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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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