PULLED BEEF TAQUITOS
FOR THE SALSA:
- 3 large tomatoes
- 1 jalapeño
- 1 small purple onion, halved through the root, outside layer removed
- 2 cloves garlic
- 1 tsp salt
- 1 Tbsp olive Pulled beef:
- 1, second cut brisket
- 3 yellow onions, peeled, halved, thinly sliced
- 1/4 cup Maggie loves taco spice blend (or your favorite taco seasoning)
- 2 Tbsp olive oil
Cooking steps
Step 1
Char everything over open flame (or in very hot heavy bottomed pot) rotating, as skin blisters. Remove. Place in a bowl and set aside for 10 min to cook. Remove as much charred skin as possible. Add everything except tomatoes to a food processor. Pulse till minced. Add cored tomatoes, salt and oil. Blend till purred. Store in fridge. Place brisket and onions in a crockpot. Sprinkle taco spice and drizzle olive oil.
Step 2
Cook on high for 3 hours, then lower to medium and cook another 5/6 hours.
Step 3
(You can cook on medium for 8 hours if that helps!) shred tender brisket and return to juices. Mix.
Step 4
Taquitos:
Step 5
Flour tortillas ( I made with GF and they were excellent)
Step 6
Place 3 Tbsp of shredded meat in tortilla. Roll up cigar style. Heat a large pan over medium high heat. When hot add a little olive oil and rolled up tortilla and fry for 45 seconds on each side till crisp.
Step 7
Serve hot and enjoy!
