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.
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