I'm helping to spread the word about the soon to be released Muy Bueno Cookbook, organized by my friend and blogging buddy Heather at Girlichef. The book is the project of a mother and 2 daughters who lovingly explore and share three generations of Mexican and Mexican American food heritage. A group of bloggers have been sent advance copies of the book and we'll be cooking from it for the three weeks before publication. The book is gorgeous, inspiring, and full of so many recipes I want to try that my head is spinning.
Simply leave a comment at the end of this post for a chance to win a copy of this book
Maybe I cheated a little in that I chose one of the simplest recipes from the book to share with you today. I mean, really, beef brisket + a bottle of beer + crock pot, along with some fresh corn tortillas is about the gist of it. But there's something so approachable, so understandable, and so mouthwatering about that shredded meat inside those warm corn tortillas. And for me this recipe demystifies the art of a great taco. It's all about perfectly cooked meat, and a selection of well chosen toppings.
This is a great weekday dinner, the toppings can be prepped the night before, and the meat goes in the crock pot as you step out the door. This recipe will be my slow cooker's maiden voyage this season, it feels good.
The meat is really flavorful after the long slow cooking in beer, and the liquid smoke adds a nice touch, But I have to say, these tacos really came alive after we loaded them up with the toppings. Especially the Queso Fresco and the Crema Mexicana, which I'd never used before. The cheese is crumbly, salty, and melts beautifully. The crema, or sour cream, gives a wonderful creamy moistness to the meat and tacos.
I made Cherry Tomato Salsa to go with these tacos, but last week's Mushroom Salsa would be a great paring with the beef, too.
Beef Brisket Tacos
makes 12-24 tacos
2-4 lbs beef brisket, fat trimmed
2 ounces liquid smoke per pound of meat
2 bay leaves
12 oz beer
salt and pepper to taste
12-24 corn tortillas
- Put the brisket, bay leaves, liquid smoke and beer in a slow cooker. Cook on low for 8 to 10 hours.
- Remove the brisket and shred the meat. Add the salt and pepper to taste.
- Warm the corn tortillas.
- Place shredded brisket in tortillas and add your favorite toppings.
shredded cheese (I used Queso Fresco)
Crema Mexicana (or sour cream)
chopped white onion
avocados, peeled and sliced
salsa of your choice
Don't forget to leave a comment so you will be entered to win this book, you will love it!
This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.