Braised Brisket Torta with Tamarind Salsa - Andrew Zimmern

Ingredients

• 8-12 pounds whole brisket
• Salt and pepper
• 1 tablespoon oregano
• 1 tablespoon ground ancho chile powder
• 1 tablespoon ground cumin
• 4 onions, chopped
• 1 quart beef broth
• Pickled onions (recipe below)
• Tamarind Salsa (recipe below)
• Oaxacan cheese, shredded
• Cilantro leaves
• Bolillo or other similar sandwich rolls
• 2 cups vinegar
• 3/4 cup sugar
• 2 red onions, peeled, halved and sliced thin
• 4 Serrano chiles, sliced thin
• 1 carrot, peeled and sliced thin
• 2 tablespoons vegetable oil
• 4 Roma tomatoes
• 6 garlic cloves
• 1 onion, quartered
• 4 chipotles in adobo, with a few tablespoons of the sauce from the can
• 8 ounces package seedless tamarind concentrate
• 1 tablespoon kosher salt