Oh my heavens…these tacos are so good. Because of this blog, I really don’t repeat many meals in our house but this recipe…will be repeated often. Very often. Plus, this is a slow cooker dinner, so it was pretty much effortless. Make these tacos. Make them. You’ll be so glad you did.
1 (2-3 pound) brisket
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
1/4 cup chili powder
1 1/2 liters (that’s about 6 cups) Coca-Cola (not diet!)
Caramelized onions, avocados, Monterey Jack Cheese to garnish
Preheat a heavy pot with EVOO over medium-high heat. Rub your brisket down with generous amounts of salt and pepper and your chili powder. Brown each side in skillet 4-5 minutes. Transfer to a slow cooker (fat side up…I’ll explain later!) and pour in Coca-Cola. Cover and cook on low all day (7-8 hours) or on high 3-4 hours.
About 20 minutes before you’re ready to eat, remove brisket on to cutting board and cover with foil. (This will allow the meat to rest and the juices to redistribute and keep it moist.) Disregard Coca-Cola in slow cooker. Slice brisket and serve in tortillas with a variety of toppings (we love caramelized onions, avocado and Monterey Jack cheese).
These are just so good!!
Ok…the fat side up thing…when you cook a brisket with the fat side up, during the cooking process, the fat will keep the meat moist and super flavorful if it’s on the top and the lean part is on the bottom. Just a little tip for you :).
I know you’re going to enjoy dinner tonight!