Tuesday, March 5, 2013

Southwestern Brisket Tacos with Chipotle Slaw

You know those days, the one that has so much stuff planned into it, you just know you will be exhausted before dinner? This is the type of recipe you want for those days. You spend about 15-20 minutes in the kitchen in the morning and that is it. Dinner will be ready with only the time it takes to heat up a tortilla and assemble a taco.

These tacos have the best southwesterny flavor to them. The sauce is so delicious, but really, when can you go wrong with cumin and chipotle peppers? Those are some of my favorite flavors and marinated with the brisket for hours, yum. The chipotle slaw gives a great contrasting crunch to the tender fall-apart meat. Do not skip the slaw. These were served to a very hungry crowd and they were devoured and so were the leftovers.

A few tips for this recipe! When you are looking for chipotle chili's in adobo sauce they are usually found in the Mexican cooking aisle next to the green chili's, taco shells, etc. You will only need 1-3 peppers from the can, so, instead of wasting and buying another can the next time you need it, individually portion it out into small ziplock bags and label. I do the same with the adobo sauce in 1 tablespoon increments. Next, when you are getting ready to prep the brisket for the crock-pot, have all of ingredients ready and in front of you.
Source: Food Network, via Smitten Kitchen, via Cook Like a Champion

Ingredients for the Brisket:
3 lbs. of Beef Brisket
Salt & Pepper
2 tablespoons of Vegetable Oil
1 can of Whole-Peeled Tomatoes, 14.5 oz.
1-3 chipotle chilis in adobo sauce, minced,1 pepper to just get the flavor 2 for spice and 3 for extra spicy (peppers NOT cans)
5 cloves of Garlic, minced
1 White Onion, thinly sliced
1/4 cup of Apple Cider Vinegar
1 tablespoon of Chili Powder
2 teaspoons of Ground Coriander
2 teaspoons of Ground Cumin
1 1/2 cups of Water
2 Bay Leaves
1/4 cup of Molasses
Flour Tortillas
Additional Toppings: Shredded Cheese, Avocado

Ingredients for the Chipotle Slaw:
2 tablespoons of Adobo Sauce, from the chili's
1/2 cup of Mayonnaise
2 tablespoons of Honey
1 tablespoon of Lime Juice
2 cups of White Cabbage, shredded
1/4 cup of Red Onion, finely chopped
1/4 cup of Green Onions, thinly sliced


First, get all of your ingredients out and measured out. Place a skillet on the oven. Put your crock-pot nearby.

Next, blend or use a food processor to blend the tomatoes and chipotle peppers together. Set aside.

Now, liberally season the brisket with salt and pepper.

Next, heat the oil in your skillet over medium-high heat. When the oil is hot, sear the beef about 2-3 minutes on each side, you want very golden/dark brown sear marks on all sides. Place the beef in the crock-pot, on low, with tongs.

In the same hot skillet, add the garlic and onion, cook until fragrant, about one minute.

Now, pour in the vinegar, allow it to boil until it is almost gone. Then, add the pureed tomatoes and chipotle peppers. Sprinkle in the spices, water, bay leaves, and molasses. Let this cook for a few minutes, no more than 5, while stirring.

When the sauce is well combined, pour over the beef in the crock-pot.

Now, prepare the slaw. Whisk together the adobo sauce, mayonnaise, honey, and lime juice. Toss with the cabbage and onions. Add salt and pepper to taste. Place in the refrigerator until ready to eat.

Now, cook the beef for 8-10 hours on low. Remove the bay leaves and then shred with two forks.

Serve on warmed tortillas with additional toppings, if desired.


Happy Cooking,
The Barbee Housewife

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