Step 1

Preheat the oven to 250°F.

Step 2

In a saucepan, place the jalapeños, garlic, and onion. Cover with water, bring to a boil, then simmer for 7-10 minutes or until the pot contents are softened. Turn off the heat and with a slotted spoon, remove the pot contents and place in a blender along with 1/4 cup of the cooking water.

Step 3

To make the salsa, place the tomatoes in the blender with the cilantro and cumin. Puree until smooth and add salt and black pepper to taste. You should have 4 cups. If more, that’s fine, but if less, add more of the cooking water until you have 4 cups.

Step 4

Pour ½ cup of the salsa into the bottom of a baking dish. Lightly salt and pepper the brisket on both sides, and place fat-side up in the baking dish. Pour another ½ cup of the salsa on top of the brisket then pour over the brisket the beer. Cover the dish with foil and bake for 5 hours or until fork tender.

Step 5

Once the brisket is cool enough to handle, shred with two forks and toss the meat with ¼ cup of the cooking liquid.

Step 6

To make the enchiladas, preheat the oven to 350°F and pour ½ cup of the salsa into the bottoms of a large baking dish. In a skillet, heat up the oil on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft and pliant and then keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.

Step 7

Lay a tortilla on a plate or clean cooking surface and add about 1/4 cup of beef and about a tablespoon of the diced onions. Roll the tortilla and place in the greased baking dish. Repeat with remaining tortillas. Evenly pour the sauce over the enchiladas and top with the grated cheese. Bake for 15 minutes or until cheese is lightly browned and bubbling. Serve topped with pickled jalapeños and remaining diced onions.