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    Entrees

    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.


     

     

     

     

     

     

     

     

    Tags:

    Brisket

    Avocado

    Corn

    Onion

    Cilantro

    Soy

    BBQ

    Tortilla

    Jalapeno

    Lime

    Tomato

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