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Brisket Tacos with Mango Barbecue Relish

adapted from Confessions of a Foodie Bride

Ingredients

Brisket

  • 3-4 lb brisket shoulder or cross rib roast
  • Salt
  • Ground black pepper
  • 1 tablespoon chili powder
  • 2 cloves garlic minced
  • 16 oz Dr. Pepper not diet (I'm sure Coke or Pepsi will work as well)

Mango Barbecue Relish

  • 2 tablespoons olive oil
  • 1 medium onion chopped (about 3/4 – 1 cup)
  • 1 clove garlic minced
  • 1/2 cup ketchup or bbq sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Spicy Brown mustard
  • Salt
  • Pepper
  • 1/4 cup mango chutney

Quesadillas

  • 8 flour or corn tortillas
  • olive oil or cooking spray to brush tortillas
  • chopped red pepper and onions - sautéed or fresh, sliced avocado, fresh mango, lime for garnish

Instructions

  1. Note- Don't let the length of this recipe scare you off. It's basically 3 simple steps:
  2. 1. cook meat in slowcooker

    2. make a (less than 5 minute relish/bbq sauce

    3. assemble the tacos or quesadillas.

Meat:

  1. Rub the meat with salt, pepper, chili powder, and garlic.
  2. Place brisket in slow cooker and pour the Dr. Pepper around the sides and a little over the top, taking care to not wash away all of the spice.
  3. Cook on low for 8 hours, or in the oven covered tightly at 250 for 6-8 hours.
  4. Remove meat from the crockpot. Slice or pull apart meat. Drain off some of the juice. Keep meat warm until ready to assemble.

Mango BBQ Relish:

  1. While meat is cooking, heat olive oil in a 2-qt sauce pan.Saute onions for 5 minutes.Add garlic and cook until fragrant.
  2. Stir in the remaining ingredients and simmer for 5 minutes.
  3. Transfer to a blender or food processor and run until smooth, or use a immersion blender and blend in pan. Set aside until ready to assemble tacos.

Assemble:

  1. Heat a griddle or large pan over medium-high. Cook the tortillas just until warmed. Place tortillas on plate.
  2. Top with warm meat and mango relish.Garnish as desired.
  3. Yield: 8-10 servings

Recipe Notes

-Make sure to use regular, not Diet Dr. Pepper.
-This dish may be served as quesadillas or tacos. To make quesadillas, shred Monterey Jack cheese, spread over tortillas, top with meat and a bit of mango relish. Grill, slice and serve.
-I used the leftover meat (about 2 cups) andsautéedan onion and a red pepper as a base for chili.
Add a can of small red beans and a can of chili beans, a chopped tomato and a bit of water. Simmer and serve.