I am not sure why it has taken me so long. I keep thinking about all the years I have missed out on of enjoying the ease of having dinner cooking first thing in the morning and not having to stress mid afternoon about what I’m going to fix! I may be slow but I eventually get there!
Today’s recipe for Brisket Tacos with Mango BBQ Sauce in the Crock Pot uses one of my favorite cuts of meat. I love brisket because it generally goes on sale for a low price at my grocery store and is a great way to create a yummy and inexpensive dinner.
You start out by seasoning it with some salt, pepper, garlic and chili powder.
Place the meat in the crockpot and then pour a bottle of Coke (or your cola beverage of choice) I used the “real stuff” – no diet, no corn syrup. “Mexican Coke” as my kids call it made with real cane sugar.
Just turn your crockpot on low and let it cook for about 8 hours or until the meat is tender and falls apart. Remove the meat from the crockpot and allow it to sit for 10-15 minutes before shredding it.
While your brisket is cooking away all day long you can put together this yummy Mango BBQ Sauce.
Saute some onions in olive oil and add in garlic – always garlic. Then the remaining ketchup, lemon juice, Worcestershire sauce, mustard and mango chutney. Add all of this into your food processor and run until smooth.
I served my tacos on homemade flour tortillas but store bought will work just fine.
Top them with some of the yummy mango BBQ sauce and then a cheese of your choice. I prefer Monterey Jack or Pepper Jack which is what I did since that is what I had in my refrigerator!
I served the Brisket Tacos with Mexican Rice and a Mexican Cole Slaw (recipe coming)
Do you have a favorite crock pot recipe. Now that I have embraced my crock pot I need some more recipes!
Recipe adapted from foodie bride
- 3 lb. brisket
- salt and pepper
- 1 Tbsp chili powder
- 4 cloves garlic, minced
- 16 oz. of Coke (made with real sugar)
- 2 Tbsp olive oil
- 1 medium onion, chopped
- ½ C ketchup
- 2 Tbsp lemon juice
- 1½ Tbsp Worcestershire sauce
- 1½ tsp spicy brown mustard
- ¼ C mango chutney
- flour tortillas
- Monterey Jack or Pepper Jack Cheese
- Rub meat with salt, pepper, chili powder and garlic
- Place brisket in Crock Pot and pour Coke over the top
- Cook on low for 8 hours
- Shred meat
- Saute onions in olive oil for 5 minutes
- Add garlic and cook until fragrant
- Stir in ketchup, lemon juice, Worcestershire sauce, mustard, mango chutney
- Put into blender or food processor and process until smooth
- Place meat, sauce and cheese in tortilla