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Brisket Tacos with Avocado and Charred Corn Salsa
April 20, 2018
Brisket
1-3 Pounds of Brisket, Excess Fat Trimmed and Cut into 3 inch Cubes
2-6 Tablespoons of Stubbs BBQ Rub
1/4 - 3/4 Cups of Soy Sauce
1 Vidalia Onion, Sliced Thin
Chopped Cilantro, to garnish
Corn Tortillas
Mexican Table Cream
Place a liner within a crockpot for easy clean up. Add the onions then the brisket. Sprinkle the BBQ rub all over the brisket and pour in the soy sauce. Toss to combine. Cook on low for 8-9 hours. Once done shred with a fork and stir into the juices. Allow the brisket to sit on warm for 10-30 minutes to redistribute the juices into the meat. Garnish with cilantro
Serve the brisket on warmed corn tortillas
Avocado and Charred Corn Salsa
1 Ear of Corn, Kernels Cut off the Cob
2 Off the Vine Tomatoes, Seeds and Pulp Removed, then Diced
1 Avocado, Diced
1/2 Red Onion, Diced
1 Jalapeno, Diced
1 Lime, Juiced
3 Tablespoons of Fresh Cilantro, Finely Chopped
Heat a small pan over medium high heat with some olive oil. Add the corn, season with salt and pepper. Cook, stirring frequently, until lightly charred. Set aside in a bowl to cool.
Combine all the ingredients, including the cooled charred corn. Season with salt and pepper.