
First off, the recipe is so simple, well my version is so simple. The original recipe is from Confections of a Foodie Bride & while I applaud her tenacity for making a homemade Mango BBQ sauce that includes a homemade Mango chutney...I simply do not have the patience for that. Instead, I bought a Mango-Lime salsa & our favorite BBQ sauce, Sweet Baby Rays, & simply combined the two. Let me tell you, it was DELICIOUS. I will definitely be making these again!
ABOUT
Serves: 8-10 Tacos
Cook Time according to Rachel: 8 hours 15 mins
How difficult was this for me? Easy!
INGREDIENTS
2.5-3lb Brisket
1 tsp chili powder
4 cloves garlic, minced
12 oz. Dr. Pepper
8 oz. Brie, thinly sliced
1 cup shredded Monterrey Jack cheese
1 jar mango salsa (see link above for recipe from scratch)
1 jar BBQ sauce of choice
8-10 flour tortillas
DIRECTIONS:
Rub meat with salt, pepper, chili powder & garlic.
Place meat in the bottom of your slow cooker. Pour in Dr. Pepper.
Cook Brisket on low for 7.5 hours.
Remove from slow cooker & let rest for 15 mins.
Meanwhile, preheat oven to 350 degrees.
Slice meat against the grain. My brisket just fell apart, so I skipped ahead & just shredded it.
In a large bowl, combine jar of salsa, BBQ sauce & shredded meat.
On a tinfoil-lined baking sheet, lay out tortillas & spread with brie.
Place a spoonful of meat on top & add shredded cheese.
Bake tacos for 5-10 mins until the cheese melts.
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