Birria Enchiladas Divorciadas

1. For the Beef Brisket

Season the brisket with salt, cumin, marjoram, thyme, and ground cloves. Place the brisket in a slow cooker with beef broth, garlic, carrot, and onions. Add tomatoes, chili peppers, and spices. Cook on low for 6-8 hours until the brisket is tender. Shred the meat and set aside.

2. Tomatillo Sauce

Blend tomatillos, onion, garlic, cilantro, and jalapeno until smooth. Heat oil in a pan over medium heat. Add the sauce and cook for 10 minutes, stirring occasionally. Season with salt and cumin.

3. Tatemada Sauce

Blend tomatoes, onion, garlic, and dried peppers until smooth. Heat oil in a pan over medium heat. Add the sauce and cook for 15 minutes, stirring occasionally. Season with salt.

4. For the Jalisco Red Rice

Heat oil in a pot. Sauté onion and garlic until translucent. Add rice and cook for 2 minutes. Stir in tomato, peas/carrot, and chipotle pepper. Add water and salt. Bring to a boil, then reduce heat and simmer until the rice is cooked, about 20 minutes.

5. For the Refried Beans

Heat oil in a pan. Sauté onion, garlic, and jalapeno until soft. Add canned beans with their liquid and cook for 10 minutes. Mash beans with a fork or potato masher to desired consistency.

6. For the Escabeche (Pickled Onions)

In a bowl, combine vinegar, water, salt, sugar, oregano, and bay leaf. Add sliced red onions and lime juice. Mix well to combine. Let the mixture sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

7. For the Enchiladas

Preheat oven to 350°F (175°C). Dip tortillas in Tatemada sauce. Fill each tortilla with shredded beef brisket and cheese. Roll tortillas and place them seam-side down in a baking dish. Cover with Tomatillo sauce and sprinkle with additional cheese. Bake for 20 minutes, or until the cheese is melted and bubbly.