Spicy Shredded Brisket

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“Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads.”
READY IN:
2hrs 15mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown brisket in hot oil in a large Dutch oven.
  2. Add 1 quart water and next 4 ingredients; bring to a boil.
  3. Cover, reduce heat, and simmer 2 hours or until meat is very tender.
  4. (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
  5. Shred meat into bite-size pieces.
  6. Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
  7. Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
  8. Stir in meat; cook, stirring occasionally, just until thoroughly heated.
  9. Yield: 6 1/2 cups.

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