Brisket Tlatonile
Background
The Brisket Tlatonile is a traditional Mexican dish rooted deeply in the local cuisines of southern and central Mexico. The word ‘Tlatonile’ originates from the Nahuatl language, with ‘tlato’ meaning ‘corn’ and ‘nile’ indicating ‘sauce’. Historically, brisket was reserved for special occasions due to its long cooking times, allowing the dish to gather flavors and offer a tender, succulent bite.
Originally, Tlatonile was prepared with local meats, but over time, the recipes adapted to include other cuts like brisket, thanks to its flavor-deepening character. Spices and seeds are pivotal in Tlatonile, with sesame seeds, chili, and other aromatic spices combining to create the unique taste that defines this dish.
Ingredients
- Brisket - 2 pounds
- Sesame seeds - 1 cup
- Chili peppers - 4 dried, preferably ancho or guajillo
- Onion - 1 medium
- Garlic - 3 cloves
- Cumin - 1 teaspoon
- Cinnamon - 1 stick
- Bay leaves - 2 whole
- Cloves - 4 whole
- Salt - to taste
- Black pepper - to taste
- Lard - 2 tablespoons (or use vegetable oil for a healthier option)
- Beef broth or water – 4 cups
Preparation
Begin by lightly toasting the sesame seeds in a dry skillet. This process should take about 5-7 minutes as you continuously stir them to avoid burning. Once they are golden and fragrant, set them aside.
In the same skillet, toast the chili peppers for approximately 2-3 minutes until they are aromatic. Remove the seeds for a milder sauce, then soak them in warm water to rehydrate.
Peel and roughly chop the onion and garlic. These will be blended later, so the size does not matter much at this point.
Cooking Process
Preparing the Sauce
In a blender, combine the toasted sesame seeds, chili peppers, chopped onion, and garlic. Add a small amount of the soaking liquid for consistency. Blend until you achieve a smooth paste.
Heat the lard (or vegetable oil) in a large pot over medium heat. Add the blended paste and cook it thoroughly for about 10-15 minutes. Stir periodically to prevent sticking.
Cooking the Brisket
Season the brisket generously with salt and black pepper. In a separate pan, sear the brisket on both sides until it’s browned. This usually takes about 4-5 minutes per side.
Transfer the seared brisket to the pot with the sauce. Add cumin, cinnamon stick, bay leaves, and cloves. Pour in beef broth or water until the brisket is just covered.
Bring everything to a simmer. Cover the pot and continue cooking on low heat for about 3-4 hours, or until the brisket is tender enough to easily break with a fork. Use a cooking timer to track this long simmering process.
How to Enjoy Brisket Tlatonile
Once cooked, the brisket should be succulent and tender. Serve it sliced, topped with the rich, nutty sauce that has harmoniously melded with the beefy flavors during cooking. Accompany the dish with warm tortillas, perhaps made from corn to honor its origins with 'tlato'. A side of avocado, crumbled cheese, or Mexican crema can also delicately balance the intense flavors of the dish.
This dish pairs beautifully with a light salad or simply garnished with fresh cilantro and a squeeze of lime for brightness. Pairing it with a refreshing Mexican lager or a traditional margarita can elevate the dining experience, transporting you to the vibrant heart of Mexican culinary tradition.