Chipotle Beef Brisket Tacos
Time: 120 min
Prep: 10 min
Serves: 8, 2 tacos each
Ingredients
- 16 Mission® Medium/Soft Taco Flour Tortillas
- 2 Tbsp Vegetable oil
- 2 1/2lb. Beef Brisket, trimmed of excess fat
- Salt and Black Pepper, to taste
- 1 1/2 cup Low-Sodium Beef Broth
- 3 Tbsp Tabasco® Chipotle Sauce
- 2 cups Monterey Jack Cheese, shredded
- 1 cup Roma Tomatoes, diced
- 2 cups Shredded Iceberg Lettuce, packaged
Instructions
- 1Dice brisket into medium size chunks. Season lightly with salt and pepper.
- 2Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker.
- 3Add broth to the skillet and bring to a boil. Add to beef in crock pot
- 4Add the Chipotle sauce and set at medium. Allow to simmer for 21/2 to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker.
- 5Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
Hints:
1. If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc.
2. If you desire, chopped onion and minced garlic can be added when you brown the brisket.
3. You can omit the vegetable oil and heat or ‘render’ fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat.
4. An authentic method of thickening the sauce that the beef is cooked in is to crush Mission® Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken.
5. Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.
