Slow cooking the brisket, and adding an amazing chipotle dressing, make these Brisket and Chipotle Tacos through the roof amazing! Adjust the heat level by how many chipotle peppers you add to the dressing. After slow cooking (either in your Dutch oven, or slow-cooker), the brisket becomes fork tender. Add your favorite garnishes, like avocado, radishes, pickled jalapeno, Mexican cheese and tomatoes…these gems are about as good as you’ll try. Perfect for Cinco de Mayo! 100% Loon Approved!
Brisket and Chipotle Tacos
FOR THE BRISKET
- 3 - 4 lb trimmed beef brisket
- 8 cups beef stock
- 1 large yellow onion roughly chopped
- 10 black peppercorns
- 4 dried bay leaves
- 3 garlic cloves minced
- 2 serrano chilies coarsely chopped
- 1 tbsp Kosher salt
FOR THE DRESSING
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 2 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 7 oz can chipotles in adobo sauce
- 12 corn tortillas each heated over gas flame, until lightly browned on each side (or heated on a hot skillet)
- Shredded Mexican cheese such as queso fresco, queso blanco, or cotija (substitute Monterey jack or cheddar)
- Chopped tomatoes
- Chopped red onion
- Chopped cilantro
- Thinly sliced radishes
- Sliced pickled jalapenos
- Lime wedges
- Bottled hot sauce like Tabasco or Crystals
COOK THE BRISKET
- Put the brisket ingredients in a Dutch oven and cover with the beef stock.
- Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover, simmering until the meat is falling-apart tender (about 4 hours...or 8 hours for slow-cooker on low).
- Add hot water as needed during cooking to maintain same liquid levels.
- Transfer the brisket to a cutting board and let sit until cool enough to handle.
- Reserve the cooking liquid.
- Scrape away and discard any fat from the brisket.
- Using two forks, gently tear the meat into shreds.
- Cut the shreds crosswise into 1-inch pieces.
- Transfer the meat to a medium bowl and mix in 1/2 cup of the reserved cooking liquid. (Save the remaining liquid/broth for another use).
MAKE THE DRESSING
- In a blender, pulse the olive oil, lime juice, vinegar, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper until well mixed.
- Remove the chipotle peppers from the can, and pour all of the remaining adobo sauce from the can into the blender.
- Add the chipotles to taste and puree the dressing. (1 chipotle gives some heat, 2 or 3 will give a good kick, 4 or more with make it super hot).
ASSEMBLE THE TACOS
- Add just enough of the dressing to the shredded beef to moisten it. Cover and use at room temp, or use now, while still warm.
- Heat each tortilla over a gas flame, until lightly browned on each side (or cook on each side on a hot skillet, until lightly browned in spots).
- Serve with garnishes.