Merlot pairs exceptionally well with these Mexican-spiced brisket tacos due to its rich, fruit-forward profile that complements the smoky and savory flavors of the brisket. The wine’s smooth tannins and balanced acidity cut through the richness of the meat, while its notes of dark berries and subtle spice enhance the complexity of the taco’s seasoning.
Ingredients
For toppings: cilantro sprigs, lime wedges, avocado, chopped onions, sliced radishes, and fresh cotija cheese
Instructions
Preheat the oven to 350° F. In a blender, add the wine, orange juice, balsamic vinegar, garlic, chile powder, serrano chile, cumin, cinnamon, oregano, and salt. Blend until smooth. In a heavy large dutch oven over medium-high heat add the olive oil. Season the brisket with salt and pepper. Add the brisket to the dutch oven and sear it until brown, about 5 minutes per side. Transfer the brisket to a plate. Scatter half of the onions and raisins in the pot and place the brisket on top. Scatter the remaining onions and raisins on top of the brisket and then pour over the chile mixture, using a spoon to spread the mixture evenly over the meat. Cover the pot tightly and place in the preheated oven for about 4 hours or until the brisket is very tender. Shred the meat with a fork and mix the meat with the onions and juices. To serve, warm tortillas and top them with smashed avocado, shredded meat, cilantro, cheese, and a squeeze of lime juice.
