Thursday, November 29, 2012

Brisket Tacos

1 eye of round roast, cut into 3-4 big chunks
1 1/2 cups homemade salsa (or your favorite jar of salsa)
garlic salt (I use the Lawry's garlic salt)
olive oil
sour cream
shredded cheese
Heat 2 TBS olive oil in a skillet. Use garlic salt to salt all sides of the hunks of meat. Sear every side of meat until caramelized. Move meat to the crock pot. Pour salsa into the crock pot. Cook on high for 5 hours. Meat will be super tender. Remove meat and allow to cool for 10 minutes. Using two forks, shred meat into strips. Serve in your favorite tortillas, with your favorite fixings.

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