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Brisket Tacos & Peach Salsa

Brisket Tacos & Peach Salsa

In the mood for something sweet and savory? Indulge in these amazing Smoked Brisket Tacos with a sweet salsa that will blow your mind!

Ingredients

2 uncooked bacon slices, 1-inch pieces
1 medium-size white onion, chopped (about 1 cup)
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1 (3- to 3 1/2-lb.) beef brisket, trimmed
1 cup of reduced-sodium chicken broth
3 canned chipotle peppers in adobo sauce
3 tablespoons of adobo sauce from can
3 garlic cloves, peeled and smashed
1 tablespoon of ground cumin
1 tablespoon of Worcestershire sauce
1 tablespoon of honey
1 teaspoon of dried oregano
2 tablespoons of apple cider vinegar
10-12 (8-inch) flour tortillas, warmed
Crunchy Summer Salsa

Preparation

1. Place the bacon and the onion in a 6- to 8-qt. slow cooker. Stir it together with the salt and pepper and sprinkle these two on all sides of the brisket. Place the brisket into a slow cooker.

2. Blend the broth and the 7 ingredients using a blender for about 30 seconds or until they become smooth; pour the mixture over the brisket and cook it on a LOW setting for 7 hours, covered, until the brisket is fork-tender. Transfer the brisket to a 9- x 13-inch baking dish and cover with the aluminum foil to keep it warm.

3. Pour the sauce through a fine wire-mesh strainer and into a saucepan, then cook it over a medium-high heat, stirring it occasionally, for 15 to 20 minutes or until it is reduced to 1/3 cup. Stir in the vinegar.

4. Coarsely chop up the brisket and spoon it over warm tortillas. Drizzle with the sauce, and top off with Salsa.

Photo: Restaurant Hospitality

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