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Brisket Tacos
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 huge bowls of salads, frijoles, tostadas and salsas. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado
Ingredients
- 1 bottle (12 ounces) beer or nonalcoholic beer
- 1 cup brisket marinade or barbecue sauce
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 fresh beef brisket (3-4 pounds), fat trimmed
- 20 corn tortillas (6 inches), warmed
- Optional: Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa
Directions
- 1. In a bowl or shallow dish, combine first 5 ingredients. Add brisket; turn to coat. Cover and refrigerate overnight.
- 2. 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 2 forks. Return to slow cooker.
- 3. Using tongs, serve shredded brisket in tortillas. Add toppings as desired.
Nutrition Facts
2 tacos: 278 calories, 7g fat (2g saturated fat), 58mg cholesterol, 947mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 31g protein.
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