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Brisket Tacos with Mango Salsa

Brisket Tacos with Mango Salsa


  For Brisket
4 pound brisket, trimmed to 1/4 to 1/2 inch thick fat cap
2 tablespoons chili powder
1-1/2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
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Peppercorns Options

1 tablespoon brown sugar
2 teaspoons dry mustard
1 teaspoon paprika
1 teaspoon cumin
1 bay leaf, crushed
1-1/2 cups beef stock
2 dozen flour tortillas
  For Mango Salsa
2 mangos, peeled, seeded, and small dice
1/2 red pepper, small diced
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Peppercorns Options

1 small red onion, small dice
2 tablespoons fresh cilantro, minced
2 fresh jalapeno peppers, minced
4 tablespoons lime juice, about 2 limes
1 tablespoon balsamic vinegar

Cooking Instructions

For the Brisket:
Preheat the oven to 350 degrees F.

In a small bowl combine chili powder, salt, garlic and onion powders, black pepper, brown sugar, dry mustard, paprika, cumin, and bay leaf. Season the raw brisket on both sides with the spice rub, concentrating on the meat side. Place in a roasting pan, fat side up, and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly with lid or aluminum foil and continue cooking for 3 additional hours, or until fork-tender.

Let brisket set until cook enough to handle. Using forks or fingers, bull brisket apart.

For Mango Salsa
In a medium bowl, combine mango, bell pepper, onion, cilantro, jalapenos, lime juice and vinegar. Toss to combine. Cover and refrigerate 30 minutes or until ready to serve.

To Assemble
Heat flour tortillas over medium heat for about 30 seconds on each side or until warm and pliable. Fill tortilla with a portion of brisket and top with mango salsa. Add fresh shredded red cabbage, crumbled queso fresco, sliced avocado, or other toppings of your choice. Makes 18 to 24 servings, depending on how much brisket is used to fill each taco.

Equipment List

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