My buddy Mel invited me over for dinner not too long ago and made his brisket tacos. He has been talking about these tacos for weeks and now that I have had them, I can see why. These things rock! If you like TexMex, then you will love these.
Taco Filling
5 lb brisket
1 c taco seasoning
2 jalapeno, sliced
1 tbsp black pepper
1 tsp salt
1 tsp red pepper flake
1 12oz can diced tomatoes (with green peppers and onions)
24 oz water
(3) ONLY (3) Drops of Da’Bomb Hot Sauce (1.5 Million Scoville)
1 can french fried onions
Sear the brisket. Mix taco seasoning, jalapeno, pepper, salt, pepper flakes, tomatoes, hot sauce and water in the base of a pressure cooker. Bring to a boil and remove from heat. Add brisket to pressure cooker. Cook the brisket in the pressure cooker for 45 minutes according to your cookers intructions.
When the brisket is done, remove it from the pot and shred the meat. Add the meat back into the pot and mix everything up well. Serve the filling in a soft tortilla with your favorite Chipotle BBQ sauce and French Fried Onions. Refried beans and Spanish Rice make great sides. For quick Spanish Rice, Mels adds a jar of salsa to almost ready minute rice and then covers it back up to finish the cooking process.
These were done very well and if I hadn't seen him make everything I may have thought he bought the food prepared from a good TexMex restaurant and pawned it off as his own.
TTFN
BTR
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