Celebrate Hispanic Heritage Month With Tessa’s Braised Brisket Enchilada Recipe 

September is Hispanic Heritage Month, and at Thrive Market, it’s a time for our Talento Hispanic/Latiné Employee Resource Group (ERG) to let their heritage—and their recipes—really shine. 

Talento is dedicated to celebrating the diverse cultures, histories, and contributions of the Hispanic/Latiné community, while fostering connection, learning, and empowerment across the company. One member of Talento, Tessa Padilla, a Content Creator and Video Editor at Thrive Market, plans to celebrate with a big batch of her award-winning enchiladas. Made with braised brisket and topped with homemade tomatillo salsa and sweet, spicy pickled veggies, this recipe is deeply flavorful and great for a gathering. 

“I always enjoy meeting other Hispanic people and connecting over the things we have in common,” Padilla says. During Hispanic Heritage Month, the leaders of Talento always aim to plan activities that educate Thrive Market employees about their culture and to bring the group’s members together (especially since the majority of the company works remotely). “I especially love playing Lotería, which is kind of like a Mexican bingo,” Padilla says. “My mom taught me how to play growing up, and now we always play it with my nieces and nephews, so getting to play at Thrive Market felt like a little piece of home.” 

Tessa’s Braised Brisket Enchiladas with Roasted Tomatillo Salsa Recipe

“I’m half Mexican and half Jewish, and I don’t see that combination represented in food very often. I wanted to create a fusion dish that felt really unique to me and brought both of my cultures together in one meal, so I decided on enchiladas with roasted tomatillo salsa to represent the Mexican side of me. Braised brisket is such a staple in Jewish cuisine, so I knew I wanted to incorporate that part of my culture into the filling. The recipe definitely leans a little more Mexican because that’s the type of food I cook most often at home and what I grew up eating. My mom cooked a lot of Mexican food for us growing up, so it feels really natural and nostalgic to me. I ended up becoming a finalist in a recipe competition and even won a small prize!”
—Tessa Padilla

Ingredients: 

For the brisket 

1 pound brisket
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon coriander
¼ teaspoon chipotle powder
1–1½ teaspoon salt
½ teaspoon black pepper
1 quart chicken stock
20 ounces cola
1 white onion, diced
1 carrot, diced
1 garlic bulb, whole
1-2 bay leaves
½ teaspoon thyme
8-10 corn tortillas

For the salsa 

1 pound tomatillos, husked 
1 whole green jalapeño pepper 
1 whole serrano pepper 
1 poblano pepper, peeled
2 garlic cloves, whole
½ bunch cilantro
¼ white onion
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon black pepper
1 tablespoon fresh lime juice

For the pickled veggies

1 red radish, thinly sliced
1 red jalapeño, thinly sliced
½ cup red wine vinegar
½ cup water
2 tablespoons sugar
1 teaspoon salt
½ teaspoon fennel seeds
3 whole juniper berries
½ teaspoon whole black peppercorns

Instructions: 

Preheat oven to 300° F. 

Season the meat thoroughly with the spice rub, then sear in a heavy-bottomed pot over medium-high heat until browned on all sides. 

Remove the meat from the pot and cook the onion, carrots, and garlic in a bit of olive oil until just translucent. 

Add meat back to the pot, along with chicken stock, cola, bay leaves, and thyme. Season with salt and bring to a boil. 

Place the pot in the preheated oven for 2 ½ to 3 hours or until the meat is tender and easily pulls apart with a fork. 

To make the salsa, heat a large foil-lined skillet, comal or grill over medium-high heat. Add the tomatillos, peppers, and garlic and roast for 10–15 minutes, turning occasionally, until the vegetables are softened and charred in spots. Remove the garlic as soon as it is tender and lightly browned to prevent burning. (Note: For a milder salsa, remove the seeds from the jalapeño and serrano peppers before blending.)

To make the pickled vegetables, combine the sliced radish and red jalapeños. Add the red wine vinegar, water, salt, and seasonings to a small saucepan and bring to a boil. Pour the liquid over the radish and jalapeño in a jar. Allow to steep for at least 30 minutes before serving, or refrigerate for up to several hours for a stronger pickled flavor. Store covered in the refrigerator for up to 2 weeks.

Shred the cooked brisket. 

Fry the tortillas lightly in a neutral oil (such as avocado oil) until soft. Dip each tortilla in warmed tomatillo salsa, then roll shredded brisket in the tortilla and place the enchiladas into a serving dish. Once you fill the dish, pour more salsa on top of the enchiladas and garnish with cilantro and pickled vegetables.