Pat brisket dry with paper towels. Season with chipotle chili powder and cumin.
Make these delicious brisket tacos in the slow cooker. What makes them even better? Serving them with queso.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Protein: 24g
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