Maple Dry-Rub Brisket TortillasSep 06, 2018Posted by guestchefPrint
Karsten Nordenhof, Wood Fired Community Member and guest home chef, submitted a fun Mexican-American style recipe for our 2018 Summer Recipe Contest.
“After building our Pompeii oven last year, what began as a culinary journey to explore the unlimited options of a wood fired oven, is now a Sunday family tradition. It’s been lots of fun cooking again! After one visit to our favorite Mexican restaurant, I got inspired to try tortillas stuffed with beef brisket that was baked in our wood fired oven. It worked great!”
Learn more about the techniques and temperature used in residual heat cooking in the Forno Bravo cooking resource guide pages.
|6 People||20 Min|
|Cook Time||Passive Time|
|7 Hours||12 Hours|
Wood fired, slow cooked, beef brisket served in tortillas. An easy and delicious main course for any Mexican-style feast!
Optional hearth bread recipes to take advantage of your oven's residual heat on baking day: No-Knead Bread and Schiacciata (Tuscan Flatbread) with A little Sourdough Starter.