These brisket tacos are a yummy copycat of the delicious Cafe Rio shredded beef tacos, and who doesn’t love those?! Prep these in the slow cooker and stay in tonight!
Brisket Tacos
Brisket Tacos
Author:
Serves: 4-6
Ingredients
- 2 lbs eye of round beef
- 1 tablespoon bacon grease
- 1 large yellow onion, cut into quarters
- 8 cloves garlic
- 1/4 cup red wine vinegar
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 cup Herdez Salsa Verde
- 1 Tbsp dried cilantro
- Salt and black pepper to taste
- 1 cup shredded Monterrey Jack cheese (4 ounces)
- flour tortillas
Instructions
- To your crock pot, add chicken broth, salsa verde, cumin, and dried cilantro (you could use fresh if you have it). Stir to combine, and turn on to high.
- Cut beef into 1 1/2 inch slices.
- Sprinkle the beef with salt and black pepper.
- In a large cast iron pan, heat up the grease on medium, and brown the brisket on both sides, about 5 minutes per side.
- Remove the brisket and add it to the crock pot.
- In your pan, add the onions. Cook until they begin to brown, stirring occasionally.
- Add the garlic cloves and cook for another 2 minutes.
- Turn off the heat and add red wine vinegar.
- Pour the cooked onions and drippings into the crock pot, scraping along the bottom to get all the drippings, and stir.
- Cover with lid and cook until fall apart tender. 6-8 hours.
- To make the tacos, place on one side of each tortilla some Monterrey Jack ,and slide the tortillas under the broiler for 30 seconds or until the cheese is melted.
- Fill the tortillas with shredded brisket and top with some of the juice from the crock pot or more salsa verde and any other toppings of your choice.
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