Comments on: Brisket in Pasilla Chile and Tomatillo Sauce

By: Pati

Pati — Sat, 13 Apr 2013 20:23:25 +0000

It is one of my favorite party dishes! Absolutely, you can strain the sauce if you want a more refined and smooth feel…

By: Mindi

Mindi — Sat, 13 Apr 2013 15:16:28 +0000

I made this last Cinco de Mayo and it was a hit. I plan to make it again this year but will strain the sauce as there were alot of seeds left that the blender did not pulverize. Unless I did something incorrect. It was great though.

By: Pati

Pati — Fri, 15 Feb 2013 14:36:40 +0000

Aww, thank you, Leah!

By: Leah

Leah — Fri, 15 Feb 2013 09:30:37 +0000

I just made this last night for my Mexican-American husband and he LOVED it! We live in Germany now, so I had to make a a few major substitutions but it still turned out really good. I used ancho chiles instead of pasilla, and there are NO tomatillos here, especially in the winter, nor do they sell them in cans, so I used canned Herdez salsa verde. I wasn’t sure it would work, but it tasted amazing. I did have to add about a tablespoon of sugar to the sauce to round out the flavors, but wow, the taste was amazing. My husband loved it and he was thrilled to have such a unique Mexican dish at home, cooked by his gringa wife

By: Pati

Pati — Thu, 24 Jan 2013 23:43:42 +0000

Hi Raquel, The brisket should take about the same amount of time to cook, no matter how much, if you are still cutting it into 2-inch chunks as in the recipe. Check it after three hours and just keep cooking if you don’t feel it’s ready. I hope your mom’s birthday is lovely!

By: Raquel

Raquel — Thu, 24 Jan 2013 20:20:21 +0000

This recipe looks great! I plan to make it for mom’s birthday this weekend! Question, if I plan to make double the amout, does it mean I should let the brisket cook twice amout of time? Or will 3 hours still suffice?

By: Pati Jinich

Pati Jinich — Thu, 29 Nov 2012 13:30:57 +0000

Hola Melanie, The meat cooking liquid is the water reserved after you boil the meat (refer to the first paragraph in the procedure). I hope that clears it up. Thank you for sending me your question!

By: Melanie Ojeda

Melanie Ojeda — Fri, 16 Nov 2012 01:25:19 +0000

Hi Pati,
My mom and I are big fans! I was wondering what kind of liquid did you mean in your ingredient list for “2 cups of meat cooking liquid”? Is it just water or a beef broth?

By: Pati Jinich

Pati Jinich — Mon, 05 Nov 2012 16:47:51 +0000

Dennis – Yes, of course! About 40 minutes in a pressure cooker for the brisket. Just be careful with the pressure cooker!

By: Dennis Rockwell

Dennis Rockwell — Fri, 19 Oct 2012 14:32:01 +0000

I find myself wondering if one could pressure cook the brisket instead of the 3 hr cooking on the stove top and still have it turn out as good.