Brisket Tacos
Brisket tacos are perfect for slow cooked, tender meat in side soft tortilla shells. A great and fun family meal that cooks itself.
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Servings: 10 serving
Ingredients
- 3 pound brisket
Blended sauce
- 15 ounce can of tomato sauce
- 1/4 medium yellow onion
- 3 cloves garlic
- 2 tablespoon adobo sauce
- 2 chilies from adobo sauce add more for heat
- 4 dried guajillo chili, stems & seeds removed
- 2 dried ancho peppers, stems & seeds removed
- 1 beef bouillon cube, crumbled
- 1 tablespoon brown sugar
- 1 tablespoon oregano
- 1 teaspoon cumin
- salt to taste
Instructions
- First, using gloves remove the stems and seeds from the dried chilies.
- In a pot, add the cleaned chilies, onion and garlic. Bring water to a boil then lower to a simmer and cook for about 10 minutes to soften everything.
- Once chilies are hydrated, drain the water and add ingredients into a blender. Also, toss in the bouillon cube, tomato sauce, brown sugar, abode sauce and chilies. Blend everything until smooth. Then stir in the cumin and oregano.
- Place the brisket into the crockpot. Then, pour the blended sauce over the top.
- Turn the crockpot on high for 6 hours. Allow the brisket to cook until tender enough to shred apart with a fork.
- Once done, allow to cool a bit then serve over tortillas with your favorite topping.
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