Monday, May 7, 2012

Brisket Tacos and/or Quesadillas with Mango Barbecue Sauce

Crock Pot Brisket:
3 lb. Brisket
salt and pepper
1 Tbsp. of chili powder
3 cloves of garlic, minced
16oz. of Dr. Pepper

Mango Barbecue Sauce:
 1 1/2 Tbsp. of olive oil
1 medium yellow onion, chopped
1/2 cup of ketchup
2 Tbsp. of lemon juice
1 1/2 tsp. of spicy brown mustard
Salt and Pepper
1/2 cup of Mango Chutney

For Tacos and Quesadillas:
2-3 cups of Monterey Jack Cheese, shredded
1 cup of fresh cilantro
taco sized flour tortillas

Crockpot Brisket:
Brown the brisket over medium high heat until it is completely browned.  Put the brisket into the crockpot.  Add all of the the brisket ingredients at this time.  Cook on low for about 8 hours.

Mango Barbecue Sauce
Heat the olive oil in a 2-qt sauce pan.  Then add onions and saute for about 5 minutes or until fragrant. Put the onions and the rest of the bbq ingredients in a blender or food processor.  Blend until it is completely mixed and smooth.

When brisket is done, shred it with a fork or put it in a mixer using the cookie dough attachment.  Add a little bit of sauce to the meat.

For tacos:
Put a bit of the meat on the tortilla.  Add some sauce, cheese and cilantro.  Enjoy!

For Quesadillas:
Heat griddle pan on medium heat.  Spread the meat on one tortilla.  Add some cheese and cilantro and then top with a second tortilla.  Cook about 2-3 minutes and flip, then another 2-3 minutes.  Cut and serve.  Dip in the Mango Barbecue Sauce and enjoy!!

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