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Brisket Tacos with Summer Salsa

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

Slow-cooker beef brisket and crunchy fruit salsa make these tacos a perfect blend of savory and sweet.

Hands-on time: 20 minutes
Total time: 7 hours 30 minutes
Yields: Makes 6 to 8 servings

Ingredients

2 uncooked bacon slices, cut into 1-inch pieces

1 medium-size white onion, chopped (about 1 cup)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 (3- to 3 1/2-lb.) beef brisket, trimmed

1 cup reduced-sodium chicken broth

3 canned chipotle peppers in adobo sauce

3 tablespoons adobo sauce from can

3 garlic cloves, peeled and smashed

1 tablespoon ground cumin

1 tablespoon Worcestershire sauce

1 tablespoon honey

1 teaspoon dried oregano

2 tablespoons apple cider vinegar

10-12 (8-inch) flour tortillas, warmed

Crunchy Summer Salsa

How to Make It

Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.

Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

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

Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

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