Brisket Tacos with Corn and Cilantro Salsa
Brisket Tacos with Corn and Cilantro Salsa are flour tortillas filled with tender, slow-cooked brisket with a spicy sauce. They are topped with a corn and cilantro salsa, that is enhanced by lime juice and minced red onions.
The Equipment You’ll Need
- A Dutch Oven- You’ll need a big enough Dutch oven to fit the brisket in. And, it needs to have a snug-fitting lid.
- Taco Holders- These aren’t essential, but nice to have for serving your tacos.
The Ingredients You’ll Need for Brisket Tacos with Corn and Cilantro Salsa
- A Brisket- For just 4 people, a two pound brisket is perfectly sufficient. If you want to serve more people, you could easily use a three or four pound brisket with this recipe and still have sufficient sauce.
- Bacon- I use bacon in this recipe because it adds a nice smoky flavor, but also because a lot of briskets are very lean, and the bacon adds moisture to the dish.
- Red Wine- I like the flavor red wine gives to this dish, but you could use chicken or beef broth instead.
- Tomato Sauce- I like Hunt’s or Red Pack Tomato Sauce.
- Steamed Corn- I steamed my corn by placing it on a plate, covering it with a paper towel, and microwaving it for 8 minutes.
How I Made My Tacos
- First, I seared the brisket. You want to get your brisket nice and brown, but you don’t want to burn it. So take care, not to burn it. It’s better to under brown it.
- I baked the brisket for three hours. If your brisket is still tough after three hours, you may need to cook it longer, especially if you use a bigger brisket.
- Meanwhile, I made the corn salsa. I steamed my corn and chopped all the vegetables and it was done in no time.
- Finally, I browned my tortillas in melted butter and stuffed them with the meat and salsa.
These Brisket Tacos with Corn and Cilantro Salsa are a family favorite at my house. Even my onion and garlic hating child will eat this brisket, since the vegetables fall off the brisket when it’s removed from the pot. With the corn salsa, these tacos make a great summer meal to enjoy when corn on the cob is in season. I hope you’ll try this flavorful, and filling, recipe soon!
Brisket Tacos with Corn and Cilantro Salsa
Flour tortillas filled with tender brisket and corn salsa.
Equipment
- Dutch oven
Ingredients
- 2 pounds beef brisket
- ½ tsp. kosher salt
- 1½ tsp. chili powder
- ½ tsp. black pepper
- 1 tsp. paprika
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tbsp. olive oil
- 6 cloves minced garlic
- 3 chopped onions
- 1 cup tomato sauce
- 2 bay leaves
- 2 slices chopped bacon
- 2 tbsp. brown sugar
- ½ cup red wine
- 1 tbsp. Dijon mustard
- 2 ears cooked corn on the cob
- 1 minced jalapeno
- ¼ cup minced cilantro
- ½ cup minced red onion
- 1 tbsp. lime juice
- ⅛ tsp. black pepper
- 8 small flour tortillas
- 1 tbsp. butter
Instructions
- Preheat the oven to 325 degrees.
- Mix together the salt, pepper, chili powder, paprika, onion powder, and garlic powder.
- Dry the brisket well, and rub it all over with the spices.
- On medium high heat, heat the oil in the Dutch oven and sear the brisket on all side.
- To the pot add the wine, mustard, onions, garlic, bacon, bay leaves, tomato sauce, and brown sugar.
- Cover and bake the pot for three hours.
- While the brisket cooks, make the corn salsa by mixing together the corn, cilantro, jalapeno, red onion, lime juice, and pepper.
- Remove the brisket from the pot and slice it thinly.
- Heat the tortillas in a buttered grill pan.
- Fill the tortillas with sliced brisket, some of the sauce, and the corn salsa.
Tried this recipe?Let us know how it was!
