Texmexbrisket Recipes

Steps:

• In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
• Cover with foil and refrigerate overnight.
• The next day, preheat oven to 250 degrees.
• In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
• Discard any remaining marinade.
• Generously coat brisket with sauce.
• Cover with foil.
• Bake 5 to 6 hours.
• Let the brisket'rest' at least 15 minutes before slicing.
• Remember to always slice a brisket across the grain.
• The grain always runs across the short side of the brisket.

Steps:

• For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
• For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

Steps:

• Place everything in the crockpot.
• Turn on high for 1 hour.
• Then low for 6-8.
• Let the meat cool slightly and then shred.
• Heat the tortillas on a grill pan and enjoy.

Steps:

• Heat oven to 400'.
• Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl.
• Transfer to a greased 9x9 baking dish, cover.
• Bake 30 minutes.
• Meanwhile, prepare cornbread according to pkg.
• When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely.
• Bake, uncovered, another 20-25 minutes or until corn bread is golden brown.
• Top with sour cream, shredded cheddar, olives, etc.

Steps:

• Preheat oven to 300°F.
• Combine Chili sauce, coke and soup mix in a bowl to make a sauce.
• Place Brisket in heavy foil baking pan. Or, use your own pan and foil line same.
• Pour sauce mix over Brisket.
• Cover with foil and seal edges around baking pan.
• Bake for 1 hour PER POUND (3-4 hrs for 3.5lb brisket).
• Let sit in oven for 1 hour more with oven off. Do not open oven.
• Carve in thin slices against the grain and serve pan juices over brisket and on the side as an extra sauce.
• Sauce will be thin.