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Add a photoA brisket flat or hanger steak ($$) may be used as the basis for these tacos.
If you want to present them Puro D.F. (authentic Mexico City style), mince and grill an onion, then combine it with chopped cilantro to top the meat, which is served in small double corn tortillas. See pic.
And don't forget the salsa.
Ingredients
- 1 brisket flat (appx. 3 lbs.)
- marinade:
- juice of 1 lime
- juice of 1 orange or 2 oz. pineapple juice
- 2 tbs. good quality chili powder, or just use a packet of chili powder mix
- 1/2 tbs. cumin
- 1/2 tbs. garlic powder
- 1/2 tbs. onion powder
- 1/2 tsp each salt and pepper
- 1/2 cup beef broth
- oil for sauteing
Directions
- Mix together the marinade ingredients in a large plastic bag.
- Add the brisket and refrigerate overnight.
- Place meat and marinade in a roasting pan, cover: and bake at 325 until fork tender, about 1 1/2 hrs. per pound.
- Let rest 30 minutes, then finely chop the meat.
- Add 2 tbs. oil to a skillet and saute the meat until all the liquids have evaporated.
- Note: if you don't want the meat a little crispy, skip the last step..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 8 servings | |
| Calories 18 | |
| Calories from Fat 3 | 17% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 227mg | 9% |
| Potassium 75mg | 2% |
| Total Carbs 3.31g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.37g | 1% |
| Protein 0.75g | 1% |
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