Brisket Tacos

Egg-free/Dairy-free/Nut-free

This falls way outside of the range of foods we normally blog about. But these tacos were awesome. So awesome, that one of us ate WAAAY too much and had to take the dog for a walk, just to move around a bit. This is an amalgamation of a bunch of recipes found online, so there's no one to credit. But thank you anyway.

Ingredients:

1 3 lb brisket

2 to 3 garlic cloves, minced (or the same in the delightful frozen crushed garlic from TJs)

1 T taco seasoning

1 t ancho chili powder

1 t dried oregano

1/2 t dried onion powder

1/2 t cumin

bottled green salsa

1. Brown the brisket on the cook top.

2. Put the browned brisket in a crock pot.

3. Add the garlic, then the dry seasonings, and finish with the green salsa (enough to cover the brisket).

4. Cook 10 to 12 hours on Low.

I put the brisket in the crock pot fatty side up. Then, about 8 or so hours into the cooking, I (gasp!) opened the crock pot (!) and scraped off the fat. Yes, I also scraped off some of the seasoning, but enough was already in the meat that it didn't matter. I shredded the meat on a cutting board and returned it to the remaining juices in the crock pot until we were ready to eat. I served it with soft flour tortillas, guacamole, cheese, sour cream, and salsa. Finicky son LOVED it!

Leave off the offending toppers to maintain the dairy-freeness of this meal. The meat was so tasty, you probably won't miss them.