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Prep Time:25 minsAdditional Time:8 hrs 5 minsTotal Time:8 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:8 hrs 5 minsTotal Time:8 hrs 30 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:8 hrs 5 mins
Additional Time:
8 hrs 5 mins
Total Time:8 hrs 30 mins
Total Time:
8 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsbeef brisket (flat end), trimmed2teaspoonsancho chile powder2teaspoonsground cumin1teaspoonsalt½teaspoondried oregano1cupwater2tablespoonstomato paste8smalljalapeño peppers16corn tortillas, warmed2cupsthinly sliced romaine lettuce½cupcrumbled cotija (see Tip) or feta cheeseAvocado Salsa1avocado, diced1cupchopped fresh cilantro1cupquartered grape tomatoes2mini sweet peppers, diced½jalapeño pepper, seeded and minced1 ½tablespoonslime juice¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
2poundsbeef brisket (flat end), trimmed
2teaspoonsancho chile powder
2teaspoonsground cumin
1teaspoonsalt
½teaspoondried oregano
1cupwater
2tablespoonstomato paste
8smalljalapeño peppers
16corn tortillas, warmed
2cupsthinly sliced romaine lettuce
½cupcrumbled cotija (see Tip) or feta cheese
Avocado Salsa
1avocado, diced
1cupchopped fresh cilantro
1cupquartered grape tomatoes
2mini sweet peppers, diced
½jalapeño pepper, seeded and minced
1 ½tablespoonslime juice
¼teaspoonsalt
DirectionsPlace brisket in a 4- to 7-quart slow cooker and sprinkle with chile powder, cumin, 1 teaspoon salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.About 20 minutes before serving, heat a medium skillet over medium-high heat. Add whole jalapeños and cover. Cook, shaking the pan occasionally and turning the jalapeños with tongs as needed, until charred and blistered on all sides, 10 to 12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.Meanwhile, prepare avocado salsa: Combine avocado, cilantro, tomatoes, sweet peppers, minced jalapeño, lime juice and salt in a medium bowl.Transfer the brisket to a clean cutting board. Shred it, then finely chop. Slice the blistered jalapeños.Serve the brisket in tortillas, with lettuce, the jalapeños, cheese and the salsa.TipsTip: Traditionally made with cow’s milk, cotija is a salty Mexican cheese that’s crumbly, dense and best used sprinkled on top of dishes just before eating. Look for it with other specialty cheeses at most supermarkets, or use feta in a pinch.Equipment: 4- to 7-qt. slow cookerOriginally appeared: EatingWell Magazine, September 2019
Directions
Place brisket in a 4- to 7-quart slow cooker and sprinkle with chile powder, cumin, 1 teaspoon salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.About 20 minutes before serving, heat a medium skillet over medium-high heat. Add whole jalapeños and cover. Cook, shaking the pan occasionally and turning the jalapeños with tongs as needed, until charred and blistered on all sides, 10 to 12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.Meanwhile, prepare avocado salsa: Combine avocado, cilantro, tomatoes, sweet peppers, minced jalapeño, lime juice and salt in a medium bowl.Transfer the brisket to a clean cutting board. Shred it, then finely chop. Slice the blistered jalapeños.Serve the brisket in tortillas, with lettuce, the jalapeños, cheese and the salsa.TipsTip: Traditionally made with cow’s milk, cotija is a salty Mexican cheese that’s crumbly, dense and best used sprinkled on top of dishes just before eating. Look for it with other specialty cheeses at most supermarkets, or use feta in a pinch.Equipment: 4- to 7-qt. slow cooker
Place brisket in a 4- to 7-quart slow cooker and sprinkle with chile powder, cumin, 1 teaspoon salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.
About 20 minutes before serving, heat a medium skillet over medium-high heat. Add whole jalapeños and cover. Cook, shaking the pan occasionally and turning the jalapeños with tongs as needed, until charred and blistered on all sides, 10 to 12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.
Meanwhile, prepare avocado salsa: Combine avocado, cilantro, tomatoes, sweet peppers, minced jalapeño, lime juice and salt in a medium bowl.
Transfer the brisket to a clean cutting board. Shred it, then finely chop. Slice the blistered jalapeños.
Serve the brisket in tortillas, with lettuce, the jalapeños, cheese and the salsa.
Tips
Tip: Traditionally made with cow’s milk, cotija is a salty Mexican cheese that’s crumbly, dense and best used sprinkled on top of dishes just before eating. Look for it with other specialty cheeses at most supermarkets, or use feta in a pinch.
Equipment: 4- to 7-qt. slow cooker
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)395Calories19gFat29gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
