Michoacan Citrus-marinated Filet of Brisket
(courtesy of Jesus “Chuy” Gutierrez, owner/chef from MariCHUY’s Mexican Kitchen, in Reno. Serves 4)
⅓ cup olive oil
Juice of 1 orange
Juice of 4 limes
2 tablespoons cumin
1 tablespoon dried oregano
1 tablespoon cilantro
1 teaspoon salt
2 garlic cloves, chopped
½ cup New Mexico dried chili powder
¼ cup onions, sliced
2 pounds beef brisket
Tortillas, queso fresco, romaine lettuce, and Roma tomato, to serve
Combine olive oil, orange and lime juices, cumin, oregano, cilantro, salt, garlic, chili powder, and onions together in a large pan and stir well. Add brisket and refrigerate for 8 hours. An hour before cooking, remove the brisket from the pan. Barbecue at 370 degrees F for about 25 minutes, or until the internal temperature of the brisket reaches 140 degrees F. Serve with warm tortillas, queso fresco, romaine lettuce, and Roma tomato.
