Have I mentioned I love tacos? Because they may just be one of my favorite things in the world, and brisket one of my favorite cuts of meat. This dish is inspired by my love of the flavors of traditional carnitas, but the saucy goodness of an enchilada. The spices are perfectly balanced and the citrus and cumin provide the perfect level of tang and heat. It’s a rich but mild dish that’s perfect to toss in the crockpot before work and finish up when you get home. It’s low maintenance with a high level of flavor and hands down will make your day if you make them!
2 pounds brisket meat
1 can tomato paste
1 cup chicken broth
2 oranges, juiced
1 ½ tsp cumin
2 tsp kosher salt
1 tsp oregano
1 tsp pepper
2 cloves garlic, minced
1. In the bottom of a slow cooker, mix together the juice from the oranges, broth, spices, and tomato paste until the paste has broken up and you have a smooth sauce. It helps id the slow cooker or instant pot is warm, so if you preheat your slow cooker or set the instant pot to sauté function that should get you the desired result.
2. Place the brisket into the slow cooker, making sure both sides get coated with some of the sauce. Cook on high for about 8 hrs in a slow cooker. For the Instant Pot, id suggest about 1 hr under high pressure with a 15 min natural release. Note: That cooking time mat vary depending on the size of your cut.
3. When the time is up, lift the lid up and let the steam dissipate before using two forks to shred up your meat. Let it stay on warm while it rests for about 10 min. This will help that last bit of sauce thicken. In the instant pot, shred the meat and then set to the sauté function for about 5 min to thicken the sauce.
4. Allow to cool and then serve in tortillas, over rice, in a taco salad…whatever you’d like is fine!