Taco ‘Bout Delicious – Happy National Taco Day!
I am fixing brisket tacos. It’s one of my family’s favorite meals. Towards the end of the brisket’s cooking time, I heat up the tortillas, prepare the toppings and cook some Mexican rice. I set the table for a family-style dinner . . . platters of sliced brisket, tortillas, toppings and salsas. We pass around the platters and make our brisket tacos. This is a family meal that I can count on . . . it’s always delicious and lots of fun!
My favorite taco essentials:
Brisket Cooking Tips:
- Low heat
- Moist heat
- Slow cooking . . . 8-10 hours
- Slice thinly for the tacos.
- Best-quality flour tortillas
- Best-quality corn tortillas
- Shredded Romaine lettuce
- Diced Farmers Market tomatoes
- Diced Avocado
- Minced Cilantro
- Queso Fresco cheese
- Grated Cheddar cheese
- Green Salsa
- Tomato Salsa
- Limes, cut into wedges for garnish
Taco ‘Bout Delicious!
Brisket tacos are my favorite family-style meal. Something about serving a meal family-style creates a festive mood. And the brisket tacos are delicious!
- 2-3 pounds Flat cut Brisket
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 29-ounce can Muir Glen® organic fire roasted tomatoes
- 3 dried chiles
- 1 T. ground cumin
- 1 T. ancho chile powder
- 1 bunch cilantro
- 3 T. red wine vinegar
Place the brisket in a slow cooker.
Saute the onions until translucent. Add the garlic and saute for 30 to 60 seconds.
Add the remaining ingredients to the onion/garlic mixture. Pour over the brisket and cover.
Cook the brisket on low heat for 7 to 8 hours.
Remove the brisket and place on a cutting board to rest for 15 to 20 minutes.
Meanwhile, heat the tortillas in a double boiler with a piece of aluminum foil placed under them. Prepare the toppings and place them on serving platters and bowl.
Thinly slice the brisket against the grain. Place on a serving platter.
Set the table and arrange the platters on it.
Serve family-style. Enjoy!