Monday, June 20, 2011

Brisket Tacos


2-3 pound round roast, cut into large chunks
1 serrano chilie, chopped
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ancho chili powder (or regular chili powder)
2 teaspoons cumin
1 1/2 cups water

Place chunks of meat in slow cooker. Add serrano chile, garlic, salt, chili powder and cumin. Toss to coat meat. Add water. Cover and cook on high for 6-8 hours. Pull meat apart with two forks to shred. Serve with fresh tortillas and your favorite taco toppers.

Makes 6-8 servings.

1 comment:

Anonymous said...

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