HOW TO MAKE BEEF TACOS RECIPES

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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.

EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES



Easy beef taco recipe | Jamie magazine taco recipes image

Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.

Total Time 1 hours

Yield 6

Number Of Ingredients 17

1 onion
1 red pepper
1 green pepper
olive oil
2 cloves of garlic
1 pinch of paprika
1½ teaspoons cumin
500 g quality minced beef
250 ml organic beef stock
12 corn taco shells
2 ripe tomatoes
1 spring onion
3 sprigs of fresh coriander
½ a lime
2 ripe avocados
½ lime
2 tablespoons crème fraîche

Steps:

    1. Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
    2. Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
    3. Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
    4. Preheat the oven to 180ºC/350ºF/gas 4.
    5. For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
    6. For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
    7. Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
    8. Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.

Nutrition Facts : Calories 447 calories, FatContent 29.8 g fat, SaturatedFatContent 11.1 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 0.9 g salt, FiberContent 1.8 g fibre

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