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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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This how my family makes taco meat. We prefer this to using ground beef. Ingredients:
3 1/2 lbs beef brisket |
2 (29 ounce) cans tomato sauce |
1 1/2 cups flour |
4 tablespoons oil |
1 large onion, finely chopped |
1 head garlic, finely chopped |
salt |
pepper |
1 tablespoon cayenne pepper |
1 tablespoon chili powder |
3 whole habanero peppers |
Directions:
1. Trim beef brisket and cut into large cubes (1 1/2- 2 inches).
2. Heat oil in a pan.
3. Coat beef cubes in flour and sear in oil. Remove and place them into a large pot.
4. Add onions and garlic to oil. Brown them.
5. Pour all contents of pan (oil, onions, and garlic) into the pot of meat.
6. Add tomato sauce, salt, pepper, cayenne pepper, chili powder, and whole habanero peppers. Mix and bring to a boil.
7. Turn flame to low and let slow cook for 2 1/2- 3 Hours or until meat is shredded and excess liquid has cooked out. In order for beef to become properly shredded, much stirring is needed toward the end.
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