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Saturday, April 15, 2017

Brisket Tacos

Recipe courtesy Ricardo Avila,
owner of Avila's Mexican Restaurant in Dallas, TX

Show: Diners, Drive-ins and Dives
Episode: Mama's Cookin'

Serves:6 to 8 servings.

•1 (3-pound) brisket
•3 garlic cloves
•1/2 bottle dry wine
•1 cup water
•1 tablespoon salt
•1 tablespoon freshly ground black pepper
•2 large onions, sliced
•Tortillas
•Salsa

For the brisket tacos:

Preheat the oven to 350 degrees F.

Make narrow incisions in the brisket and insert garlic cloves. Lay the
brisket, fat side up, in a large roasting pan. Make sure the pan is
large enough to hold all of the liquids. Pour the wine and water into
the pan over the brisket. Season with salt and pepper and evenly
distribute the onions. Cover the pan with foil and put in oven for 4
1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove
the pan from the oven to a cutting board. Slice the brisket and serve
in flour tortillas with your favorite salsa.

This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The Food Network
Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the
results.

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