Braised Brisket Tacos

ketogenic.cookingpoint.net

Theresa Barber Palmer

subheading: Brisket Spice Rub:

1.5 tablespoons chipotle powder

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon ground all spice

1 teaspoon coriander

subheading: Braised Brisket:

2 tablespoons olive oil

3 lb. brisket or beef chuck divide into 4 chunks

6 smashed or minced garlic cloves

1 sweet onion diced

¾ cup orange juice

1 lime juiced

14 oz can crushed tomatoes

2 tbsp chipotle adobo sauce

2 cups beef stock

salt and pepper to taste

8 flour tortillas

1 cup shredded cheese (for topping) quesadilla cheese, mozzarella or monterey jack

subheading: Street Corn Salad:

4 ears corn, husked and grilled on a skillet (frozen corn works instead)

3 tbsp mayo

1 garlic clove, minced

1 lime, juiced and zested

⅓ cup sliced scallions

⅓ cup grated cojita cheese

¼ cup minced cilantro

1 jalapeno, diced

½ to 1 tsp chili powder

¼ tsp salt

subheading: Jalapeno Lime Ranch (Chuy’s Creamy Jalapeno Copycat Recipe):

¾ cup mayo

¾ cup sour cream

1 tablespoon dry ranch seasoning

½ teaspoon garlic powder

½ teaspoon salt

½ cup pickled jalapenos ½ cup or ¾ cup depending on how spicy you prefer

2 tablespoons juice from pickled jalapenos

¾ cup cilantro large stems removed

1 tablespoon lime juice

¼ cup buttermilk milk could be used as substitute

Directions at ketogenic.cookingpoint.net

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