Best 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.

BRAISED BRISKET TACOS

Braised Brisket Tacos image

Provided by Food Network Kitchen

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

Ingredients

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.

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.