Slow-cooked, tender braised beef brisket is the perfect filling for tacos or Mexican bowls.
ingredients
Beef
Tortillas
Avocado Lime Crema
Basic Brown Beans
Grilled Mini Peppers
Mango de Gallo
Salsa Diablo
directions
I recommend using a 12-cup food processor, as this recipe makes a large quantity.
Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
Meanwhile, preheat the oven to 350ºF. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
Add the beans, chili powder, 1 ½ teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
In a blender or food processor (see Cook’s Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.