Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish
INGREDIENTS
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12 cloves garlic, chopped
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6 plum tomatoes, halved and grilled
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Zest of 1 orange plus 1/2 cup freshly squeezed orange juice
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1/4 cup fresh cilantro leaves
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1/4 cup canola oil, plus more for grilling rolls
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1/4 cup red wine vinegar
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3 tablespoons ancho chile powder
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3 tablespoons pasilla chile powder
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2 tablespoons chipotle puree
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2 tablespoons dark brown sugar
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One 6- to 7-pound whole brisket, with 1/4-inch layer of fat on top
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4 cups apple juice
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Kosher salt and freshly ground black pepper
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8 to 12 soft white rolls, Mexican bolillos or teleras
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Horseradish Crema, recipe follows
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Caramelized Onion-Tomato Relish, recipe follows
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1 head iceberg lettuce, finely shredded
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1/4 cup prepared horseradish, drained
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2 cups Mexican crema
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1/2 cup queso fresco
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Kosher salt and freshly ground black pepper
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3 tablespoons canola oil
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2 large Spanish onions, halved and thinly sliced
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1 pint grape tomatoes, cored
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2 cloves garlic, finely chopped
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1 jalapeno, finely diced
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1/4 cup red wine vinegar
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Sugar
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1/4 cup finely chopped fresh cilantro
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Kosher salt and freshly ground black pepper
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