Carne Deshebrada Burritos with Rajas

Ingredients

For the Meat

• 8 lbs Swift Beef Brisket, bone-in or boneless (leave some fat for flavor)
• 2 lbs beef bones (optional, for added richness)
• 2–3 tbsp kosher salt, or to taste
• 1 ½ tsp black pepper
• 1 large onion, halved
• 4 cloves garlic
• 2 bay leaves
• 6 cups water

For the Rajas (Poblano Mixture)

• 4 poblano peppers
• 1 large onion, sliced
• 3 roma tomatoes, diced
• 1 ½ tsp salt, or to taste
• ¼ tsp ground cumin

For Serving

• Refried beans
• Flour tortillas

Instructions

1. Season the Brisket and pat brisket dry. Generously season with kosher salt and black pepper. Let rest at room temperature while prepping the cooking method.
2. Cook the Brisket
   1. Pressure Cooker (Faster) Set cooker to sauté and sear brisket on all sides until browned. Add beef bones, onion, garlic, bay leaves, and water. Lock lid and cook on high pressure for 1 hour 45 minutes. Let pressure release naturally.
   2. Oven (Slow Cooked) Preheat oven to 325°F. In a Dutch oven, sear brisket on all sides. Add beef bones, onion, garlic, bay leaves, and water. Cover tightly and cook 4 ½–5 hours, until meat is fork-tender and shreddable.
3. Roast and Prep Poblanos. Roast peppers over an open flame or under the broiler until skins blister. Transfer to a bowl, cover, and let steam for 10–15 minutes. Peel, seed, and dice.
4. Make the Rajas. In a skillet, sauté sliced onion and tomatoes until soft. Add diced poblanos, season with salt and cumin, and cook 5–7 minutes.
5. Shred the Meat. Remove brisket from pot and shred with two forks. Strain and reserve 1–1 ½ cups broth.
6. Combine and Simmer. Add shredded meat to the skillet with the rajas mixture. Pour in reserved broth as desired and simmer 10–15 minutes to blend flavors.
7. Build Your Burritos. Warm flour tortillas. Spread a layer of refried beans, add carne deshebrada with rajas, roll, and serve hot.