Pat brisket dry with paper towels. Season with chipotle chili powder and cumin.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Make these delicious brisket tacos in the slow cooker. What makes them even better? Serving them with queso.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3-lb.) USDA Choice whole beef brisket, trimmed and cut into 3 pieces | ||
| 1 tsp. chipotle chili powder | ||
| 1 tsp. Hy-Vee ground cumin | ||
| 1 c. Allegro Gold Buckle brisket & fajita sauce | ||
| 16 That's Smart! hard taco shells, warmed | ||
| 16 (5-inch) Hy-Vee taco-size flour tortillas, warmed | ||
| 1 (12-oz.) container El Viajero white Mexican dipping cheese, melted | ||
| 2 (8-oz.) containers Hy-Vee fresh pico de gallo | ||
| Fresh jalapeño peppers, thinly sliced, for garnish | ||
| Fresh cilantro, for garnish |
Things To Grab
- Paper towels
- 6-quart slow cooker
Directions
Place brisket in a 6-quart slow cooker. Pour brisket and fajita sauce over brisket; turn to coat pieces. Cover and cook on HIGH for 5 to 6 hours or until meat is fork-tender (210 degrees).
Transfer brisket to a cutting board; reserve cooking juices. Shred brisket into thin strips using 2 forks. Return meat to juices in slow cooker. Cover and keep warm.
To serve, drizzle 2 tablespoons dipping cheese onto each flour tortilla. Place a hard taco shell in center of each tortilla; fold up tortilla to cover outside of taco shell. Spoon 1/4 cup brisket into each taco shell. Top with pico de gallo. Garnish with jalapeños and/or cilantro, if desired.
Nutrition facts
Servings
340 Calories per serving
1 taco
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Protein: 24g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Mega Ad January 2022