Caramelized Pasilla Brisket
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- 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
- 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.
242comments inCaramelized Pasilla Brisket
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!
Of course, go ahead and enjoy Bobby!
I love your show and the dishes you prepare. I want to taste all of it. Thank you so much
Thanks to you Vickie, un abrazo!
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.
Great ideas Chricy! With mashed potatoes? Yes!
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
So very happy to read this, thanks so much Lorayne!
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!
Great tips, thanks for sharing Heather! So glad you enjoyed this recipe 😉
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
Can I make this in my Crockpot?
I guess you could, but since I do not have a Crockpot I would rather let you tell me how does it come out?
Love you Patti. Miss your show
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!
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)
Don’t mind at all Bob, so happy you guys add your own twists to these recipes, yay!
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.
So glad you liked this brisket, yay!
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 😊
It is available on Amazon Prime Ruthye, so glad you liked it!
This looks amazing. Really looking forward to trying it!
Awesome, let me know how you like it 🙂
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.
This is so kind of you Lorayne, so happy you liked this recipe 😉
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.
So glad you liked it Norma!
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.
Que bueno que te gusto esta receta Mirna, un abrazo!
I love your recipes….
Thanks so much!
We are making this dish right now. The house smells amazing and we can’t wait!
Awesome, let me know how did you like it Cody 😉
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 🙂
Happy Holidays to you and your family as well Craig, gracias!
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 🙂
I hope you enjoyed the brisket Craig. Happy Holidays to all 🙂
Claudia B. Grossman
Hello and Happy Holidays
Where would I find pasilla chiles?
Any Latin or Hispanic Market Claudia, I have also seen them in some mainstream grocery stores like Safeway and Harris Teeter 🙂
Hi, I want to try this for Thanksgiving but my father in law does not like spicy food. Is this more spicy or sweet?
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 🙂
You are the best !! I made your carmalized brisket and it was the best I have ever had!
So glad you liked it Marsheila, yay!
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.
Hey Pat, the potatoes and carrots definitely have to be cooked in advance or they will not finish cooking properly. Enjoy!
Could you make this with a chuck roast instead of brisket?
Absolutely Michael, go for it!
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!
Thanks to you Christina, so happy you liked the brisket!
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.
Yummy! So glad you had so many ideas for the left overs Joe!
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?
So glad you enjoyed this episode Karen, here is the recipe of the Tiger Pound Cake for you, enjoy! https://patijinich.com/tiger-pound-cake/
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.
Thanks for giving this brisket a chance Gerry, hope all the family enjoyed it 🙂
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..
Thanks so much Bob, I hope you enjoy the Brisket 🙂
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
Thanks so much Amy, let me know how did you like the brisket 😉
Pati: riquisisisisisimo! Muchas gracias!
Que alegria que te gusto Jacqueline, gracias!
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!
So glad you guys liked it Jen, un abrazo to both of you!
Hello, which season episode is this? I’m looking for the video but I just can’t find it
It is Episode 610: How I Got to Now from Season 6 Sergio, have fun!
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!!
So glad to read this Julia, yay! This recipe is also my go to for Holidays and Celebrations, enjoy!
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!
Yay Guillermo! If your wife approved, that makes me very happy 😉
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.
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?
It is way too sweet. Four ounces of sugar is too much.
Thanks for the feedback Mmouse, of course you can adjust to your liking 😉
I made this using beef shank instead of brisket. It was fantastic! I may never make osso bucco again.
Oh my gosh, this is a huge compliment, thanks Art!
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.
Yum!!!! Now you made me hungry 🙂 Enjoy!
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.
Yummy Anna! Love it when you guys get creative with left overs, yay!
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!
Thanks so much Karen, I personally just love this Brisket 😉
Carmen in Florida
Gracias Pati. Voy atentar hacer el brisket
Gracias a ti Carmen, ojala que te guste 😉
Jeff in Australia
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!
Thank you SO much Jeff! Love to read you are going to be planting tomatillos, here is another recipe for you: https://patijinich.com/pati_2020/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce/ Enjoy!
algo nuevo para cocinar un brisket! gracias paty!
Gracias a ti Letty, un abrazo 😉
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.
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 😉
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!
No need to peel the toasted chiles, Terry. Have a wonderful Christmas!
Pamela Bayley Kaufmann
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.
I’m so happy to hear you have been inspired to try new things, Pamela!
Could I use a different cut of meat such as a tri-tip or another roast?
For sure! You can use chuck or any cut of meat that loves to be braised, Aaron.
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
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!
Hola Pati thoughts on using other natural sugars? Honey, maple syrup, coconut sugar, etc.?
Give them a try, Jasmine!
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.
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…
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.
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! 🙂
Oh here’s lots of great info about tortilla warmers, Amanda: https://patijinich.com/pati_2020/tortillero/ You can find all different kinds at your local Latin Market, kitchen store, or online.
Since I can use a pressure cooker, what about an Instant Pot? 45 minutes, maybe?
Hmmm…I’m not an Instant Pot expert, but give it a try and let me know how it goes, Juan.
Juan did you ever try a pressure cooker / one pot?
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.
Thank you, Russell!
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.
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!
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!
Thank you, Sonya! I hope you had a yum New Year’s dinner…and have lots of yum meals throughout 2019!
Love the taste and ease of the dish. But how do I get the meat to cut not to shrewd when I slice it?
Before you slice it next time, Flora, let the brisket rest a little.
Chuck from Rathdrum, ID
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?
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
This is WONDERFUL. The aroma during the long cooking all afternoon made for a strong desire to dig in n eat it! Loved it.
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
The smell is sooo amazing…so happy you liked it, Annette. Enjoy the book!
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!
If you want it spicier, you can add more chiles to kick it up, Mitchell.
Can’t wait to make this! I have a brisket in the freezer and now I’ve got a plan 😋
Yay! Hope you love the brisket, Maria.
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.
I have never have leftovers of this in my house either…so glad you love it, Edmundo!
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!
Thank you Monica! They would freeze well.
Paris, I bought your cook book ( Mexican Table ) and the recipe is a little different from your cooking show .Is it another recipe.
Oh yes, slightly different. Enjoy the book, Rosemaria!
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?
The Pasilla Chiles really do make a difference…you can usually find them online. Have fun making the dish, Carlos!
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!!!
Thank YOU for tuning in!
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.
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.
¡Hola! Could you use beef broth instead of chicken broth?
Go for it!
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.
I recommend that you brown the meat first…
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
That’s my Tasajo Torta. Here’s the recipe, Cecilia: https://patijinich.com/pati_2020/recipe/tasajo-torta-with-smoky-guacamole/
Pat in NOLA
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?
Hi Pat! You can cook it for the same amount of time on the stovetop, covered and at medium-low heat.
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.
I’m so glad you discovered the show D.J.!
Nona from Arizona
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
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
Absolutely delicious! Thank you Pati for sharing the recipe. This dish has become a favorite for our family. 😋💕
Ryan in NYC
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!
Oh how fun! The brisket can be made ahead and reheated. It will be delicious. Enjoy!
Very good and lots of flavor! My sauce came out more like a paste rather than a gravy. Any idea why?
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.
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!
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.
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.
Oh sandwiches are such a good way to use the leftovers! 🙂
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.
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. 🙂
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.
Four star! Thank you Paulette!
This dish is delicious and easy.
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!
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.
I was wondering if I can use pork instead of the beef brisket instead? ¡Gracias!
Go for it!
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 ?
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: https://patijinich.com/pati_2020/pasilla_chile/ You can find dried chiles online if they don’t have them at your store.
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.
I’m so glad you enjoyed it Kathy!
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!
I’m glad you made it your own and that it was a hit!
It came out amazing, I will definitely be making this dish again for my family. Thank you !
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!
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! 🙂
Thank you Pati, this is on the menu for tomorrow.
This is my kind of cooking (slow braise).
Oh it makes a great weekend dish…enjoy!
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.
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 https://patijinich.com/pati_2020/pasilla_chile/
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
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!
Oh my goodness, this was the MOST amazing brisket I’ve ever had! Pati – Thank you so much for sharing this recipe!
Thank YOU Amanda for trying and loving it!
Looks yummy, will make it for New Years day
Happy New Year Eliarosa!
The recipe says 2 oz of dried chiles, seeded. Is that before seeding or the amount after seeding?
That is before seeding them.
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.
I’m so glad the whole family tuned in! I hope you enjoyed the brisket and had a wonderful holiday!
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
Happy New Year, Jerry! I hope everyone loves the brisket!
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!)
Oh have a delicious Christmas, Bianca! And I hope you find a dutch oven under the tree.
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?
A dutch oven will work great too!
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.
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!
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!!
You can for sure pull it off, Romina!!! And please say hello to your mom for me!
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!
I hope you enjoy it, Charity!
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…”
I’m so glad you made the recipe your own, Lori! And I hope you get a dutch oven soon… 😉
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!
This is so awesome! Thank you, Elizabeth.
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!
I’m so happy to hear you liked it!
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.
Oh please say hello to your mother for me! I hope you and your family have a wonderful holiday!
If I want feed 8 do I just increase the meat or increase everything proportionally? Looking forward to trying this recipe!
Increase everything proportionally. Enjoy!
Maria E .Labrado
Patty mi horno no sirve,puedo preparar esta receta en la estufa,y por cuanto tiempo.
Si! En estufa funciona también perfecto, por el mismo tiempo.
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?
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…
Bought all the ingredients, will now attempt to cook it. 😂😂 wish me luck!
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
Mil gracias, Yesica!!!
Love your show.
My wife has a garlic allergy.
Is there any substitute that you could recommend?
There isn’t a direct substitute for garlic…but you can leave it out and/or add more onion.
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.
She said it was a family favorite and now it is one of ours. An excellent recipe. Thank you.
Aww thank you so much Jim! I’m so glad it is now a family favorite of yours too!
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.
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!
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!
Oh I hope you love the brisket and are inspired to cook more with pasillas 🙂
Just watched this recipe on TV and can’t wait to try it. Looks absolutely mouth watering.
I hope you enjoy it, Ben!
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!
Oh what a great substitution 🙂 I’m so glad you enjoyed it!
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?
Hi there! Absolutely, you can totally do that.
This is very good but I’d cut the brown sugar in half or quarter as it comes out sweet otherwise
I’m so glad you enjoyed it, and yes please adjust it to your taste!