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Tender braised brisket seasoned with smokey chipotle and tangy lime juice make the perfect taco!
In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium high heat.
Once all of the sides are browned, remove brisket to a plate. Add onions to pan and sauté until lighly browned.
Then add beer and deglaze pan.
Meanwhile, rub brisket on both sides with minced garlic and salt, then chipotles.
Remove beer and onion mixture from heat and carefully lower meat into pot and cover tightly with lid.
Place in a 350 degree F oven for 3 hours.
Remove brisket from oven, pull it out of the pot and place brisket on a cutting board to cool. When it’s cool enough to touch, shred meat with a fork and your fingers and transfer back to remaining cooking liquid in pot (there won’t be much, maybe a cup – if there is more than one cup in the pot, pour some off).
Mix in lime juice, cilantro and scallions. Stir the meat with the other ingredients until well combined. Add salt to taste.
Serve the meat mixture in warm corn tortillas topped with pico de gallo and cubed avocado.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!