BRISKET TACOS SLOW COOKER RECIPES

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SLOW-COOKER BEEF BRISKET TACOS RECIPE - BETTYCROCKER.COM



Slow-Cooker Beef Brisket Tacos Recipe - BettyCrocker.com image

Taco night will be ready when you get home from work when you use this slow-cooker version. The long cooking time brings out the fabulous flavor of the brisket and onion combination, and makes great leftovers, too.

Provided by Sarah Caron

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 11

1 large sweet onion, thinly sliced
1 beef brisket (2 1/2 to 3 lb)
Salt and pepper to taste
1 bottle (12 oz) chili sauce
1 tablespoon packed brown sugar
2 teaspoon liquid smoke
24 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; (from 8.2-oz package)
1 to 2 cups shredded sharp Cheddar cheese (4 to 8 oz)
1 avocado, pitted, peeled and diced
1 tomato, diced
Old El Paso™ Thick ‘n Chunky salsa

Steps:

  • In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
  • In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
  • Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
  • Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
  • To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.

Nutrition Facts : ServingSize 1 Serving

BEEF BRISKET TACOS RECIPE: HOW TO MAKE IT



Beef Brisket Tacos Recipe: How to Make It 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

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 8

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 bowl or shallow dish, combine the first five ingredients. Add brisket; turn to coat. Cover and 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 2 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, FatContent 7g fat (2g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 947mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 31g protein.

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