Pierce the meat to stuff it and mash it with bacon, ham, and carrot. Rub the outside with crushed garlic, pepper, and salt.
Heat a little oil in a pressure cooker. Add the brisket and fry it until it is browned on all sides. Cover with water, seal the pot, and cook for 45 minutes.
Meanwhile, prepare the pasilla sauce. Roast the chiles a bit and soak them in hot water for several minutes. Once softened, blend them with garlic, salt, and a little of the soaking water.
Allow the meat to cool completely before slicing it with a very sharp knife. Heat the slices in the broth from the meat cooking and serve with pasilla sauce to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?