Directions

• Brisket:
• Put a stock pan on medium-high heat. Add olive oil. Season both sides of the brisket with Cajun seasoning, 1/2 tsp salt, and ¼ tsp pepper. When oil starts to smoke slightly, sear brisket 1 minute on top and 1 minute on the bottom, then roll the brisket slowly on its side to sear edges. Remove brisket.
• In the same stock pan, sauté onions, garlic, carrots, celery, mushrooms and poblano pepper for 2 minutes. Add chipotle sauce, brisket, salted pork (or ham hock). Fill stock pot with beef broth (stock should just cover the brisket. If not, add additional stock or water).
• Bring stock to a boil and cover the pot. Reduce heat to low. Simmer for 6 hours. (An alternative method would be to use a crockpot on its lowest setting.)
• Enchiladas:
• When the brisket has 1 hour left to cook, begin making the enchiladas. Bring a 2-quart pot of salted water to a boil. Peel and dice potatoes. Place the potatoes in boiling water for 12 minutes or until soft. Then, drain the water.
• Add chipotle sauce, salt, pepper, and 2 tbsp of the brisket beef broth to the potatoes, then mash and combine.
• Preheat oven to 400°F. Dip each tortilla in the Guadillo sauce and then place 1/2 cup of potatoes inside each tortilla and roll. Place the enchiladas in an ovenproof pan or skillet. Top with 1 tbsp brisket beef broth per enchilada. Bake for 10 minutes.
• Poblano Sauce:
• Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
• Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
• Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.
• Assembly:
• Ladle the poblano sauce on a plate. Transfer the mashed potato enchiladas and place it on top of the poblano sauce.  Using tongs, quickly transfer 1/2 cup of brisket, mushrooms, and onions to the top of the enchiladas. Garnish the dish with crumbled feta cheese and 2 slices of avocado. Repeat for each plate.