Ingredients:
- 2 lbs beef brisket
- 1 cup SGT. Hart’s BBQ Sauce
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Ila's Foods Hurricane Rub & Seasoning, salt and pepper to taste
- 8-10 small flour tortillas
- Toppings: diced tomatoes, sliced avocado, chopped cilantro, crumbled queso fresco, lime wedges
Instructions:
- Preheat your oven to 325°F (160°C).
- Season the brisket generously with rub, salt, pepper, chili powder, and cumin.
- In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.
- Remove the brisket from the pot and set aside. In the same pot, sauté the sliced onions and minced garlic until softened and fragrant.
- Return the brisket to the pot and pour SGT. Hart’s BBQ Sauce over it, ensuring it's evenly coated.
- Cover the pot and transfer it to the preheated oven. Let the brisket cook for 3-4 hours, or until it's tender and easily shreds with a fork.
- Once the brisket is cooked, shred it using two forks. Mix it with the remaining BBQ sauce and keep warm.
- Warm the tortillas in a skillet or microwave until soft and pliable.
- Assemble your tacos by spooning the BBQ brisket onto each tortilla. Top with your favorite toppings such as diced tomatoes, sliced avocado, chopped cilantro, and crumbled queso fresco.
- Serve your BBQ Brisket Tacos with lime wedges on the side for an extra burst of flavor. Enjoy!