In the summer I love brisket slow and low on the grill. I love the smokey flavor with the rich meat. I had a brisket in the freezer and a taste for grilled smokey meat this past weekend but with the temperatures in Chicago below zero firing up the grill was NOT an option.
Searching though my cupbord I spied a jar of hot chipotles and that thought, “smokey chipotles will pair well with the brisket and cure my craving.” And then it came to me, BRISKET TACOS.
The rich meat balanced out the spicy salsa (I like to use HOT chipotles) and the chipotle and paprika added the right amount of smokey flavor.
If you like to use your crockpot you could defiantly make this in your slow cooker.
2 lbs Beef Brisket
16 oz can diced tomatoes with green chilies
6 oz can chipotle peppers in adobo
1 onion diced
1 tbs ground cumin
1 tbs ground paprika
1 tbs salt
1 tbs ground pepper
1 tbs ground Mexican chili pepper
1tbs ground corriander
1 tbs garlic powder
1/2 cup water
Preheat the oven to 350 degrees F.
Make a rub by combining cumin, paprika, salt, pepper, chili pepper, coriander and garlic powder. Season the raw brisket on both sides with the rub.
Place in a roasting pan.
Add onions, tomatoes, chipotle peppers and water to roasting pan.
Cover roasting pan with tin foil or a lid and roast for 3 hours, flipping the brisket every hour.
Remove brisket and let rest for 15 minutes.
While the meat is resting, stir the salsa ingredients and place back in the oven for 5-7 minutes uncovered until thick.
Chop or shred brisket. Serve with warm salsa and tortillas.
Personally, I like a little cheese, guacamole and sour cream on my tacos.