Brisket Tacos Recipe
two slow cooked brisket tacos | corn tortilla | peanut chipotle sauce
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Ingredients
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Brisket Tacos Ingredients
Method
Cooking Directions
Prepare the Brisket
In a slow cooker, combine the beef brisket, chopped onion, minced garlic, beef broth, smoked paprika, cumin, salt, and black pepper. Cook on low for 8 hours or until the brisket is tender.
Make the Peanut Chipotle Sauce
In a blender, combine peanut butter, chipotle peppers, and lime juice. Blend until smooth. Adjust seasoning as needed.
Shred the Brisket
Once the brisket is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded brisket to the slow cooker to absorb the juices.
Warm the Tortillas
Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side until warm and pliable.
Assemble the Tacos
Fill each tortilla with a generous portion of shredded brisket, drizzle with peanut chipotle sauce, and top with chopped cilantro.