Chipotle Orange Brisket Tacos with Jalapeno Lime Slaw
Slow cooking brisket in a flavorful chipotle orange sauce until it is fall apart tender and then slightly crisping the shredded beef under the broiler, results in a rich and meaty, sweet and slightly spicy Chipotle Orange Brisket Taco filling that is perfect paired with crunchy and bright Jalapeno Lime Slaw.
Servings: 10
Ingredients
Chipotle Orange Brisket
- 1 14.5 oz can of fire roasted tomatoes
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 2 chipotle peppers in adobe (chopped)
- 1 cup orange juice
- ½ tsp cumin
- 1 tbs olive oil
- 3 ½ lb brisket
- salt and pepper or brisket seasoning
- 1 whole orange (cut into 8ths, keep the peel on)
Jalapeno Lime Slaw
- ¼ c extra virgin olive oil
- 1 lime (juiced)
- 1 tbs honey
- 1/8 tsp salt
- 3 cups shredded green cabbage
- ½ cup chopped fresh cilantro
- ½ cup sliced green onions
- 2 jalapenos (seeded and sliced)
Optional Toppings
- Corn or flour tortillas
- Shredded cheddar or monterey jack cheese
- Sour cream
- Salsa
- Jalapeno slices
- Sliced avocado
- Pickled red onions
- Extra lime wedges
Instructions
Chipotle Orange Brisket
- Trim excess fat from brisket if needed. Season brisket generously on both sides with salt and pepper or brisket seasoning (see note). Add oil to a preheated pan, sear the brisket over high heat about 5 – 7 minutes per side, searing fat side down first.
- While brisket sears, add tomatoes (with their juice), garlic, chipotle peppers, and cumin to large crock pot. Add seared brisket to crock pot fat side up.
- In hot pan used to sear brisket, add onion and cook for 2 - 3 minutes. Deglaze with orange juice, scraping any brown bits from the pan. Transfer the onions and orange juice to the crock pot. Add cut oranges on top of beef.
- Set to low and cook for 7 – 8 hours until meat is very tender. You should be able to insert a fork with little to no resistance.
- Once brisket is cooked, remove from crock pot, reserving liquid. Shred brisket into chunks and place under preheated broiler for about 10 – 15 minutes. Watch closely, meat should begin to char on the edges, but not burn.
- Remove orange chunks from sauce (squeezing any extra liquid out gently). Then return brisket to crock pot with liquid. Stir to combine and serve piled up in tortillas topped with Jalapeno Lime Slaw and other toppings.
Jalapeno Lime Slaw
- While the brisket cooks, make the slaw by combining cabbage, cilantro, green onions, and jalapenos in a large bowl.
- In a small bowl, mix olive oil, lime juice, honey, and salt. Pour dressing over slaw and stir.
- Slaw can be made up to several hours in advance. Refrigerate until ready to eat.
Notes
For the brisket seasoning, you will want to use a seasoning that is pretty simple so the flavors don’t compete with the chipotle and orange. I use my favorite Killer Hogs TX Brisket Rub, which is a blend of coarse salt, pepper, garlic powder, and onion powder. You can also just keep it simple with salt and pepper.
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