Try this delicious brisket taco recipe--simply add the beef to the slow cooker before work with Old El Paso® Mexican Cooking Sauce, and come home to a delicious dinner!
beef brisket (2 to 3 lb), trimmed of excess fat
pouch (8 oz) Old El Paso™ Mexican Cooking Sauce Chile and Roasted Garlic
large red onion, cut in half, sliced
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Toppings (if desired)
plum (Roma) tomatoes, seeded, diced
Fresh cilantro leaves
Spray 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with salt and pepper.
In slow cooker, add beef, 1/2 cup of the cooking sauce and the onion. (Reserve remaining cooking sauce in 1-quart saucepan.) Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender.
Remove beef from slow cooker; shred with 2 forks. Reserve 1/2 cup beef liquid in slow cooker; discard remaining liquid. Heat reserved cooking sauce over medium-high heat to simmering. Add beef back to slow cooker, and drizzle heated sauce over beef. Spoon about 1/3 cup mixture onto each tortilla. Top each with tomatoes, cilantro leaves and lime wedge.
Make it your own: Customize your tacos with colorful, fresh toppings.
This recipe is also delicious with pork; try using a whole pork shoulder, following the same directions. Pork shoulder is cost effective and delicious made in a slow cooker.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.