Uploaded August 2025 | Updated September 2026, 14 hours ago

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INGREDIENTS
850 g / 1.8 lb smoked brisket
1 white onion
5 garlic cloves
5 ancho chillies
5 guajillo chillies
1.5 L / 6¼ cups beef stock
12 g / 2 tsp all-purpose seasoned salt
1 g / ½ tsp Mexican oregano
1 g / ½ tsp instant coffee
2 g / ½ tsp ancho chilli powder
3 g / 1 tsp black pepper
2 g / ½ tsp granulated garlic
2 g / ½ tsp cumin
3 chipotles in adobo + sauce
10 g / 2 Tbsp achiote paste
1 Tbsp brown sugar (to taste)
1 Tbsp apple cider vinegar (to taste)
40 g / ¼ cup masa harina


Stuff I use and where to buy it

Nitrile gloves amzn.to/4alBu45

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Thermometers - ChefsTemp Final Touch X10 - chefstemp.com/product/finaltouchx10-meat-thermometer

Diamond crystal kosher salt - amzn.to/3wVHt18

Black pepper - amzn.to/48YHA9d

Garlic powder - amzn.to/4l0mGg3

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