We love to get brisket tacos from the Mi Cocina restaurant right down the street. They are delicious, but too expensive to get all of the time. So I decided to attempt to make some and figure out their recipe. They turned out so good. The fiance said he likes them better because he can put in as much brisket as he wants. He makes a good point.
Slow cook the brisket in the slow cooker for at least 8 hours. I would cook it closer to 10.
Shred the brisket while it is warm.
Time to assemble the tacos. Add some fresh grated monterey jack cheese.
Add the roasted poblanos.
Add as much brisket as you desire. Then fold the tacos over and place a baking sheet on top to hold the folds in place.
Serves: 8 Prep Time: 20 minutes Cook time: 8 hours
FOR THE BRISKET:
- 3-4 lbs brisket, trimmed
- 1 whole onion, sliced
- 5 cloves garlic, smashed
- 1/2 cup water
FOR THE SPICE MIX:
- 1 TSP Cumin
- 1 TSP Turmeric
- 1/2 TSP Chili Powder
- 1/2 TSP Coriander
- 1 TSP Pepper
- 1/2 TSP Sea Salt
- 1/2 TSP Garlic Powder
FOR THE TACOS:
- Corn Tortillas
- Shredded Monterey Jack
- Poblano Pepper, Roasted and Sliced
- Your Favorite Salsa
Place onion and garlic cloves in slow cooker. Add brisket on top, fat side down. Add water to slow cooker. Mix rub together and rub over the top of the brisket. Cook on low for 8-10 hours. Shred the brisket in a large container while warm, making sure to remove and discard the fat layer. Once finished, pour some of the broth from the slow cooker over the brisket to keep it moist.
Preheat oven to 400 degrees. Place corn tortillas on a baking sheet. Add shredded monterey jack cheese, a slice of roasted poblano pepper and as much brisket as you want. Fold the tacos over and place another baking sheet on top, so that the tacos stay folded. Place in oven and cook until cheese is melted, about 10 minutes.
Remove from oven and top with your favorite fresh or jarred salsa. ENJOY!