Mom's Style Red Enchiladas with Smoked Brisket

Steps

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1. 1
   Heat a drizzle of olive oil in a skillet over medium heat. Add diced onion, poblano pepper, minced garlic, and salt. Cook until the onions soften and begin to brown.
   ▶ ≈0:22
2. 2
   Cube or shred the brisket and add it to the pan with the aromatics. Break up the meat and combine well as it heats through.
   ▶ ≈0:29
3. 3
   In a separate pan over medium-high heat, add about 60g of olive oil. Add paprika, chili powder, cumin, and dried oregano. Toast the spices until fragrant.
   ▶ ≈10:04
4. 4
   Dissolve bouillon in broth, then add to the spice pan over high heat. Stir in tomato sauce, brown sugar, salt, and vinegar. Bring to a hard simmer, then reduce heat to medium-low and simmer for about 15 minutes until reduced by roughly half.
   ▶ ≈12:11
5. 5
   Pour enough sauce into the bottom of an 8×13 inch baking pan to coat the bottom.
   ▶ ≈18:41
6. 6
   In a shallow dish, dip each tortilla in the red sauce on both sides. Fill with a pinch of brisket filling and cheese mixture, then roll and place seam-side down in the pan. Repeat with all tortillas.
   ▶ ≈18:48
7. 7
   Top the enchiladas with additional cheese.
   ▶ ≈22:00
8. 8
   Bake in a preheated 190°C (375°F) oven for 20 minutes until the cheese is melted.
   ▶ ≈22:41
9. 9
   Make lime crema: combine sour cream, milk, lime zest, juice of half a lime, and a pinch of salt in a bowl. Adjust consistency with more sour cream to thicken or milk to thin as needed.
   ▶ ≈23:10
10. 10
    Serve the enchiladas topped with lime crema and pickled red onions if desired.
    ▶ ≈24:25