ST. PETERSBURG, Fla. — Angel Castillo started at Red Mesa Restaurant in St. Petersburg making the salads. Now, 14 years later, he is the Executive Chef.

In honor of the Mexican holiday Cinco de Mayo, Castillo spent a recent morning showing us the special recipe behind the restaurant’s popular brisket tacos.

Cinco de Mayo commemorates Mexico’s victory over the French in the Battle of Puebla in 1862.

It’s something Castillo was surprised but happy to find in the United States— people celebrating Mexican culture and food on Cinco de Mayo.

“American people think it’s like the independence of Mexico, and I’m like ‘No it’s not but OK I’ll go out for a drink, why not!” said Castillo, smiling.

It’s a chance for Castillo to tell the story about how it all started with a cake incident years before.

He knows his history.

Castillo made Red Mesa’s Brisket Tacos.

He says they use brisket because the meat shreds better and looks better in the taco. The sauce is made from toasted, roasted and blended guajillo chilis.

And they serve it on corn tortillas that are made fresh daily in Palmetto.

Angel Castillo will use a huge set of tweezers to place the pickled jalapeños pepper slices onto your taco. And he gives you the confidence to dig in.

“The vinegar actually cures them and cuts down on the spiciness of the peppers a little bit.”

BRISKET TACOS
With chile guajillo sauce, pickled red onions and jalapeno encurtido on fresh corn tortillas

Brisket
1 lb. brisket or (chuck roast) cut in ¼ pieces
1 cup chopped Spanish onions
4 cloves whole garlic
1 bay leaf
2 tbsp cumin
2 tbsp paprika
2 tbsp oregano
2 tbsp kosher salt
2 tbsp coarse black pepper
3 cups water
12 dried guajillo chile peppers

Preheat oven to 200 degrees
1. Discard seeds from the guajillo chiles.
2. Toast chiles for ½ minute per side in sauce pan to release oils and aromas
3. In a mixing bowl combine, cumin, oregano, salt, and pepper and paprika
4. Seasoned brisket with spices and set aside.
5. In pan, place onions, garlic, toasted chiles, water, then place seasoned brisket on top. Cover with foil and cook for 4 hours until fork tender.
6. Removed brisket and cool down to room temperature. Once cool, shred brisket.
7. Transfer remaining liquid and chile mixture to a container. Remove as much fat as possible, and then puree well and set aside. 

Jalapeno Encurtido
1 cup small diced Spanish onion
1 cup small dice carrots
4 jalapenos slice thin
1 cup white vinegar
¼ cup water
1 tbsp oregano
1 tbsp cumin
1 tbsp kosher salt

Mix vegetables with spices well.
Transfer to a glass container.
Heat water and vinegar just about to boil then transfer vinegar mixture to vegetable mix and pickled encurtido for couple hours at room temperature (this can be done couple days ahead).

Pickled red onions
1 red onion, cut julienne thin
1 cup white vinegar
4 whole cloves
1 tbsp sugar
1 tbsp kosher salt
2 bay leaves
Place julienne onions in glass container.
Bring vinegar with spices to boil then add to julienne onions and pickled onions for couple hours until use. (This can be done a couple days ahead.)

To make tacos
Using a Cast iron skillet, with a little olive oil, cook brisket for couple minutes to get some crisp on it.
Season with salt and pepper-then place on the side.
Heat up corn tortillas, top with shredded brisket, ladle some sauce on brisket, and then top with jalapeno encurtido and pickled red onions.