Beef brisket in pasilla and tomatillo sauce (Carne enchilada) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baby potatoes with lime and parsley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute New Mexico chiles for pasilla chiles and dark brown sugar for piloncillo sugar.

  • TrishaCP on April 08, 2020

    My brisket was very tender but I followed the instructions for the texture of the meat rather than the timing specified. I needed 30 minutes more (total of 3 hours) for a two pound brisket. The sauce is very flavorful and although I halved it, it made way more than necessary. We are freezing it and will plan to use the leftover sauce for some other future purpose.

  • twoyolks on February 09, 2015

    My brisket never became very tender (it was tender enough to cut, but not enough to pull apart). I ended up cutting into smaller pieces and putting it in tortillas.

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