Huarache y Beeria

To prepare the Dried Chile Braised Brisket, place dried peppers in saucepan and cover with water. Bring to a boil, remove from heat and allow to steep for 15 minutes. Pour peppers and water into blender and blend until smooth.  Strain into large sauce pan.  Add brisket, garlic, bay leaf and peppercorns; stir to coat brisket. Cover and braise meat on medium low for about 2 hours, until tender.  Remove meat, cool slightly and shred. 

To prepare the Refried Beans, cook pinto beans in oil in medium skillet for 4 minutes.  Smash into desired consistency.

To prepare Red Taco Salsa, steep chile de arbol. Drain and roast. Combine tomatillos, tomato, onion and garlic in skillet. Roast on medium heat until they begin to char. Combine roasted tomato mixture with roasted chile de arbol in blender. Blend and season, as needed with salt. Remove salsa from blender and set aside.

To prepare Beer Salt, pour beer into a saucepan and simmer until it is reduced to the consistency of a glaze. Stir in salt. Let dry then crumble.

To prepare Pizza and Garnishes, roast poblano pepper over medium heat until evenly charred over entire skin.  Remove from heat and cover for 10 minutes.  Rub skin off, remove seeds, julienne and set aside.  Caramelize onion. Preheat oven to 550°F. Stretch pizza dough into oval shape that resembles a Mexican huarache. Spread 2 ounces refried beans over dough as base. Combine shredded Oaxaca and Monterey Jack cheeses; sprinkle over beans. Scatter 1 ounce poblano pepper and 1 ounce caramelize onion over cheese.  Bake 5-6 minutes. When pizza is 85% baked, add 7 ounces shredded brisket.  Bake pizza until done. Remove from oven and slice into 8 squares diagonally.  Sprinkle evenly with queso fresco. Spoon Red Taco Salsa in lines diagonally.  Spoon crema diagonally in the other direction.  Garnish over all with radishes and cilantro.

Recipe developed by Steven Barrantes, Slice of Homage, San Jose, Calif.