2. Brisket Tacos
What you need:
¼ cup vegetable oil
2-pound beef brisket
Salt and pepper
1 cup each of chopped carrot, celery, and onion
5 cloves of garlic
2 cups tomato puree
¼ tsp cumin
2 tbsp of adobo sauce
¼ tsp oregano
5 sprigs of thyme
A 12-ounce bottle of Mexican beer
A bay leaf
Tortillas
Taco toppings such as salsa, sour cream, guacamole, etc
To make:
Heat the oven to 325 degrees. In a large pan heat the oil. Season the brisket with some salt and pepper and place in the pan. Cook until it is browned all over, turning as needed. Transfer to a plate. Add the celery, carrot, onion, and garlic to the pan. Cook for about 5 minutes over medium heat.
Add in the spices, tomato puree, and adobo sauce. Stir in the beer. Return the brisket to the pan and pour water until the meat is covered. Bring it to a boil. Cover and bake until the brisket is tender, about 2 and ½ hours. Let the brisket cool. When cooled, shred with a fork and serve over tortillas with your favorite salsa and other taco toppings.