This dish is one of our favorite Fall meals. It is so easy and so delicious! Give it a try and let me know what you think!
Ingredients:
One 2-3lb brisket
2 cups salsa
2 cups chicken stock
Olive oil
1 sweet onion, julienne
2 poblano peppers, sliced thin
Salt and pepper
1 cup bbq sauce (We love TJ’s organic brown sugar bbq sauce and marinade)
Monterrey jack cheese, shredded
Green onions, chopped
Tortillas
Directions:
Sprinkle brisket with salt and pepper on non-fatty side. With fat on, add brisket to crock pot. Cover with salsa and stock. Cook on high for 2 hours and low for 6 hours. Transfer brisket (meat only) to foil and cover for 5 minutes.
Remove fat from brisket as you pull apart with two forks and add to a bowl with warmed bbq sauce (I just heat in the microwave prior to adding brisket). Mix.
Sauté onion and peppers in olive oil over medium-high heat for 5-7 minutes.
Cover tortillas with a damp paper towel and warm in the microwave for 30 second. Layer brisket, peppers and onions, cheese, and green onions on top of each tortilla. Optional: add sour cream or additional bbq sauce.
Enjoy!
