Brisket Tacos

Everyone loves tacos these days. And why not? The variety of fillings are endless which accommodates whatever the appetite. They're all good ...especially Brisket Tacos. Here the meat is seasoned with a flavorful rub including smoked paprika, oregano, and chipotle chile, seared and then simmered in a slow oven until tender. The meat is then shredded and is drizzled in a chipotle dressing. If all of this goodness wasn't enough it is served with all of the usual suspects plus a heavenly Lime-Chipotle Cream. These tacos are pretty much perfect. But you don't have to take my word...give them a try and you will be a believer.

Ingredients for Brisket Tacos:

Brisket:

1- 3 1/2 -4 pound flat cut brisket

3 tablespoons grapeseed oil

1 bottle Dos Equis

6 cups of water

1 large onion, diced

4 cloves garlic

2 bay leaves

2 Tablespoons tomato paste

Rub:

2 teaspoons smoked paprika

2 teaspoons chipotle chile pepper

1 teaspoon coarse black pepper

2 teaspoons kosher salt

1 teaspoon dried oregano

Sauce:

2 tablespoons extra virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon red wine vinegar

4 teaspoons canned chipotle adobo sauce

2 teaspoons chopped canned chipotle pepper

Lime-Chipotle Cream:

1 cup sour cream

2 tablespoons fresh lime juice

zest from 1 lime

1 1/2 - 2 tablespoons chopped canned chipotle

Combine all of these ingredients together.

Serve with corn tortillas, Lime-Chipotle Cream, shredded lettuce, chopped red onion, cilantro, lime wedges, and tomatoes.

Time-Saving Tip: The brisket can be cooked and shredded a day in advance. If you do this reserve some of the cooking liquid and use a small amount while gently reheating the brisket. Remember you don't want overly wet meat. Once reheated add the sauce. This is what I do.

Let's see what we need.

We're ready to cook.

Mix the rub ingredients together. Coat both sides of meat with the rub.

Preheat the oven to 325 degrees. Heat the grapeseed oil and add the meat to the pot. Sear well on both sides. This should take about 4 minutes per side. Once done transfer the meat to a plate.

Add the onions and tomato paste to the pot and cook on low about 5-7 minutes; do not brown. Pour in the beer and scrape up anyt residue that might be stuck to the pot. Then stir in the water and return the meat to the pot along with the bay leaves and garlic. Bring to a simmer, cover and transfer the pot to the oven. It should take about 4-5 hours for the meat to become nice and tender. Start checking at 3 1/2 hours for doneness.

Once the meat is cooked transfer it to a glass baking dish. I like to shred it and cut it in thirds. Moisten the meat with a little of the cooking liquid.

Combine the sauce ingredients together and then add it to the brisket. Coat the meat evenly. Now you're ready to build your tacos.

They're ready! These are incredibly flavorful and delicious tacos. Since the meat can be made in advance it's ideal for entertaining. Just add some chips and margaritas and you have yourself a party!

Enjoy!