Taco Time
22
SLOW COOKER
BRISKET CON
QUESO TACOS
Total Time 6 hours 55 minutes
Serves 16 (1 each)
1 (3-lb.) USDA Choice whole beef
brisket, trimmed and cut into
3 pieces
1 tsp. chipotle chili powder
1 tsp. Hy-Vee ground cumin
1 cup Allegro Gold Buckle
brisket & fajita sauce
16 That’s Smart! hard taco
shells, warmed
16 (5-in.) Hy-Vee taco-size
flour tortillas, warmed
1 (12-oz.) container
El Viajero white Mexican
dipping cheese, melted
2 (8-oz.) containers
Hy-Vee fresh
pico de gallo
Thinly sliced jalapeño
peppers*, for garnish
Fresh cilantro, for garnish
1. PAT brisket dry with paper
towels. Season with chipotle
chili powder and cumin.
2. PLACE brisket in a 6-qt.
slow cooker. Pour brisket
and fajita sauce over
brisket; turn to coat pieces.
Cover and cook on HIGH for
5 to 6 hours or until meat is
fork-tender (210°F).
3. TRANSFER brisket to a cutting
board; reserve cooking juices. Shred
brisket into thin strips using 2 forks.
Return meat to juices in slow cooker.
Cover and keep warm.
USDA Choice
Whole
Beef Brisket
4.99lb.
Full Circle Market
Organic Shredded
or Sliced Cheese
or Plant-Based
Cheese Shreds
select varieties
6 or 7.1 oz.
2/6.00
4. TO SERVE, drizzle 2 Tbsp. dipping
cheese onto each flour tortilla. Place
a hard taco shell in center of each
tortilla; fold up tortilla to cover outside
of taco shell. Spoon ¼ cup brisket
into each taco shell. Top with pico de
gallo. Garnish with jalapeños and/or
cilantro, if desired.
*NOTE: Chile peppers contain volatile
oils that can burn your skin and
eyes. When working with jalapeño
peppers, wear protective gloves.
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