Brisket Tacos with Summer Salsa recipes - Main course

Author: Manuela Wolery  

Slow Cooked Beef Brisket Tacos ~ a super easy method for cooking authentic, fork tender Mexican style brisket for an easy weeknight meal. Get Slow-Cooker Brisket Tostadas Recipe from Food Network

Slow Cooked Beef Brisket Tacos

Slow Cooked Beef Brisket Tacos
Slow Cooked Beef Brisket Tacos ~ a super easy method for cooking authentic, fork tender Mexican style brisket for an easy weeknight meal.
Provided by: Sue Moran
Yields: 24 servings
Cuisine: Mexican
Number of ingredients: 12
  • 2-4 lbs beef brisket (fat trimmed)
  • 2 ounces liquid smoke per pound of meat
  • 2 bay leaves
  • 12 oz beer
  • salt and pepper to taste
  • 12-24 corn tortillas
  • shredded cheese (I used Queso Fresco)
  • Crema Mexicana (or sour cream)
  • chopped cilantro
  • chopped white onion
  • avocados (peeled and sliced)
  • salsa of your choice
How to cook:
  1. Put the brisket, bay leaves, liquid smoke and beer in a slow cooker. Cook on low for 8 to 10 hours.
  2. Remove the brisket and shred the meat. Add the salt and pepper to taste.
  3. Warm the corn tortillas.
  4. Place shredded brisket in tortillas and add your favorite toppings.
Notes: Slow Cooker Brisket Tacos, Heat the slow cooker to low · Lightly grease the inside of the slow cooker pan with the olive oil. · Scatter the peppers and onions into the

How to Make Beef Brisket Tacos In Your Slow Cooker

Watch how to make slow-cooker beef brisket tacos! Just set up your slow cooker, add all
Duration: 3:18

Brisket Tacos with Summer Salsa

Brisket Tacos with Summer Salsa
Slow-cooker beef brisket and crunchy fruit salsa make these tacos a perfect blend of savory and sweet.
Provided by: Erin Merhar
Total time: 450 minutes
Yields: 8 servings
Number of ingredients: 16
  • 2 uncooked bacon slices, cut into 1-inch pieces
  • 1 medium-size white onion, chopped (about 1 cup)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (3- to 3 1/2-lb.) beef brisket, trimmed
  • 1 cup reduced-sodium chicken broth
  • 3 canned chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce from can
  • 3 garlic cloves, peeled and smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 2 tablespoons apple cider vinegar
  • 10-12 (8-inch) flour tortillas, warmed
  • Crunchy Summer Salsa
How to cook:
  1. Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.
  2. Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.
  3. Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.
  4. Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.
Notes: Slow Cooker Brisket Tacos, Prepare Beef: Place beef brisket in crockpot with the fat side up. · Add Ingredients: Add in the chopped onion, chile, minced garlic, salt, cumin

Crockpot Brisket Tacos

Crockpot Brisket Tacos
Provided by: Jessica
Total time: 480 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 14
  • 4 pounds beef brisket
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 8 ounces of your favorite beer
  • 1/2 red cabbage, (sliced until shredded)
  • 2 limes, (juiced + extra for serving)
  • 1 teaspoon olive oil
  • 2 ears sweet corn, (cut from the cob (cooked if you desire))
  • 4 ounces queso fresco cheese, (crumbled)
  • 8 to 10 flour tortillas
How to cook:
  1. Season the brisket with the salt, pepper, paprika, cumin, onion and chili powder. Place it in the crockpot and add the beer, then cook on low for 8 hours. When finished, if the brisket is still in 1 piece, remove it and place it on a cutting board. Use a sharp knife and a fork to shred the brisket (you can also do this in the crockpot) and then place it back in the crockpot for another 30 minutes. It should combine with the juices and soak them toss. You may need to toss the beef a few times in the crockpot.
  2. When you’re ready to serve the tacos, add the cabbage to a bowl and toss it with the lime juice, olive oil and a pinch of salt and pepper. Assemble the tacos with the beef, the cabbage, a few spoonfuls of the corn and the crumbled cheese.
Notes: Slow Cooker Brisket Con Queso Tacos, Pat brisket dry with paper towels. Season with chipotle chili powder and cumin. Place brisket in a 6-quart slow cooker. Pour brisket and fajita sauce over

Slow-Cooker Brisket Tostadas

Get Slow-Cooker Brisket Tostadas Recipe from Food Network
Provided by: Marcela Valladolid
Total time: 510 minutes
Cook time: 20 minutes
Yields: 8 servings
Cuisine: mexican
Number of ingredients: 16
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 2 tablespoons Maggi liquid seasoning (or use 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce)
  • 6 cloves garlic, minced
  • 3 serrano chile peppers, seeded and minced
  • Kosher salt and freshly ground pepper
  • 1/2 cup olive oil
  • 3 to 4 pounds beef brisket, trimmed and cut into 3 large pieces
  • 3 tablespoons vegetable or olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 1 cup low-sodium beef broth
  • 1 28-ounce can diced tomatoes
  • 1/2 teaspoon dried oregano
  • 16 crisp corn tostada shells
  • Shredded lettuce, diced avocado, fresh salsa and queso fresco, for topping
  • Mexican crema or sour cream and lime wedges, for serving
How to cook:
  1. Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
  2. Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade.
  3. Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily with a fork, about 8 hours.
  4. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper, if necessary.
  5. Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.
Notes: Slow Cooker Brisket Tacos Story, Pour in the beef broth. Cook on LOW for 8-10 hours until meat is fully cooked and easily shredded.
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