Beef Brisket Tacos

Dinner

Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker.

Average Rating: 5

TOTAL TIME: Prep: 15 min. + marinating Cook: 8 hours
YIELD: 10 servings.

1 bottle (12 ounces) beer or nonalcoholic beer
1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds), fat trimmed
20 corn tortillas (6 inches), warmed
Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa, optional

1. In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.
2. 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.
3. Using tongs, serve shredded brisket in tortillas. Add toppings as desired.
4.
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.
5.