Chewy Espresso Cookies

Thank you Domino® Sugar for sponsoring this holiday baking post. 

Did you grow up baking Christmas cookies in your family? I know it's a tradition for many, but you might be surprised to learn that it's actually not the case for me.

My mom is a great cook, but she absolutely does not bake. My grandmother used to make wonderful desserts, but very few of those involved baking. Our holiday treats and traditions consisted of Puerto Rican favorites like arroz con leche (rice pudding), tembleque (coconut pudding), and coquito (our Puerto Rican version of eggnog), the latter of which my mom would make in bulk every December for my dad to give to his coworkers.

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How to Make Cold Brew

This past weekend I posted a few photos of my DIY cold brew concentrate on Instagram and Facebook, and got so many questions about it, that I decided to write up a quick post on it.

Here's what you do. This recipe makes just slightly less than 1/2 gallon of cold brew concentrate, which is enough for about 12 or so large iced coffees, depending on how strong you like them. You can easily double the recipe if you want more (the concentrate keeps well in the fridge for a couple weeks, or it can be frozen).

Start off with 1/4 lb of espresso ground coffee. Choose whatever kind you like (I've even done this with flavored coffee). Note that some will taste better than others, so play around until you find your favorite.

I'm a big fan of Bustelo, but I suspect that's a nostalgia thing for me.

Combine the coffee and 1/2 gallon of cool filtered water (that's 8 cups) in a large container or pitcher.

Give it a good stir and then cover with a cap or plastic wrap. Leave at room temperature for 8-10 hours.

You don't want to go much more than that as it will get too strong and a bit bitter. I like 8 hours exactly.

Strain the coffee through a cheesecloth set over a fine mesh sieve. This part takes a while, but it's key to avoid grainy coffee. You can also use a French press to strain out the coffee grinds.

Note that I don't have photos of this step because it's messy, and I needed both hands.

[UNRELATED TIP: I save the grinds, mix them with coconut oil, and use them as a body scrub!]

Once strained, transfer to a large seal-able container, and store in the refrigerator. I store mine in a large beverage dispenser with a spigot, for easy pouring.

To make the coffee:

This is all up to taste, but here is what  I like to do:

Fill a glass to the top with ice. Pour in cold brew concentrate until it reaches halfway up the ice-filled glass. If you're adding sweetener, add it now. Note that simple syrup works best here since it will dissolve easily.

Now, add water until it almost hits the top, saving room for milk or cream. Add milk or cream. Give it a little stir, and drink!

Some other ideas:

• I like to add a little vanilla extract and ground cinnamon to my coffee before I add the water. It's delicious! 
• I hear that condensed milk is also awesome in this, although I've never tried it myself. 
• Note that depending on how strong or weak you like your coffee, you should add more or less water or coffee concentrate. Play around until you find what works best for you!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!        

DIY Cold Brew Concentrate Recipe
Makes 1/2 gallon 

Ingredients
1/4 lb espresso ground coffee
8 cups water

Directions
Combine coffee and water in a large container and let steep at room temperature for 8 hours. Strain through a cheesecloth-lined mesh sieve, and chill.

Follow directions above to prepare iced coffee. 

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Frozen Mojito Coffee

So here's something a little weird about me...I actually didn't start drinking coffee regularly until earlier this year.

I definitely used to enjoy the occasional after-dinner espresso or iced coffee on a hot summer day, but I was never the type to wake-up and instantly make myself a coffee to start the day. And at brunch, I'd much sooner order herbal tea or a cocktail before a cup of joe.

But this year, something changed. I think it was the brutal winter, which hit me hard and left me needing a bit of a jolt in the mornings.

I started getting into the habit of making myself a steaming mug of coffee topped off with a thick layer of foamy steamed heavy cream. It became a daily ritual that I looked forward to, and then once the sun came back and the days started heating up, I had to find a new way to start my day.

This Frozen Mojito Coffee has become a definite favorite. Fresh mint blended with strong coffee, a tiny bit of sugar, cream and ice until it's frosty. I love how refreshing it is, and the mint is unexpectedly wonderful with the coffee.

Note that despite the name, it's virgin, though I suspect it won't be long before this Puerto Rican girl throws a shot of rum in there for a weekend twist--if you try it before I do, let me know how it is!

The recipe below will give you a lovely base, but please feel free to play around with it. Use your favorite milk--they all work. I actually always skip the sugar because that's how I take my coffee, and sometimes I go wild and add a spoonful of dark cocoa to it like in the picture above...just 'cause.

Here's to great summer mornings!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  

Frozen Mojito Coffee
Yields 1 serving

Ingredients
1 1/2 cup double-strength or cold-brewed coffee, chilled
1 1/2 cups ice
2 tablespoons raw turbinado sugar (use more or less according to taste)
10 large fresh mint leaves, rinsed and patted very dry
1/4 cup whole milk, half & half, or heavy cream (or whatever you usually use!)

Directions
Combine all ingredients in a blender and puree until smooth. Pour into a glass and sip immediately.

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Dark Chocolate Layer Cake with Espresso Buttercream

Eugene turned 31 last Wednesday, and I decided to make him a birthday cake. I actually make him a birthday cake every year, but this year it was especially important as I wasn't really able to do much else.

I'd gotten back from Vermont on Sunday night nursing the beginnings of a bad cold. I was achey and feverish and way too stuffy to do much of anything but lay around in bed watching On Demand episodes of Elementary (I'm obsessed).

Going out to celebrate was off the table, and I didn't even have enough energy to walk 5 blocks to the drugstore to get him a birthday card.

(It didn't help that it was, like, 2 degrees outside.)

So I definitely had to make a cake.

A trip to the grocery store was out of the question, so I looked around the cabinets to see what I had to work with.

Flour. Sugar. Cocoa Powder. Eggs. Coffee.

I could totally work with this.

For the cake portion, I chose one of my favorite Ina Garten recipes: Beatty's chocolate cake.

It's a moist and rich dark chocolate cake recipe that's enhanced with the addition of a full cup of black coffee. Whenever I make it, I like to pump it up with a bit of espresso powder.

I also add a bit more vanilla, cut down on the sugar, and use large eggs. (Because, seriously, Ina--what's with the extra-large egg obsession?!?)

For the frosting, I made a simple Espresso Buttercream, using salted butter, sugar, vanilla and instant espresso to play up those coffee flavors. (Eugene is a fan of coffee-flavored things.)

The cake actually only took me about an hour and a half to make and frost (thank goodness since I kind of put it off all day!), so I was able to bake it, hide it in the fridge and clean the kitchen all before Eugene got home.

We each ate a big slice for dessert that night, and then I sent the rest of it to work with him in the morning.

(I do kind of wish I'd kept another slice...)

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Dark Chocolate Layer Cake with Espresso Buttercream
Makes one 9" round cake. Cake adapted from Ina Garten's recipe for Beatty's Chocolate Cake

Ingredients
For the Cake:
1 3/4 cups all-purpose flour
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder (not dutch)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup olive oil
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder
1 cup black coffee, cooled

For the Frosting:
1 tablespoon vanilla extract
2 tablespoons instant espresso powder
1 cup (2 sticks) butter, softened (I like salted in this one, but unsalted works, too!)
2 1/2 cups powdered sugar, sifted


Directions
Preheat oven to 350 degrees. Grease and line two 9" round baking pans with parchment paper.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.

In a separate bowl, beat together the buttermilk, olive oil, eggs, vanilla, espresso powder, and coffee.

Add the wet ingredients to the dry ingredients, and stir gently, just until batter is smooth with no dry parts.

Divide evenly into two pans, and bake 35-40 minutes, or until a tester inserted in cake comes out clean.

While the cake bakes, make the frosting:
Whisk the extract and espresso together and set aside.

Whip the butter with an electric mixer for five minutes, until light and fluffy. Reduce speed to low and slowly beat in the sifted powdered sugar. Add the espresso mixture and continue to beat.

Frost the cake
Place one layer of the cake down and top with half the frosting, spreading so that it just reaches the edges. Top with the second layer, and frost with the rest of the frosting, leaving the sides and edges unfrosted. Garnish the center with cacao nibs.

Serve immediately or cover with a cake cover and chill up to 8 hours before serving.

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A Cozy Winter Brunch at Home

This past weekend, I invited a few of my favorite people over for a cozy winter brunch at home.

It was cold, but sunny, and felt like the perfect day to spend a few hours sipping coffee and feasting on a bevy of sweet and savory dishes. 

I've been collaborating with Starbucks this month to share how their Starbucks K-Cup packs make entertaining guests easier, so it was also the perfect opportunity to share the new Starbucks® Vanilla K-Cup® Packs and Starbucks® Caramel K-Cup® Packs with my friends.

I seriously love that I can just let my guests pick their favorite flavor, pop them into the Keurig Special Edition Brewing System, and in just a few seconds, am able to serve them a perfect steaming mug of Starbucks coffee--without even leaving my own kitchen!

As my friends arrived on Sunday, I told them to toss their coats on the bed, and let them pick their favorite flavor.

Once they had their coffee in hand, I sent them into the living room where I'd set out a pretty tray of cream, milk, and sugar so that they could prepare their coffee, just how they like it.

Decorations

When it comes to brunch, I like to keep decorations light and simple. Flowers are one of my favorite touches (they're perfect for brunch) and so easy and inexpensive.

We'd actually just celebrated our wedding anniversary a couple days before the brunch, and Eugene had given me a beautiful bouquet of roses that I decided to use for the party.

I also ordered a dozen Gerbera daisies from the grocer, and then broke both bouquets down to make my own simple floral arrangements.

Even the baby's breath found a home, tucked into tiny milk bottles and placed around the apartment. (I still have one of these sitting in my bathroom, and I absolutely love it!)

Nothing like fresh flowers in unexpected corners.

Set the Mood

I think one of the best aromas is the smell of brewing coffee, and I wanted to enhance the great scents coming out of the kitchen by creating my own DIY Coffee Potpourri.

To make, simply fill a small decorative container with coffee beans (choose your favorite flavor--they all have different scents!) and nestle in a small votive.

The warmth from the candle will spread the scent of coffee throughout your home, giving it that cozy, coffee shop feel.

The Menu

The beauty of brunch is that sweet and savory dishes are equally acceptable, so it gives you a lot of flexibility to play around with the menu and serve some of your favorite dishes.

To start, I set out a cheese plate featuring three great cheese (Cotswold, Humboldt Fog, and Coupole), with some accompaniments--sweet red grapes, dried apricots, apple slices, walnuts, Irish brown bread crackers, and slices of fig & almond cake.

I also put out a bowl of Spiced Feta Yogurt Dip with pita chips, and croissants and crackers with my homemade Mixed Berry Cocoa Jam.

The jam is one of my new favorite recipes, and I was excited to share it with my guests. The flavors went particularly well with the Starbucks® Vanilla K-Cup® coffee.

Entrees

As the main course, I made Mini Chorizo & Zucchini Frittatas, which I baked in a muffin pan and served at room temperature.

Mini frittatas are definitely the way to go when serving a crowd. They look cute, and are already perfectly portioned into individual servings so that people can just help themselves.

I also baked a gorgeous spiral ham, that I topped with a simple Orange Honey Ham Glaze.  The ham already comes fully cooked, so all you have to do is heat it through and pour on the glaze.

It's one of my favorite things to serve when entertaining.

(Especially when I can just let the boys handle the carving!)


Side Dishes

For the sides, I made a couple of hearty winter salads.

Eugene and I recently had dinner at an Italian restaurant here in the city called Barbuto, and I fell in love with their Brussels Sprouts Salad with Hazelnuts. I wanted to recreate it...so I did!

It's a beautiful combination of shaved raw Brussels sprouts, toasted hazelnuts, and grated Pecorino cheese in a simple lemon dressing. I balanced it out by adding a drizzle of orange blossom honey on top just before serving.

I also made a simple Herbed Quinoa Salad with Turmeric, which added a lot of bright color to the table, and paired nicely with both the eggs and the ham.

(Tip: if you make this one, i recommend doubling the recipe as it keeps well for days and makes a brilliant brown bag lunch.)

Beverages

Along with the mugs of steaming Starbucks® K-Cup® coffee, I also served a mix of fresh citrus juices, by combining freshly squeezed orange, tangerine, grapefruit, and lemon juices.

It was bright and tart, and a fresh twist from the usual. I served it in my favorite glass beverage dispenser, but it would also look really pretty in a big pitcher or punch bowl. (I might even add a few orange or lemon slices, and possibly even a bit of fresh mint leaves!)

Some of the guests also brought bottles of chilled white and sparkling wines to share.

Dessert & Coffee

As the afternoon wore on, I pulled out the cake I baked for dessert.

I wanted to celebrate the flavors of the winter season, so I made a Cranberry Orange Chocolate Chip Loaf Cake studded with fresh, tart cranberries, and dark chocolate chips.

It's citrus season, so I scented the cake batter with rich vanilla extract and a flurry of fresh orange zest--a light and sweet combination that paired beautifully with the Starbucks® Vanilla K-Cup® flavor.

It really was the perfect sweet ending to the day!


DISCLAIMER: This post is sponsored by Starbucks K-Cup Packs. Thank you for supporting great companies like Starbucks that make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and ideas are (of course!) my own. 

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Inspired Entertaining: Planning a Cozy Winter Brunch

With all the talk about grand New Year's Resolutions, I have an easy idea for you. Pick out a day in early January--maybe one day during that first or second weekend--and invite a few friends over for a cozy winter brunch. 

I mean it! (And I'm doing it, too.)

Here's what we're going to do: Call up the friends that you meant to meet up with during the holidays, but never got around to seeing. And the ones you wish you could have spent time with, were you not out of town visiting your own relatives.

And it'll be the New Year, after all, so take risks. That guy at work you've had your eye on? Or that neighbor you always wave at, with whom you'd like to become friends?

Why not?! Make this the year you go for it--no better excuse than brunch!

What I love about entertaining after the holidays, is that the pressure is off.

People are already pretty partied out, so they're more interested in sharing with you than in taking part in some big elaborate bash. And all the expectations of the holidays--the traditional recipes, decorations, gifts--they're all gone, gone, gone...

It's a blank slate and yours to do with what you'd like.

So let's do something, fun, OK?

I'm excited to have partnered with Starbucks to host a casual little get together for my own friends and family in early January. It's going to be a low-key brunch--think cozy sweaters, big mugs of coffee, and a menu of simple, comforting dishes.

I'll be serving coffee from Starbucks new line of flavored K-Cup packs, which come in Vanilla and Caramel flavors. I love how easy it is to just pop the little K-Cup in my new Keurig® Special Edition Brewing System, and have a mug of freshly brewed coffee ready in seconds.

Starbucks K-Cups are perfect for entertaining because it makes it easy to serve each guest a perfect cup of Starbucks coffee in his or her favorite flavor or blend. Seriously...it's like having my own little coffee shop right at home!

Oh and bonus: They make my apartment smell incredible! Eugene actually came home while I was making myself a mug of the Starbucks® Vanilla K-Cup®, and asked if I had a cake in the oven. That is how good this coffee smells!

As far as the menu goes, the idea is to keep it casual and simple, but just a touch more exciting than the usual weekend breakfast. I suggest figuring out your usual favorite brunch dishes, and then adding a simple twist.

Here are a few brunch menu ideas I'm working on, which you can use for your own inspiration:

• Instead of plain orange juice, serve a blend of citrus juices. You can make them freshly squeezed if you have a juicer, or just buy a variety of the best quality juices you can find at the store (look for the kinds with pulp) and mix them up in a big pitcher or carafe. I love to combine grapefruit, blood orange, lemon, and tangerine for a bright, tart (and pretty!) beverage. 

• Waffles or pancakes are a classic, but why not change it up a bit by using nutty buckwheat flour instead of the regular kind? Or add in a handful of finely minced fresh herbs for a savory twist on the traditional.

• Baked spiral ham is one of my absolute favorite brunch dishes, and so simple since it's already cooked and cut--all you have to do is heat it. Even better? Hams always go on sale after the Christmas season, so head to the grocery store, and pick one up now. (They keep well for weeks!)

• Something green is key (it's January, after all), so think about salads you can serve. I love a big mix of peppery winter leafy greens topped with sliced apples and pomegranate seeds. You can also add roasted root vegetables or candied nuts to make it a little extra special.

• And (most important of all!) dessert. My plan is to pick out a simple cake recipe--maybe a coffee cake or a vanilla pound cake to pair with the Vanilla flavored coffee--and bake it in  mini bundt or muffin pans. People love individual portions--especially in January when they're trying not to overindulge.

I hope this has inspired you to invite a few friends over and host your own winter celebration. Here's to a new year filled with special moments, flavors, and people!


This post is sponsored by Starbucks K-Cup Packs. Thank you for supporting great companies like Starbucks. that make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and ideas are (of course!) my own. 

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

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Coffee Coquito (Puerto Rican Coffee-Flavored Coconut Eggnog)

I first shared my recipe for Puerto Rican Coquito (aka our traditional coconut "eggnog") two years ago, and it's since become one of the most popular recipes on this blog. I love that because it's also probably one of the recipes that means the most to me since it's something that's been a part of my life for as long as I can remember.

If you haven't tried it yet, I definitely urge you to give it a shot--especially if you love coconut or rum (or both!).

It's rich and creamy, and absolutely perfect for the holidays.

But this year I'm sharing a couple fun coquito flavor variations that I recently started making!

Today we're starting off with my recipe for Coffee Coquito--it's every bit as delicious as the original, but with an irresistible coffee twist. If you're a fan of coffee-flavored treats (think coffee ice cream, milk shakes, or even a totally decadent Frapuccino)--then I think you'll love this.

This easy coffee coquito recipe starts off with the same ingredients as the regular coquito, but with the addition of a cup of strongly-brewed black coffee that's been chilled.

You can use regular coffee, or try a flavored variety (I think either coconut or vanilla coffee would be perfect in this!) and just brew it a little stronger than usual.

To make, simply blend all the ingredients together, and chill for a few hours. (Coquito is best when served very, very cold.)

I love this served in small mugs with a little sprinkle of cinnamon on top. It's the perfect festive treat for a Christmas breakfast or brunch, or a twist on the after-dinner coffee!(It also makes a great gift idea!)

Want to try other coquito flavors? Click here for my basic Puerto Rican Coquito Recipe and my Chocolate Coquito Recipe.

Enjoy and Merry Christmas!!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    
 

Coffee Coquito Recipe (Puerto Rican Coffee-Flavored Coconut Eggnog)
Makes about 15 small servings

Ingredients
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
1 cup strongly-brewed black coffee, chilled (if you can get a coconut or vanilla flavored coffee--that would be even more delicious!)
2 cups Puerto Rican rum (light or dark)
2 teaspoons vanilla extract
1-2 tablespoons instant espresso powder (optional)
2 cinnamon sticks

Directions
Combine evaporated milk, condensed milk, and coconut cream in a blender and puree until smooth. Pour into a large pitcher or pot, and add the coffee, rum, and vanilla, and whisk well until evenly combined.
Want to make the coffee flavor even stronger? Add 1-2 tablespoons of instant espresso powder as this point, and whisk in. Skip it if you prefer a lighter flavor.
Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses (you can garnish with a bit of cinnamon, if desired) or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!

This also makes a great gift!

Click here to try my Basic Coquito Recipe and my Chocolate Coquito Recipe

Variations:

 ***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

***Can't drink or don't like rum? Substitute a flavored vodka (I suggest coconut or vanilla!)

***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

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Ancho-Pomegranate Pulled Brisket Tacos

I've been on a taco binge ever since getting back from L.A.  I miss the beach and the sun, and though I can't deny the turning leaves or the chilly bite that's taken hold in the air here in New York, this is my way of dealing with it. I may be forced into pulling out the stockings and grabbing a jacket each time I leave the door, but nothing can stop me from seeking out those flavors and rolling them into a warm tortilla.

Over the past few days, we've had shrimp tacos and braised pork tacos. At a restaurant the other night, I ordered grasshopper tacos, which were surprisingly good--nutty and salty, like intense crispy mushrooms.

I'm actually typing this while eating my lunch: cilantro-marinated chicken tenders, grilled and topped with spicy mango sauce and Greek yogurt on a warm flour tortilla.

It's an addiction, but I don't want help for it.

In fact, I want you to join me in my obsession.

Because of the Jewish holidays, brisket has been on super sale around here. I recently picked up a small 6-pound one and decided to have some fun with it.

I raided my spice cabinet and mixed up a smoky rub of ground ancho chiles, cocoa powder, ground coffee, smoked paprika, brown sugar, and a few Latin spices.

I rubbed this all over the meat, which I then cut into large chunks for easier cooking.

After searing all the pieces, I nestled them into my heavy Dutch oven with a bottle of pomegranate juice, a few bay leaves and garlic cloves.

Simple and only about 15 minutes of prep time. I left the whole thing simmering on the slowest burner while I went about my day. (A slow cooker or a low oven would work beautifully here, too.)

It wasn't long before our entire apartment filled with that heady, savory aroma; even the UPS guy commented on it as he walked down the hall with a package in hand. While the meat cooked, I quickly pickled a couple red onions (I'll share that easy recipe tomorrow).

I told Eugene the plan and he asked me what kind of wine he should pick up at his brother's store on his way home from work.

"The tequila kind," I said.

Spicy margaritas were also on my menu...

We set up camp in our living room, bowls filled with the tender shredded meat, Greek yogurt, the onions. A pitcher of jalapeno margaritas, clinking over ice and sweating condensation onto my coffee table. I crumbled up some queso fresco for an additional salty bite. Fresh cilantro and my favorite Chipotle Tabasco Sauce, finished off the dish. 

Eugene loved it all so much he couldn't stop thanking me between bites. In fact, he was so overwhelmed he kind of exhausted himself and fell asleep on the couch before 10pm. No complaints from me, though--that just meant I got to finish the margaritas myself!

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Thanks for reading & sharing!   

Ancho Pomegranate Brisket Tacos

Ingredients
For the spice rub:
2 tablespoons ground ancho chile
2 tablespoons unsweetened cocoa powder
2 tablespoon ground coffee
2 tablespoons smoked paprika
1 teaspoon ground cinnamon
1 tablespoon ground cumin
2 teaspoons ground oregano
3 tablespoons brown sugar
6 tablespoons kosher salt

For the meat:
5-7lb beef brisket, trimmed
Oil for frying
3 cups pomegranate juice (such as POM)
3 bay leaves
1 onion, peeled and cut in half
4 large garlic cloves, crushed

For serving: tortillas, pickled red onions, Greek yogurt, fresh cilantro, queso fresco, hot sauce

Directions
In a small bowl, whisk together the ancho, cocoa, coffee, paprika, cinnamon, cumin, oregano, sugar, and salt.

Cut the brisket into 4 to 6 large pieces, and rub completely with the spice mixture. Reserve any unused spice mixture for future recipes (this is also great on pork shoulder!)

In a large heavy-bottom pot or dutch oven, heat a few tablespoons of oil, and sear the pieces of brisket in batches, turning to sear on all sides. Return all the brisket pieces to the pot, pour in the pomegranate juice. Add the bay leaves, onion halves, and garlic cloves.

Bring to a boil, then reduce heat to the lowest setting, cover, and let simmer at least 3 hours, or until the meat is very tender. (Can also be cooked in a slow cooker.)

Remove the meat from the pot and use a fork to shred. Serve along with tortillas and other toppings to make tacos.

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