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Juicy, fall-apart tender beef brisket, slow-cooked in a smoky chipotle-lime broth until it's perfectly shreddable. Pile it high on warm corn tortillas for the ultimate Tex-Mex taco night.
For 8 servings
Prepare and Sear the Brisket
Sauté Aromatics and Deglaze
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Juicy, fall-apart tender beef brisket, slow-cooked in a smoky chipotle-lime broth until it's perfectly shreddable. Pile it high on warm corn tortillas for the ultimate Tex-Mex taco night.
This tex_mex recipe takes 505 minutes to prepare and yields 8 servings. At 693.6 calories per serving with 83.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Ingredients in Slow Cooker
Slow Cook to Tenderness
Shred and Finish the Brisket
Assemble and Serve Tacos
For an oven-braised version, follow steps 1-2 in a large Dutch oven. Add the brisket back to the pot with the remaining ingredients, cover, and bake at 325°F (165°C) for 3.5-4 hours, or until tender.
For an Instant Pot version, use the 'Sauté' function for steps 1-2. Add all ingredients, seal, and cook on High Pressure for 90 minutes. Allow a 20-minute natural pressure release before venting.
Customize your tacos with other toppings like crumbled cotija cheese, pickled red onions, sliced avocado, or a drizzle of crema.
For a milder version, use only 1-2 chipotle peppers. For a spicier kick, add an extra pepper or a pinch of cayenne pepper to the spice blend.
Beef brisket is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
The chipotle peppers contain capsaicin, a compound that has been shown to provide a temporary boost to metabolism and may aid in fat oxidation.
Garlic and onions are not just for flavor; they contain compounds like allicin and quercetin, which have antioxidant and anti-inflammatory properties that support a healthy immune system.
A serving of three tacos contains approximately 580-620 calories, depending on the fat content of the brisket and the size of the tortillas. This estimate includes the brisket, tortillas, and standard garnishes.
They can be part of a balanced diet. The brisket provides a high amount of protein and iron. However, it is also high in saturated fat. To make it healthier, be sure to trim the fat cap well before cooking and skim the excess fat from the cooking liquid before serving.
Yes, absolutely. After searing the meat and sautéing the aromatics in a large Dutch oven, return the brisket to the pot, add the remaining ingredients, cover, and braise in an oven preheated to 325°F (165°C) for about 3.5 to 4 hours, until fork-tender.
The 'flat' cut (or first cut) is generally preferred for slicing and shredding as it's leaner and has a more uniform shape. The 'point' cut (or second cut) has more fat marbling, which makes it very flavorful but can be greasier.
Yes, this recipe is excellent for making ahead. The flavor actually deepens overnight. You can cook the brisket completely, shred it, and store it in its juices in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Tough brisket is almost always a sign that it hasn't been cooked long enough. Brisket is a tough cut of meat with a lot of connective tissue (collagen) that needs a long, slow cooking process to break down into gelatin, making the meat tender. If it's not shredding easily, it simply needs more time.