By Luke Chavez
The Times 

Braised Brisket a la Mexicana


March 18, 2021

Luke Chavez

Long before the current food truck craze, my earliest culinary discoveries were made as a kid in Los Angeles, sampling what was available from the city's ubiquitous taco trucks. With the variety of succulent meats, braised or chargrilled, served over soft hot tortillas, garnished simply with chopped onions and cilantro, hot sauce and lime, my love for tacos was forever cemented.

Though the setup for this favorite recipe is easy, braising will take up to six hours, plan accordingly. Perfect for a taco night for two, with plenty of leftovers, or as part of a spread to feed a crowd. This is...

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