Name: Slow-Cooked Brisket Tacos with Chipotle Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Beef brisket; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.25 cup Beef bone broth; 2 medium Corn tortillas; 0.5 cup Plain Greek yogurt; 1 tsp Chipotle peppers in adobo sauce; 1 tsp Lime juice; 0.5 cup Shredded purple cabbage; 1 tbsp Fresh cilantro

Slow-Cooked Brisket Tacos with Chipotle Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Brisket Tacos with Chipotle Crema

Slow-cooked beef brisket shredded into tender ribbons and served in warm corn tortillas with a smoky, velvety chipotle crema.

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NUTRITION

Protein

36.7g

Fat

29.7g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Beef brisket

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 cup Beef bone broth

2 medium Corn tortillas

0.5 cup Plain Greek yogurt

1 tsp Chipotle peppers in adobo sauce

1 tsp Lime juice

0.5 cup Shredded purple cabbage

1 tbsp Fresh cilantro

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PREPARATION

1
Season the beef brisket thoroughly with sea salt, black pepper, and smoked paprika.
2
Place the seasoned brisket in a slow cooker and pour the beef bone broth around the base.
3
Cover and cook on low for 8 to 10 hours until the meat is tender enough to fall apart.
4
Remove the brisket from the slow cooker and shred the meat using two forks, discarding any excess fat.
5
In a small bowl, whisk together the plain Greek yogurt, chipotle peppers in adobo, and lime juice to create the crema.
6
Warm the corn tortillas in a dry skillet or over an open gas flame until soft and slightly charred.
7
Divide the shredded brisket between the tortillas and top with shredded purple cabbage.
8
Drizzle the chipotle crema over the tacos and garnish with fresh cilantro before serving.