The Dark Kitchen
The Dark Kitchen
Dark's Kitchen

2 bacon slices, uncooked, cut into 1 inch pieces
1 medium-size white onion, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
1 3-3 1/2-lb beef brisket, trimmed
1 C reduced-sodium chicken broth
3 canned chipotle peppers in adobo sauce
3 Tbsp adobo sauce from chipotle can
3 garlic cloves, peeled and smashed
1 Tbsp ground cumin
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 tsp dried oregano
2 Tbsp apple cider vinegar
10-12 8 inch flour tortillas, warmed


Place bacon and onion in a 6-8 quart crock pot.

Season brisket with salt and pepper. Place in crock pot.

Combine broth, chipotle peppers, adobo sauce, garlic, cumin, Worcestershire sauce, honey, and oregano, in a blender for 30 seconds, or until smooth.

Pour mixture over brisket.

Cook on low for 7 hours, or until brisket is fork-tender.

Pour sauce through a fine wire-mesh strainer into a medium saucepan. Keep brisket warm.

Cook sauce over medium-high heat, stirring occasionally, for 15 to 20 minutes, or until reduced to 1/3 C. Stir in vinegar.

Coarsely chop and dice brisket. Spoon over warm tortillas. Drizzle with sauce.

Optional: Use hard taco shells or wrap into burritos.
The Dark Kitchen
Brisket Taco
Meals         Desserts                     Breads                         Dips                     Misc.                       Weight Watchers
Prove you are human by filling in the answer to the math problem before you click Post Comment.

All comments are moderated and will be viewable once approved.
Please click Post Comment only once.