Lauren Koos’ Brisket Taco Recipe….YUM!!
Posted on Monday, August 31 2009 04:35:58 PM in Kelly Moore Bag Blog by Kelly
Let me just say that this was a HUGE hit at my house! Kelly boy must have said 10 times how good this dish was.
Maybe it was just the fact that I’m cooking in general that get’s him excited, but still….
The great part about this recipe is that is ridiculously easy.
I stayed with Lauren’s directions for the most part, I did change a couple of things, but I’ll tell about it below above the photos.
Here is her Recipe:#1: Lauren Koos: Crockpot Brisket Taco Recipe
3-4 lb brisket (depends on the size of your Crockpot)1-2 pkg of your favorite taco seasoning
(use regular, not low sodium if you can. it really makes a different in the flavor!)
1-2 poblano peppers (sliced or chopped, whichever you prefer)
1-2 yellow onions (sliced or chopped, whichever you prefer)
1 bunch fresh cilantro
1-2 cups water
corn or flour tortillas
(I’ve tried the flavored flour tortillas such as Jalapeno cheddar & it was GREAT with these)
Garnish with: sour cream, cheese, guacamole, pico, cilantro
* Trim as much fat off brisket as possible
* Cover bottom of Crockpot with 1/2 of onions, peppers & cilantro
* Place brisket in crock pot
* Empty 1 pkg of taco seasoning over crock pot & then pour 1 c. water over it.
* Sprinkle more cilantro over brisket (the amount of cilantro you use is really up to you. I LOVE cilantro so I’ll usually use the whole bunch but, obviously, to each his (or her) own )
* Put the rest of the onions & peppers around the brisket
* Cook on LOW for 5-6 hours
* Take brisket out & shred it on cutting board or plate with two forks & then place back in the crock pot.
(You can shred it in the crock pot if you’d like but I find it’s a lot less messy if you take it out a little at a time & shred it)
* Taste the brisket. If it needs more flavor, add more taco seasoning.
You may be tempted to add more water but be careful because it can make them REALLY watery & messy.
Add 1/4 c at a time, you’ll be surprised what a difference it makes.
* Cook on HIGH for one more hour.
* Now it’s time to build your taco!
Place small portion of brisket on tortilla & top with your favorite garnish!
I was really excited about the cilantro in this recipe. I have a thing for cilantro!
My favorite part is when you make that first cut into those aromatic leaves…mmmm,
I knew I’d gone terribly wrong with my first cut. I was severely disappointed….I had accidentally bought parsley!
Has anyone ever noticed how similar parsley and cilantro look?
Well, I used it anyway, It wasn’t nearly as great without the cilantro, it was still pretty tasty.
Also, I forgot to add the taco seasoning to my photo below, but I did use it for the recipe.
I also decided to brown my roast on all sides before putting it in my crock pot. I just used a little olive oil to do this.
It’s one of those things my mom and grandma always did, so I feel I must do the same.
I don’t know if it actually makes any difference.
It also kind of weirds me out to think about a raw slab of meat touching all my veggies??
My yummy onions and parsley I didn’t get the final photo of the finished product because I took this to the family dinner for lunch yesterday, and I forgot my camera.
I prepared this Saturday afternoon and let it cook all night. The meat just fell apart, and it filled my whole kitchen with savory goodness.
I served this like I would have fajitas with guacamole, sour cream, cheese, and jalapenos.
Thanks Lauren for this great recipe! Send me your address, and I’m mail you your Target gift card!