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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brisket Tacos Recipe

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This recipe for Brisket Tacos, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shannon Fane

Category:
Category:

Ingredients:  
Ingredients:  
Brisket
2 envelopes of onion soup mix
Beef broth
Red Wine or Water. (I use a cheap red wine from Aldi)

2-3 dozen tortillas
2 bags of pepper jack or Mexican mix cheese
12 poblano peppers

Directions:
Directions:
Get a brisket and put two envelopes of onion soup mix all over it. Put in the oven fat side up for 1 hour at 350 degrees. Then add in red wine or water and beef broth to cover half of brisket. No right or wrong on amounts. Cover and drop temp to 225 and cook between 10-12 hours depending on brisket size. You can't overcook at this temp and it should fall apart.

Tear aluminum foil into squares to wrap tacos. Slice poblano peppers length wise and grill in olive oil on the stove. The skin will start to blacken

Spray skillet with olive oil put a tortilla in until it bubbles a little and then flip it. Put brisket, lots of cheese and peppers on tortilla and wrap in foil squares. You can reheat these in the oven at 225 degree until warm. Serve hot with guacamole.

Personal Notes:
Personal Notes:
If not eating right away you can skip heating tortillas in the skillet and make wraps to heat up later. These also freeze well. Be careful with the peppers they are hot and can burn your eyes if touched. Lose most of their heat once cooked.

 

 

 

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