Me, I did brisket sandwiches (again, but for the last time on this brisket
)
Started with the last of our brisket smothered in homemade 5 chile sauce (ancho, chipotle, puya, guajillo, arbol)
Baked potatoes cooked long and slow so the skins are thick, slightly chewy, but still crisp - nothing but salt, pepper, and butter
Finished with our simplified interpretation of vaca frita (literally fried cow) which consisted of the brisket scraps thrown into the black skillet and crisped on both sides - still moist and tender on the inside
