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 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.

MEXICAN STYLE BRISKET

Mexican Style Brisket image

This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!

Provided by TJW2725

Categories Roast Beef

Time 5h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 dried New Mexico chiles
2 small dried hot red chiles
1 1/2 cups dry red wine
1/4 cup wine vinegar
6 garlic cloves, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon ground cinnamon
3 lbs center cut beef brisket, surface fat trimmed
4 large about 1 3/4 lb onions, thinly sliced

Steps:

Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
Place meat in a roasting pan, top with chile mixture and onions.
Seal pan tightly with aluminum foil.
Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
Shred meat, mix with onion and juices.
Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

Nutrition Facts : Calories 338.5, Fat 12.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 140.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.7, Protein 36.4

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