Caramelized Pasilla Brisket

Caramelized Pasilla Brisket

Falda Caramelizada con Chiles Pasilla
6 servings
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, braised, brisket, carrots, pasilla, potatoes, stew, tomatillos
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Caramelized Pasilla Brisket recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"

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.

151 comments on “Caramelized Pasilla Brisket

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  1. 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

  2. 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.

  3. 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

    1. 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!

  4. 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.

    1. 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…

    2. 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.

  5. 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! 🙂

  6. 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.

  7. 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.

    1. 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!

  8. 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!

  9. 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?

  10. 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

  11. 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!

  12. 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.

  13. 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!

  14. Paris, I bought your cook book ( Mexican Table ) and the recipe is a little different from your cooking show .Is it another recipe.

  15. 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?

    1. The Pasilla Chiles really do make a difference…you can usually find them online. Have fun making the dish, Carlos!

  16. 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!!!

  17. 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.

    1. 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.

  18. 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.

  19. 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

  20. 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!

  21. 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.

  22. 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

    1. Hi Nona! Yes, you can totally use a pressure cooker. About 40 minutes for the brisket. Just be careful with the pressure cooker 🙂

  23. Absolutely delicious! Thank you Pati for sharing the recipe. This dish has become a favorite for our family. 😋💕

  24. 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!

    1. ​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. ​

  25. 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!

    1. 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.

  26. 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.

  27. 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.

    1. 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. 🙂

  28. 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.

  29. 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!

  30. 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 ?

      1. 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.

  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!

  32. 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!

    1. 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! 🙂

  33. 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!

  34. 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

    1. 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!

  35. Oh my goodness, this was the MOST amazing brisket I’ve ever had! Pati – Thank you so much for sharing this recipe!

  36. 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.

  37. 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

  38. 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!)

  39. 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?

  40. 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.

  41. 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!!

  42. 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!

  43. 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…”

  44. 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!

  45. 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!

  46. 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!!

  47. 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?

    1. 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…

  48. 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

  49. 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.

  50. 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.

    1. 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!

  51. 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!

  52. 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!

  53. 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?