2 lbs of brisket
2 bay leaves
4 diced garlic cloves
1 chopped white onion
1 fresh poblano pepper, chopped
3 diced celery stalks
2 tablespoons dried Morita chile pepper seeds (or red chile pepper flakes)*
2 cups water to cover the meat
1oz sea salt or seasoning salt
1 Carrot (optional)
Preparation: Put all the ingredients with water in a 8x8 inch baking pan. Cover with aluminum foil and bake in the oven at 300 degrees for 5 hours. Let the brisket cool and shred.
3 lbs green tomatillos, washed under cold water with husks removed
1 serrano pepper
4 garlic cloves
1 bunch fresh cilantro
½ yellow onion
1 oz salt
Preparation: Boil the tomatillos with the peppers, onion, garlic cloves with salt until soft. Strain the tomatillos. Blend tomatillos, onions, garlic, cilantro in the blender. Set aside or keep in the refrigerator until the brisket is ready to use.
Coat the bottom of a 9x13 inch baking pan with a light coat of the tomatillo sauce. Assemble brisket inside corn tortillas and place in rows on top of the sauce. Cover enchiladas with the remainder of the tomatillo sauce and add grated cheddar cheese or cheese of your choice (Monterey Jack, Cotija - anything works!). Bake in the oven at 400 degrees for approximately 10-15 minutes until cheese has melted. Garnish with grilled pineapple and serve.
ROASTED PINNEAPLE GARNISH
Cut the fresh pineapple in slices and roast on the grill or on your stove top. Cut into small pieces and garnish the brisket enchiladas.
*Morita seeds are available at Fiesta, but note chili pepper flakes also work.