Kansas City Beef Brisket Tacos
Three ingredients are all you’ll need to make this kicked up taco filling. Simply add brisket, BBQ seasoning and salsa to your slow cooker and you’ll end up with beef that’s juicy and tender and oh so good. We like these tacos topped with salsa, onion and cheese, but frankly they’re delicious no matter what you top them with. So be bold!
Ingredients
3.5 pounds beef brisket
2 tablespoons barbecue dry spice rub and seasoning
1 jar (16 ounces) Pace® Chunky Salsa
16 flour tortilla (6-inch), warmed
1 medium red onion, cut in half and thinly sliced (about 1 cup)
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons barbecue dry spice rub and seasoning
1 jar (16 ounces) Pace® Chunky Salsa
16 flour tortilla (6-inch), warmed
1 medium red onion, cut in half and thinly sliced (about 1 cup)
1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
Rub the beef with the seasoning. Place the beef into a 6-quart slow cooker. Pour half the salsa over the beef.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the beef to a cutting board. Thinly slice the beef. Return the beef to the slow cooker.
Divide the beef mixture among the tortillas. Top with the remaining salsa, onion and cheese. Fold the tortillas around the filling.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the beef to a cutting board. Thinly slice the beef. Return the beef to the slow cooker.
Divide the beef mixture among the tortillas. Top with the remaining salsa, onion and cheese. Fold the tortillas around the filling.
Kansas City Beef Brisket Tacos
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Three ingredients are all you’ll need to make this kicked up taco filling. Simply add brisket, BBQ seasoning and salsa to your slow cooker and you’ll end up with beef that’s juicy and tender and oh so good. We like these tacos topped with salsa, onion and cheese, but frankly they’re delicious no matter what you top them with. So be bold!
Instructions
Rub the beef with the seasoning. Place the beef into a 6-quart slow cooker. Pour half the salsa over the beef.Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the beef to a cutting board. Thinly slice the beef. Return the beef to the slow cooker.Divide the beef mixture among the tortillas. Top with the remaining salsa, onion and cheese. Fold the tortillas around the filling.
Ingredients
3.5 pounds beef brisket2 tablespoons barbecue dry spice rub and seasoning1 jar (16 ounces) Pace® Chunky Salsa16 flour tortilla (6-inch), warmed1 medium red onion, cut in half and thinly sliced (about 1 cup)1 cup shredded Cheddar cheese (about 4 ounces)
