Beef Brisket Taco Boats™

• Meat

  • 3 lb Beef brisket, fresh

• Produce

  • 1 tbsp Jalapeno chile
  • 1 Jalapenos
  • 1 Onion, thick
  • 1/2 cup Red bell pepper

• Condiments

  • 1/4 cup Ketchup
  • 1 tbsp Lime juice, fresh
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 2 tbsp Chili powder
  • 3 cups Coleslaw mix
  • 2 tsp Paprika, smoked
  • 2 tsp Pepper
  • 1 1/8 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 package Old El Paso™ taco boats soft flour tortillas

• Liquids

  • 1/4 cup Water

Found on oldelpaso.com

Description

Ingredients

• 1 onion, halved, sliced thick
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 1 tablespoon salt
• 2 teaspoons pepper
• 3 lb fresh beef brisket (not corned beef), trimmed of fat
• 2 tablespoons packed brown sugar
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon apple cider vinegar
• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 cups coleslaw mix (from 14-oz bag)
• 1/2 cup chopped red bell pepper
• 1 tablespoon finely chopped jalapeño chile, halved and seeded
• 1 package Old El Paso™ Taco Boats™ soft flour tortillas
• Sliced jalapeños, if desired

Directions

• Step 1 Spray 6-quart slow cooker with cooking spray. Layer onion slices in slow cooker. In small bowl, stir chili powder, 1 teaspoon cumin, the paprika, 1 tablespoon salt and the pepper until blended. Rub into brisket; place in slow cooker. Sprinkle any remaining rub on top of meat. In small bowl, stir brown sugar, ketchup, water and cider vinegar until blended. Pour over brisket.
• Step 2 Cover and cook on Low heat setting 6 to 8 hours or until meat is tender and can easily be sliced.
• Step 3 Meanwhile, in medium bowl, stir together mayonnaise, lime juice, 1/2 teaspoon cumin and 1/4 teaspoon salt. Add coleslaw mix, red pepper and chopped jalapeño chile. Cover; reserve in refrigerator until needed.
• Step 4 Transfer brisket to cutting board; let stand 10 minutes. Discard sauce, or heat as directed in tip. Heat boats as directed on package. Thinly slice brisket into small slices to fit into boats; divide among warmed boats, and top with coleslaw. Garnish with sliced jalapeños.

Nutrition