the online recipe. 🙂
Paulette Fink
Jan 29
Made this for Sunday family dinner after seeing it on the show on Saturday morning. Four star for sure. Definitely a keeper!
Made the recipe exactly as written. Might use regular brown sugar next time as the piloncillo was hard to grate. Finally ended up putting it in a plastic bag and crushing it.
Love your show, usually end up with at least one idea every week.
Pati
Jan 30
Four star! Thank you Paulette!
John
Jan 29
This dish is delicious and easy.
Pati
Jan 29
🙂
Seanaé Pérez
Jan 21
I’m trying to do this in a Crock-Pot ! the brisket was too expensive , so I used ” eye of round roast” and I really hope it comes out just as amazing and yours.Any tips on working with this cut of beef and crock pot ?I followed most of the steps . I don’t have a pot for the oven yet but I couldn’t wait to try . Thank you so much , I love your show!
Pati
Jan 25
This is a great recipe for the crock-pot! You can use a round roast or chuck or any cut of meat that loves to be braised.
Richard Landeros
Jan 03
Hi Pati!
I was wondering if I can use pork instead of the beef brisket instead? ¡Gracias!
Pati
Jan 04
Go for it!
Kathy
Jan 03
Hi Patti,
Where do you find Padilla Chile’s ? Went to a Mexican food store and they had no clue what they were. Do they go under another name ?
Pati
Jan 04
Oh sometimes in the US they are also called Anchos, which is super confusing…here’s some more information and pictures to help you identify the right chiles: http://patijinich.com/pati_2020/pasilla_chile/ You can find dried chiles online if they don’t have them at your store.
Kathy
Feb 22
Found the pasilla chilies. This recipe was wonderful. The flavor is so good. But I think I might have used to many chilies because it was spicy.will definitely make again. Thank you for such a good and easy recipe.
Pati
Feb 23
I’m so glad you enjoyed it Kathy!
Carlos
Dec 31
Hi Patti! I saw this on TV the other day. I made it for New Year’s Eve. It was a hit! It was so delicious! The only thing I did different was to add a leek and I left out the potatoes and made mashed potatoes instead. It was so delicious! Thank you!
Pati
Jan 02
I’m glad you made it your own and that it was a hit!
Seanaé Pérez
Feb 04
It came out amazing, I will definitely be making this dish again for my family. Thank you !
Pati
Feb 05
👍
Melissa
Dec 30
Pati, I was planning to make this for NYE dinner but was unable to get brisket. Would using another cut of meat (ie, rump or chuck roast) work okay? Also…I made your sopes yesterday with Oaxaca black beans and tomatillo salsita, and my husband went crazy over them! We just stumbled upon your show while flipping channels the other night and are now total fans!
Pati
Jan 02
You can absolutely use chuck or any cut of meat that loves to be braised. You can follow the recipe just the same. And I’m so glad your husband went crazy over the sopes! 🙂
Randall
Dec 29
Thank you Pati, this is on the menu for tomorrow.
This is my kind of cooking (slow braise).
Pati
Dec 29
Oh it makes a great weekend dish…enjoy!
Marcia Verba
Dec 29
When I saw this video I knew I wanted to try it. However, at the supermarket, I didn’t find any Pasilla chiles. I did find Anaheims and got them for something else I was cooking, but I don’t think they’re even close to the Pasilla. When Igoogled them the Pasilla I found lots of confusing info about whether they are also Poblanos or Anchos or Negros. Way too much information. Not only that, some people mentioned two different kinds of Pasillas. I checked at my local spice shop and they show Pasilla Negra. Unless I hear otherwise, I’m going to go with those. But in the meantime could you enlighten us on the confusion in the naming of these and similar chiles.
Thanks!
Pati
Dec 29
Oh it’s very confusing because in some places in the US they call Ancho Chiles, Pasillas Chiles as well, but they are different. Here are some pictures to help you identify the right chile http://patijinich.com/pati_2020/pasilla_chile/
Tammie Meadows
Dec 29
I’ve read and re-read the recipe but do not see When to add the sugar. I’m making it now so I hope where I decide to add it comes out ok. I couldn’t find any Pasillo chiles or tomatillos so I’m having to substitute and create. Sure hope it turns out well.
Love watching the show and I’m always inspired. Thanks Pati
Pati
Dec 29
Oh you can use brown sugar or piloncillo, so I use the term piloncillo in the recipe. You add the sugar after browning the meat and when you add all the garlic, onions, etc. and broth to the pot. I hope you enjoy it!
Amanda Archer
Dec 27
Oh my goodness, this was the MOST amazing brisket I’ve ever had! Pati – Thank you so much for sharing this recipe!
Pati
Dec 28
Thank YOU Amanda for trying and loving it!
Eliarosa
Dec 26
Looks yummy, will make it for New Years day
Pati
Dec 27
Happy New Year Eliarosa!
Andrew Garland
Dec 25
The recipe says 2 oz of dried chiles, seeded. Is that before seeding or the amount after seeding?
Pati
Dec 27
That is before seeding them.
Jennifer
Dec 23
We are trying for Christmas dinner too! The whole family saw your show, even our 5 year old, and we agreed…we have to try it!!! We all love your show. : ) Thank you for putting in so much love and happiness.
Pati
Dec 26
I’m so glad the whole family tuned in! I hope you enjoyed the brisket and had a wonderful holiday!
Jerry
Dec 21
Hi Patty I am going to make this for New Year’s Eve Eve dinner at a friend’s house I’m going to cook it the day before and bring it over and just warm it except I am using a four and a quarter pound bison brisket that was $17 a pound I love your recipes and love your show Feliz Navidad
Pati
Dec 21
Happy New Year, Jerry! I hope everyone loves the brisket!
Bianca
Dec 20
Going to try this for our Mexican Christmas that we host….just happened to watch this show and i MUST add it to the menu 🙂 Thank You Pati! (and now i want a dutch oven for christmas!)
Pati
Dec 20
Oh have a delicious Christmas, Bianca! And I hope you find a dutch oven under the tree.
Rookie cook
Dec 19
I dont have a roasting pan but I have a dutch oven. Do you think that would get the job done or should I go out and get a roasting pan?
Pati
Dec 20
A dutch oven will work great too!
Barbara
Dec 19
Hola, Pati!
The recipe and picture looks so delicious and inviting that I have decided that this will be our New Year’s Day dinner. Instead of adding the potatoes, I will make your mashed potato cazuela. I cannot wait to eat this!
We have begun traveling to Mexico and want to thank you for your very informative program, especially when you visit restaurants. Everything looks so mouth-watering! We really appreciate what you do for your viewers.
Pati
Dec 21
I’m so happy you have started traveling in Mexico, Barbara! I hope you love it as much as me. Have a wonderful New Year!
Romina D.
Dec 19
THIS is Christmas Day Dinner! You made it look so uncomplicated that I hope I can pull it off. My mother is Mexican so I have family from Merida to Campeche to Villahermosa to DF to Monterey, but I myself am an ignorant Mexican cook….(taco salad). My mother perks up when your show is on! Love it!!
Pati
Dec 20
You can for sure pull it off, Romina!!! And please say hello to your mom for me!
Charity
Dec 18
This looks amazing! I cannot stop thinking about this recipe but I don’t eat beef. I am going to try it with a pork shoulder and then shred it. Just love your show!
Pati
Dec 18
I hope you enjoy it, Charity!
Lori B.
Dec 18
I made this last night but didn’t have tomatillos and didn’t find brisket in two of my local stores so I used Beef Chuck Roast. Sort of skipped the carrots It turned out pretty well, I know how I want to adjust it next time. Was so good with guacamole on mini tortillas. I think my oven is hotter than 350 and will check it. I used my Le Creuset braiser and think I need the big French Oven like yours, Pati. “Oh Honey dear… 🙂 it goes with my Pati J. cookbook you bought me last Christmas…”
Pati
Dec 20
I’m so glad you made the recipe your own, Lori! And I hope you get a dutch oven soon… 😉
Elizabeth Deaton
Dec 18
My husband and I made this recipe tonight – it was so fun to make and so SO delicious! Thank you for your amazing recipes. Not only do they give my family and I fun, nourishing meals, they also connect us with the Mexican culture we have in our very own neighborhood. We shop at our local Mexican grocery all the time now! It’s the only place to get good tomatillos 🙂 Gracias!
Pati
Dec 21
This is so awesome! Thank you, Elizabeth.
Dave S
Dec 17
Well we got started a little late in the day on this dish and just finished eating at 8 pm. It was very good and have never had such tender brisket. Pati you are our favorite – keep it up, thanks!
Pati
Dec 18
I’m so happy to hear you liked it!
Romina D.
Dec 17
I am going to make this for Christmas Day Dinner. You make it look fairly easy to put together, so I am giving it a go. My family on Mom’s side is Mexican so I have relatives from Merida to Campeche to Villahermosa to DF to Monterrey. However I am a very ignorant Mexican cook (Taco salad), so I enjoy your show very much, and my mother perks up when you are on Create.
Thank you!!
Pati
Dec 18
Oh please say hello to your mother for me! I hope you and your family have a wonderful holiday!
Patricia
Dec 17
If I want feed 8 do I just increase the meat or increase everything proportionally? Looking forward to trying this recipe!
Pati
Dec 19
Increase everything proportionally. Enjoy!
Maria E .Labrado
Dec 16
Patty mi horno no sirve,puedo preparar esta receta en la estufa,y por cuanto tiempo.
Pati
Jan 04
Si! En estufa funciona también perfecto, por el mismo tiempo.
Kate F
Dec 16
Hi Pati! I love your show! Thank you for all your hard work! I have a block of piloncillo but can’t seem to grate it very easily. Is there a trick that you can share?
Pati
Dec 22
Thank you Kate for tuning in! If you can’t grate your piloncillo easily, just put it in a small sauce pan with a splash of water, over low heat and cover…
Yesica cevada
Dec 16
Hola paty
Pati
Dec 18
Hola!
Michael Cui
Dec 16
Bought all the ingredients, will now attempt to cook it. 😂😂 wish me luck!
Pati
Dec 18
Good luck!
Yesica cevada
Dec 16
Se mira riquisisisisimo pero no lo e echo paty soy tu fan eres increible no tengo cable pero te miro en un canal analogo 😁😁 con pausa pero cuando estas tu dejo todo para verte
Pati
Dec 21
Mil gracias, Yesica!!!
Jon O
Dec 16
Hi Pati,
Love your show.
My wife has a garlic allergy.
Is there any substitute that you could recommend?
Pati
Dec 22
There isn’t a direct substitute for garlic…but you can leave it out and/or add more onion.
Mark LeBahn
Dec 16
Pati
You said the pasilla chilies try to be hot but really aren’t. Love it. I made this Wednesday and my family went on and on about the flavors trying to figure out the ingredients.
This is a keeper. Love your show. Thank you for sharing.
Pati
Dec 21
Yay!!!
Jim Blomquist
Dec 14
She said it was a family favorite and now it is one of ours. An excellent recipe. Thank you.
Pati
Dec 14
Aww thank you so much Jim! I’m so glad it is now a family favorite of yours too!
Setia A
Dec 14
Your show is my family’s favorite cooking show, especially for my 4 year old boy.
We made the stew on Tuesday and the boys love it so much. My oldest even requested to pack the left over for his lunch.
I will be making more of this in the new year.
This is my first time cooking with Pasilla pepper and we love it. Thank you for entertaining and educating us with your TV show.
Pati
Dec 14
I’m so happy to hear that your boys and you enjoy the show, Setia! I hope you guys have lots of fun kitchen adventures together!
Gina G
Dec 11
I’m a huge fan! Watched you cook this brisket this past weekend and was inspired to give it a try! You cook with such passion, it is contagious! It’s cooking in my oven right now and all I can say is the aroma is intoxicating! I’ve never cooked with pasilla peppers before. They smell amazing! Can’t wait to see how it turns out!
Pati
Dec 13
Oh I hope you love the brisket and are inspired to cook more with pasillas 🙂
Ben L
Dec 09
Just watched this recipe on TV and can’t wait to try it. Looks absolutely mouth watering.
Pati
Dec 11
I hope you enjoy it, Ben!
Sean
Nov 19
I just made this tonight and I cannot describe how brilliant the sauce turned out. I had a local dark beer called Abraxas that has ancho chili, cinnamon, and chocolate so I subbed two cups of broth for the beer because why not!
Thank you for bringing this into my life!
Pati
Nov 20
Oh what a great substitution 🙂 I’m so glad you enjoyed it!
Keith W.
Nov 15
Could you put the potatoes and carrots into the comal at the two hour mark and cook them with the meat, then pull the vegetables along with the brisket?
Pati
Nov 20
Hi there! Absolutely, you can totally do that.
Perry May
Nov 12
This is very good but I’d cut the brown sugar in half or quarter as it comes out sweet otherwise
Pati
Nov 13
I’m so glad you enjoyed it, and yes please adjust it to your taste!