Brisket Tacos | Saveur

Ingredients

• For the Brisket:
• 1⁄4 cup vegetable oil
• 2 lb. lean beef brisket
• kosher salt and freshly ground black pepper
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 1 cup finely chopped yellow onion
• 5 garlic cloves, peeled
• 2 cups canned tomato puree
• 2 tbsp. adobo sauce from a can of chipotles in adobo
• 1⁄4 tsp. ground cumin
• 1⁄4 tsp. dried Mexican oregano
• 5 thyme sprigs
• 1 bay leaf
• 1 (12-ounce) bottle Mexican beer
• For the Tomatillo Salsa:
• 1⁄2 cup cilantro leaves, plus more, finely chopped, for serving
• 5 medium-to-large tomatillos, husks removed then quartered
• 2 garlic cloves, peeled
• 2 jalapeños, stemmed, seeded, and cut lengthwise into 8 strips each
• 1 small yellow onion, peeled and quartered
• 1 avocado, halved, pitted, peeled, and cut lengthwise into 12 wedges
• 8 (5") corn tortillas, warmed
• lime wedge and finely chopped red onion, for serving