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    • Holly Wong

      Brisket Tacos (crock pot). I love slow cooker recipes!!!

    • Alexa Lambert

      Brisket Tacos (crock pot) Ingredients Brisket 3 lb brisket Salt Ground black pepper 1 Tbsp chili powder 3 cloves garlic, minced 16 oz Dublin Dr. Pepper (made with real sugar) Mango Barbecue Sauce 1 1/2 Tbsp olive oil 1 medium yellow onion, chopped (about 3/4 – 1 cup) 1/2 cup ketchup 2 Tbsp lemon juice 1 1/2 Tbsp Worcestershire sauce 1 1/2 tsp Creole (spicy brown) mustard Salt Pepper 1/4 cup mango chutney Quesadillas 8 8-in flour tortillas 8 oz brie, thinly sliced 1 cup monterrey jack, shredded olive oil or cooking spray, to brush tortillas cilantro, for garnish (optional) Instructions To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick). To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth. To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.

    • Valerie Torres

      Brisket Tacos (crock pot). Brie & Brisket Quesadillas with Mango BBQ Sauce.

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