CROCK POT BRISKET TACOS

This is a recipe I got from another pinner on Pinterest 9 years ago. I made a few changes to suit myself.

• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dublin Dr. Pepper (made with real sugar but regular Dr. Pepper will work)
• Mango Barbecue Sauce
• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango chutney

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crock-pot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crock-pot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).

1. To make the barbecue sauce: Heat olive oil in a 2-qt saucepan.
2. Sauté onions for 5 minutes.
3. Add garlic and cook until fragrant.
4. Stir in the remaining ingredients and simmer for 5 minutes.
5. Transfer to a blender or food processor and run until smooth.

• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup Monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

1. To assemble: Heat a griddle or large pan over medium-high.
2. Lay out the tortillas. Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
3. Top with a spoonful or two of barbecue sauce and fold the other half over.
4. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
5. Cook until the bottom is crisp and flip over.
6. (Or just heat the tortillas and fill with the meat, cheeses, cilantro, or other toppings of your choice)

the file photo