Pati Jinich caramelized pasilla brisket

Caramelized Pasilla Brisket

Caramelized Pasilla Brisket

Falda Caramelizada con Chiles Pasilla

Recipe Yield

6 servings

Cooking time

4 hours 30 minutes

Rate this recipe

5 from 6 votes

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

179comments inCaramelized Pasilla Brisket

  1. 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!

    1. Pati Jinich

      Jan 17

      So glad you guys liked it Jen, un abrazo to both of you!

  2. SERGIO HERNANDEZ

    Dec 23

    Hello, which season episode is this? I’m looking for the video but I just can’t find it

    1. Pati Jinich

      Dec 24

      It is Episode 610: How I Got to Now from Season 6 Sergio, have fun!

  3. 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!!

    1. Pati Jinich

      Dec 21

      So glad to read this Julia, yay! This recipe is also my go to for Holidays and Celebrations, enjoy!

  4. 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!

    1. Pati Jinich

      Dec 02

      Yay Guillermo! If your wife approved, that makes me very happy 😉

  5. 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.

    1. 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?

  6. Mmouse

    Nov 13

    It is way too sweet. Four ounces of sugar is too much.

    1. Pati Jinich

      Nov 22

      Thanks for the feedback Mmouse, of course you can adjust to your liking 😉

  7. Art

    Nov 03

    I made this using beef shank instead of brisket. It was fantastic! I may never make osso bucco again.

    1. Pati Jinich

      Nov 03

      Oh my gosh, this is a huge compliment, thanks Art!

  8. 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.

    1. Pati Jinich

      Sep 24

      Yum!!!! Now you made me hungry 🙂 Enjoy!

  9. 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.

    1. Pati Jinich

      Oct 04

      Yummy Anna! Love it when you guys get creative with left overs, yay!

    2. 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!

      1. Pati Jinich

        Jan 16

        Thanks so much Karen, I personally just love this Brisket 😉

  10. Carmen in Florida

    Sep 17

    Gracias Pati. Voy atentar hacer el brisket

    1. Pati Jinich

      Sep 17

      Gracias a ti Carmen, ojala que te guste 😉

  11. 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!

    1. 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: https://patijinich.com/pati_2020/pati_2020/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce/ Enjoy!

  12. letty sanchez

    Apr 10

    algo nuevo para cocinar un brisket! gracias paty!

    1. Pati Jinich

      Apr 19

      Gracias a ti Letty, un abrazo 😉

  13. 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.

    1. 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 😉

  14. 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

    1. Pati Jinich

      Dec 04

      No need to peel the toasted chiles, Terry. Have a wonderful Christmas!

  15. 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.

    1. Pati Jinich

      Oct 19

      I’m so happy to hear you have been inspired to try new things, Pamela!

  16. Aaron

    Sep 28

    Could I use a different cut of meat such as a tri-tip or another roast?

    1. Pati Jinich

      Sep 30

      For sure! You can use chuck or any cut of meat that loves to be braised, Aaron.

  17. 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

    1. 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!

  18. Jasmine

    Jul 25

    Hola Pati thoughts on using other natural sugars? Honey, maple syrup, coconut sugar, etc.?

    1. Pati Jinich

      Aug 09

      Give them a try, Jasmine!

  19. 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.

    1. 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…

    2. 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.

  20. 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! 🙂

    1. Pati Jinich

      May 21

      Oh here’s lots of great info about tortilla warmers, Amanda: https://patijinich.com/pati_2020/pati_2020/tortillero/ You can find all different kinds at your local Latin Market, kitchen store, or online.

  21. Juan

    Apr 28

    Hola Pati

    Since I can use a pressure cooker, what about an Instant Pot? 45 minutes, maybe?

    1. 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.

  22. 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.

    1. Pati Jinich

      Apr 29

      Thank you, Russell!

  23. 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.

    1. 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!

  24. 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!

    1. Pati

      Jan 04

      Thank you, Sonya! I hope you had a yum New Year’s dinner…and have lots of yum meals throughout 2019!

  25. 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?

    1. Pati

      Jan 01

      Before you slice it next time, Flora, let the brisket rest a little.

  26. 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?

    1. Pati

      Nov 28

      You do want to trim it, but do leave some fat on. But I’m glad you enjoyed it, Chuck!

  27. 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

    1. Pati

      Nov 05

      The smell is sooo amazing…so happy you liked it, Annette. Enjoy the book!

  28. 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!

    1. Pati

      Nov 05

      If you want it spicier, you can add more chiles to kick it up, Mitchell.

  29. Maria

    Nov 01

    Can’t wait to make this! I have a brisket in the freezer and now I’ve got a plan 😋

    1. Pati

      Nov 02

      Yay! Hope you love the brisket, Maria.

  30. 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.

    1. Pati

      Oct 02

      I have never have leftovers of this in my house either…so glad you love it, Edmundo!

  31. 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!

    1. Pati

      Sep 11

      Thank you Monica! They would freeze well.

  32. 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.

    1. Pati

      Jun 20

      Oh yes, slightly different. Enjoy the book, Rosemaria!

  33. 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?

    1. Pati

      Jun 13

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

  34. 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!!!

    1. Pati

      May 31

      Thank YOU for tuning in!

  35. 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.

    1. 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.

  36. Lisa R.

    May 07

    ¡Hola! Could you use beef broth instead of chicken broth?
    ¡Muchas gracias!

    1. Pati

      May 09

      Go for it!

  37. 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.

    1. Pati

      May 05

      I recommend that you brown the meat first…

  38. 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

    1. Pati

      Apr 04

      That’s my Tasajo Torta. Here’s the recipe, Cecilia: https://patijinich.com/pati_2020/pati_2020/recipe/tasajo-torta-with-smoky-guacamole/

  39. 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!

    1. Pati

      Apr 04

      Hi Pat! You can cook it for the same amount of time on the stovetop, covered and at medium-low heat.

  40. 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.

    1. Pati

      Apr 02

      I’m so glad you discovered the show D.J.!

  41. 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

    1. 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 🙂

  42. Lourdes, Gardena California

    Mar 12

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

    1. Pati

      Mar 12

      Awesome!

  43. 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!

    1. Pati

      Mar 02

      Oh how fun! The brisket can be made ahead and reheated. It will be delicious. Enjoy!

  44. Wink

    Feb 18

    Very good and lots of flavor! My sauce came out more like a paste rather than a gravy. Any idea why?

    1. 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. ​

  45. 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!

    1. 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.

  46. 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.

    1. Pati

      Feb 08

      Oh sandwiches are such a good way to use the leftovers! 🙂

  47. 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.

    1. 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. 🙂

  48. 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.

    1. Pati

      Jan 30

      Four star! Thank you Paulette!

  49. John

    Jan 29

    This dish is delicious and easy.

    1. Pati

      Jan 29

      🙂

  50. 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!

    1. 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.

  51. Richard Landeros

    Jan 03

    Hi Pati!
    I was wondering if I can use pork instead of the beef brisket instead? ¡Gracias!

    1. Pati

      Jan 04

      Go for it!

  52. 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 ?

    1. 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: https://patijinich.com/pati_2020/pati_2020/pasilla_chile/ You can find dried chiles online if they don’t have them at your store.

      1. 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.

        1. Pati

          Feb 23

          I’m so glad you enjoyed it Kathy!

  53. 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!

    1. Pati

      Jan 02

      I’m glad you made it your own and that it was a hit!

      1. Seanaé Pérez

        Feb 04

        It came out amazing, I will definitely be making this dish again for my family. Thank you !

        1. Pati

          Feb 05

          👍

  54. 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!

    1. 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! 🙂

  55. Randall

    Dec 29

    Thank you Pati, this is on the menu for tomorrow.
    This is my kind of cooking (slow braise).

    1. Pati

      Dec 29

      Oh it makes a great weekend dish…enjoy!

  56. 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!

    1. 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 https://patijinich.com/pati_2020/pati_2020/pasilla_chile/

  57. 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

    1. 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!

  58. 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!

    1. Pati

      Dec 28

      Thank YOU Amanda for trying and loving it!

  59. Eliarosa

    Dec 26

    Looks yummy, will make it for New Years day

    1. Pati

      Dec 27

      Happy New Year Eliarosa!

  60. Andrew Garland

    Dec 25

    The recipe says 2 oz of dried chiles, seeded. Is that before seeding or the amount after seeding?

    1. Pati

      Dec 27

      That is before seeding them.

  61. 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.

    1. Pati

      Dec 26

      I’m so glad the whole family tuned in! I hope you enjoyed the brisket and had a wonderful holiday!

  62. 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

    1. Pati

      Dec 21

      Happy New Year, Jerry! I hope everyone loves the brisket!

  63. 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!)

    1. Pati

      Dec 20

      Oh have a delicious Christmas, Bianca! And I hope you find a dutch oven under the tree.

  64. 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?

    1. Pati

      Dec 20

      A dutch oven will work great too!

  65. 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.

    1. 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!

  66. 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!!

    1. Pati

      Dec 20

      You can for sure pull it off, Romina!!! And please say hello to your mom for me!

  67. 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!

    1. Pati

      Dec 18

      I hope you enjoy it, Charity!

  68. 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…”

    1. Pati

      Dec 20

      I’m so glad you made the recipe your own, Lori! And I hope you get a dutch oven soon… 😉

  69. 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!

    1. Pati

      Dec 21

      This is so awesome! Thank you, Elizabeth.

  70. 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!

    1. Pati

      Dec 18

      I’m so happy to hear you liked it!

  71. 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!!

    1. Pati

      Dec 18

      Oh please say hello to your mother for me! I hope you and your family have a wonderful holiday!

  72. Patricia

    Dec 17

    If I want feed 8 do I just increase the meat or increase everything proportionally? Looking forward to trying this recipe!

    1. Pati

      Dec 19

      Increase everything proportionally. Enjoy!

  73. Maria E .Labrado

    Dec 16

    Patty mi horno no sirve,puedo preparar esta receta en la estufa,y por cuanto tiempo.

    1. Pati

      Jan 04

      ​Si! En estufa funciona también perfecto, por el mismo tiempo.

  74. 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?

    1. 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…

  75. Yesica cevada

    Dec 16

    Hola paty

    1. Pati

      Dec 18

      Hola!

  76. Michael Cui

    Dec 16

    Bought all the ingredients, will now attempt to cook it. 😂😂 wish me luck!

    1. Pati

      Dec 18

      Good luck!

  77. 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

    1. Pati

      Dec 21

      Mil gracias, Yesica!!!

  78. Jon O

    Dec 16

    Hi Pati,

    Love your show.

    My wife has a garlic allergy.

    Is there any substitute that you could recommend?

    1. Pati

      Dec 22

      There isn’t a direct substitute for garlic…but you can leave it out and/or add more onion.

  79. 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.

    1. Pati

      Dec 21

      Yay!!!

  80. Jim Blomquist

    Dec 14

    She said it was a family favorite and now it is one of ours. An excellent recipe. Thank you.

    1. Pati

      Dec 14

      Aww thank you so much Jim! I’m so glad it is now a family favorite of yours too!

  81. 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.

    1. 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!

  82. 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!

    1. Pati

      Dec 13

      Oh I hope you love the brisket and are inspired to cook more with pasillas 🙂

  83. Ben L

    Dec 09

    Just watched this recipe on TV and can’t wait to try it. Looks absolutely mouth watering.

    1. Pati

      Dec 11

      I hope you enjoy it, Ben!

  84. 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!

    1. Pati

      Nov 20

      Oh what a great substitution 🙂 I’m so glad you enjoyed it!

  85. 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?

    1. Pati

      Nov 20

      ​Hi there! Absolutely, you can totally do that.

  86. 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

    1. Pati

      Nov 13

      I’m so glad you enjoyed it, and yes please adjust it to your taste!

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