{the dish} brisket tacos

filling no. 6 - brisket tacos (see amy's other wonderful taco fillings from her blog i am a celiac - so many options)

What makes tacos such a family friendly food? I think we all serve them. We all love them one way or another. On taco night everyone seems satisfied. Lately, brisket tacos have been my favorite things to order in our local mexican restaurants. The meat is usually cooked so long that it is always so moist and brimming with flavor. With a little guac, some salsa yum!!!

My recipe is a simple one ... no frills ... but good. I make it in a crock pot. The best thing about a crock pot is when you come home from being away.... and open your door.... and your entire house has this delicious smell of home cooked goodness. I serve my brisket tacos with slaw, cheese(for the kids), sour cream, some sauteed pepper if I have time and of course, salsa. If you have time and want to make salsa try salsa verde , or salsa with a kick from amy's kitchen. Some nights I serve it with a of sweet potatoes and black bean saute and some fresh cut fruit. enjoy!

brisket tacos by ann west

1 trimmed brisket

2 7oz cans tomatillo salsa (green salsa)

1 7 oz can chipolte salsa or chipolte peppers in adobe sauce

1 bottle of beer

1 onion sliced

4 cloves garlic

2 tbls vinegar

2 tsp sugar

Put all of the ingredients in the crock pot and heat on low for 6 - 8 hours. Adjust seasonings midway through the cooking time. Shred beef and serve with some of the juice on top. We like corn tortillas with this one but flour are good too.