Brisket Tacos from a New Season of 'Pati's Mexican Table' Spotlighting Pati Jinich's Hometown of Mexico City

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In a new season of Pati's Mexican Table, Pati Jinich returns to her hometown of Mexico City, the capital and largest city of the country she has spent 14 seasons exploring through food and culture. She not only samples and learns tongue-tingling recipes like the brisket tacos below; she also visits canals, sustainable designers, authors, harvesters, ice cream makers, and artisans. 

Try a taste of Mexico City with her recipe for tacos de suadero below, before the new season premieres on WTTW and the PBS app on September 27 at 4:00 pm.   

Tacos de Suadero con Salsa Verde con Chiles Mixtos

Ingredients

3 to 4 pounds brisket, most of the fat trimmed, cut in 2" pieces
Juice of an orange, about 1/4 cup
Juice of a lime, about 2 tablespoons
3 garlic cloves, pressed or minced
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 to 3 tablespoons vegetable oil, to sear meat
3 bay leaves
16-18 warm corn tortialls
Salsa Verde con Chiles Mixtos, or salsa of your choice
Chopped white onion, to garnish
Chopped cilantro, to garnish

Directions

1. In a large bowl, combine the orange and lime juice, garlic, salt, and pepper. Add the meat and toss to coat. Let marinate for a half hour to 24 hours (if more than an hour, cover and refrigerate). Bring to room temperature before cooking.

2. Heat oil in a large and extended casserole over high heat. Once hot, cooking in batches if necessary to not overcrowd the pan, add the meat and brown for 4 to 5 minutes, flipping as it does. Remove browned meat with a slotted spoon or spider.

3. Once you have browned all the meat, return it to the casserole and add enough water to barely cover it. Add the bay leaves and stir. Bring to a rolling boil, then reduce the heat to medium low, cover, and cook for a couple hours, until the meat is completely cooked through and very tender. If there is still liquid in the casserole, continue cooking uncovered until it has cooked off.

4. Place the meat on a chopping board and chop into small pieces, then return it to the casserole and cover so it will remain hot.

5. Serve on a plate covered with warm corn tortillas, along with Mixed Chile Salsa Verde and onion and cilantro on the side for people to add to taste.