Beef Brisket Tacos
by V & V Supremo Foods, Inc.
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3.76
Loading...4 Hours
4
Servings
14
ingredients
Brisket is a great cut of beef for the slow-cooker. Our Beef Brisket Tacos combine juicy meat, spicy salsa, and a delicious double tortilla filled with melted Chihuahua® Cheese.
Ingredients
- 1 lb. beef brisket, ½-inch chunks
- ¼ white onion
- 3 cloves garlic
- ½ tsp. Kosher salt or to taste
- ¼ tsp. ground black pepper
- 1 dry bay leaf
- ½ cup beef stock
- 1 Tbsp. vegetable oil
- 8 corn tortillas, warmed
- 1⅓ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
Garnish
5 Steps to complete
- 1In a slow cooker; combine beef brisket, onion, garlic, salt, pepper, bay leaf, and beef stock. Stir to combine, cover, and cook on high heat for 3 to 4 hours or until beef is tender. Remove brisket from pot and divide into 4 equal portions. Cover and keep warm until needed.
- 2Preheat a griddle or comal for 1 minute over medium heat. Heat 2 tortillas on griddle, one side for 40 second, flip tortilla and top one with ⅓ cup Chihuahua® Cheese place the 2nd tortilla on top of the cheese. Lightly brush quesadilla taco shell on both sides with oil. Cook for 2 to 3 minutes, flipping occasionally, or until cheese is melted. Repeat this step for remaining tortillas.
- 3In a small bowl; combine diced onion and cilantro. Stir together and set aside until needed.
- 4Fill each quesadilla taco shell with 1 portion beef brisket. Garnish tacos with onion and cilantro mixture.
- 5Serve Beef Brisket Tacos with your favorite salsa, lime wedges, and enjoy!
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