Chipotle Beef Brisket Tacos Recipes

CHIPOTLE GROUND BEEF TACOS

Steps:

• Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.

BRISKET TACOS

Steps:

• For the brisket tacos:
• Preheat the oven to 350 degrees F.
• Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa.

CHIPOTLE ROAST FOR TACOS & SANDWICHES

Steps:

• Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
• Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
• Shred the meat with a fork and simmer on high for additional 10-15 minutes.
• Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE

Steps:

• Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
• Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
• Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

CHIPOTLE BBQ CHICKEN TINGA TACOS

Steps:

• Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
• Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
• Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
• Serve chicken mixture in tortillas.