The Chili Brisket Tacos

The Chili Brisket Tacos

  • Servings: 8
  • Difficulty: easy
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The Chili Brisket Tacos
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Jill and I took a cooking class years ago at Central Market. The class was centered on cooking various cuts of beef. One of the items was a pot roast taco that had such tremendously deep flavors I had to try to master it. This is one of my favorites. It’s great for large gatherings, watching football, guys night out etc..

The trick is cooking it low and slow overnight where you find the flavors concentrate and the meat is fall apart tender.
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Ingredients:
Chuck Roast (3-4lbs)
Kosher Salt and Black Pepper
2 tbs of Canola Oil
4-5 garlic cloves, slivered

2 yellow onions minced
1-2 jalapenos sliced (remove spine and seeds if you want to reduce the heat)
2 cups of Tomato Sauce
3 tbs of tomato paste
1 tbs of Oregano
2 tsp of Cumin
3 tbs of Ancho Chili Powder
3 tbs of New Mexican Chili Powder
Beef Stock to cover 2-4 cups

Directions:
1. Take your roast and cover in Kosher Salt and Pepper. With your knife make slits into the roast and slide your slivered garlic into those slits. In a medium high heated skilled add your oil and sear the roast on all sides putting a nice crust on it.
2. Put your cut onions and jalapenos in the crock pot and add your roast on the top. Take the pan that you seared the roast on and deglaze it by adding a cup of beef broth, tomato sauce and spices. Once all the bits are scrapped off the bottom pour it into the crock pot and add all remaining ingredients (paste). I cook it on high for about 2 hrs and then take it down to low and let it go overnight.
3. Shred the beef and ladle some “sauce” from the crock pot on the shredded beef. Serve on a flour tortilla with cheddar, cilantro or anything else you want (sour cream, avocado, pico, lettuce etc..)
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