Mexican Essentials Awesome Beef Brisket Tacos Recipes

BEEF BRISKET TACOS

Beef Brisket Tacos image

Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. -Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 bottle (12 ounces) beer or nonalcoholic beer
1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds), fat trimmed
20 corn tortillas (6 inches), warmed
Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa, optional

Steps:

In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.

MEXICAN ESSENTIALS: AWESOME BEEF BRISKET TACOS

Mexican Essentials: Awesome Beef Brisket Tacos image

I think that this is the third recipe I've posted on using leftover brisket, and it was a total hit with my weekend guests. Everyone agreed that the brisket was a tasty change from the usual ground-beef tacos. They're easy/peasy to make, and the slow cooking down of the liquid infuses the brisket with a depth of flavor you might not expect from brisket. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Tacos & Burritos

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
2 tablespoon(s) yellow onion, finely chopped
1 teaspoon(s) ground cumin
1 teaspoon(s) sweet paprika
1 pinch(es) cayenne, or to taste
1 cup(s) beef stock, not broth
1 pound(s) leftover beef brisket, chopped
ADDITIONAL ITEMS
- taco shells
- lettuce
- sour cream
- salsa
- cheese
- lemon slices
- whatever you choose to put on your tacos

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
Add the cumin, paprika, cayenne, onions, and beef stock to a saucepan, and bring up to a simmer.
Add the brisket to the saucepan.
Allow to simmer slowly until most of the liquid is evaporated, about 30 minutes.
Chef's Note: Do not rush this process, just let the ingredients slowly simmer, and infuse the brisket with yummy flavor.
PLATE/PRESENT
Dress up your tacos in the usual manner, but substitute the brisket for your usual protein. Enjoy.
Keep the faith, and keep cooking.

MEXICAN BEEF BRISKET

Mexican Beef Brisket image

Provided by Food Network

Categories main-dish

Time 4h

Number Of Ingredients 15

Ingredients

3 1/2 pounds beef brisket
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
Flour for dredging
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2-inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle or morita chiles
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock or water
5 bay leaves
Salt to taste
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish

Steps:

Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.

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