Make ahead texas brisket

0 me gustan 0 comentarios Receta por Michele Poole

Ingredientes

Beef
4 cloves garlic, left whole
2 large onions, sliced
1 3-lb brisket, trimmed of most of the fat
2 tsp ancho chile powder
Kosher salt and freshly ground black pepper
2 15-oz cans red enchilada sauce

Tortillas
6 small corn tortillas
6 small flour tortillas

Avocado Lime Crema
2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
¼ cup milk
½ tsp salt
¼ tsp ground black pepper
Zest and juice of 2 limes

Basic Brown Beans
4 cups dried pinto beans, rinsed
2 Tbsp chili powder
Kosher salt and freshly ground black pepper

Grilled Mini Peppers
12 red and yellow mini peppers

Mango de Gallo
3 jalapenos, seeded and finely diced
3 Roma tomatoes, diced
1 large red onion, diced
2 15-oz cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime
½ tsp salt

Salsa Diablo
2 10-oz cans diced tomatoes with green chiles, such as Rotel
1 28-oz can whole tomatoes in juice
½ cup fresh cilantro leaves
¼ cup chopped onion
1 clove garlic, minced
1 habanero chile, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce
1 tsp hot sauce
½ tsp ground cumin
¼ tsp salt
¼ tsp sugar
Juice of 1 lime

Instrucciones

1. DIRECTIONS
Beef
1. Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.

2. Tortillas
1. Meanwhile, preheat the oven to 350ºF. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.

3. Avocado Lime Crema
1. Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

4. Basic Brown Beans
1. Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.

5. Grilled Mini Peppers
1. Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.

6. Mango de Gallo
1. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.

7. Salsa Diablo
1. In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

segundos July 03, 2019 15:03

Autor Pioneer Woman