INGREDIENTS
•
For the brisket
•
4 lb. trimmed beef brisket, preferably the flat half
•
1 large yellow onion, chopped
•
10 black peppercorns
•
4 dried bay leaves
•
3 medium cloves garlic, crushed
•
2 serrano chiles, coarsely chopped
•
1 Tbs. kosher salt
•
For the chipotle dressing
•
1/4 cup extra-virgin olive oil
•
1/4 cup fresh lime juice
•
1/4 cup red wine vinegar
•
2 medium cloves garlic, chopped
•
Kosher salt and freshly ground black pepper
•
1 7-oz. can chipotles in adobo
•
To serve the tacos
•
30 6-inch fresh corn tortillas, preferably homemade
•
Toppings of your choice, such as: sliced avocado or guacamole, chopped ripe tomatoes, shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco, small sprigs of fresh cilantro, chopped fresh or pickled jalapeños