Latin brisket rubbed with cumin, chili powder and orange zest before searing and and braising in chipotle, jalapeno and orange juice. Slice and layer in a roll with jalapeno cheese. Serve with a side of Mango-Jicama Slaw.
3-3 1⁄2 lb. beef brisket
2 tbsp. cumin powder
2 tbsp. ancho chili powder
2 tsp. orange zest
Olive oil, as needed
5 tbsp. chipotle adobo sauce
2 jalapeño chiles, seeded, minced
1 cup orange juice
Hot water, as needed
1 1⁄2 cups mayonnaise
1 mango, peeled, pitted and cubed
1 tsp. cumin powder
2 cups jicama, shredded
2 cups carrots, shredded
1⁄2 cup cilantro, chopped
1⁄2 lb. jalapeño cheese, sliced
8 rolls, sliced and toasted
1. Season brisket. Combine cumin, chili powder and orange zest; rub into meat. Sear brisket in olive oil; place in roasting pan with chipotle, jalapeño, orange juice and hot water to cover. Braise at 350° F approx. 2 hr.
2. Puree mayonnaise, mango and cumin; toss with shredded jicama, carrot and cilantro.
3. Layer 4-5 slices of brisket on half of roll; top with 2-3 slices of cheese; melt under broiler. Top with slaw and top of roll.