Hearty Brisket Tacos With Pink Pickled Onions Recipes

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BRISKET TACOS



Brisket Tacos image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3-pound) brisket
3 garlic cloves
1/2 bottle dry wine
1 cup water
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 large onions, sliced
Tortillas
Salsa

Steps:

  • For the brisket tacos:
  • Preheat the oven to 350 degrees F.
  • Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa.

BRAISED BRISKET TACOS



Braised Brisket Tacos image

Provided by Food Network Kitchen

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons smoked paprika
Kosher salt and freshly ground pepper
4 pounds beef brisket
1 tablespoon vegetable oil
2 poblano chile peppers, seeded and chopped
1 red onion, chopped
8 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano (preferably Mexican)
1 1/2 cups tomato juice
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
Corn tortillas, for serving
Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping

Steps:

  • Make the brisket: Preheat the oven to 325 degrees F. Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes. Transfer to a plate.
  • Add the poblanos, red onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon smoked paprika, the coriander, oregano and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Nestle the brisket fat-side up in the liquid and cover the pot. Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours.
  • Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender (or transfer to a regular blender and puree). Stir in the vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving. Stir 2 tablespoons water into the remaining sauce in the pot. Thinly slice the meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.
  • Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas; drizzle with the reserved sauce and top as desired.

SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS



Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 21

1 yellow onion, roughly chopped
2 garlic cloves, crushed
One 15-ounce can fire roasted tomatoes
1 to 2 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/4 cup chopped cilantro leaves
4- to 5-pound pork shoulder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
24 corn tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
One 16-ounce container sour cream
Chopped cilantro leaves, for garnish

Steps:

  • For the pork:
  • To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
  • For the pickled onions:
  • In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
  • Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
  • To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

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