Take taco night up a few notches with Ancho Pomegranate Pulled Brisket Tacos. This shredded brisket recipe comes to us courtesy of Alejandra from the Always Order Dessert blog. A combination of spices for a beef rub makes the brisket shine with a savory, slightly spicy and sweet taste. Slowly cooking the beef in a pomegranate-based liquid blend allows it to stay tender, juicy and flavorful, while making it easy to pull apart. Ancho Pomegranate Pulled Brisket Tacos make enough to fill about 64 tacos, so it's great for large parties or family gatherings. You can also freeze leftover meat so you can enjoy these tacos anytime. Alejandra recommends putting them in soft shells and topping them with Greek yogurt, pickled onions, cilantro, queso fresco and hot sauce, but you can use your favorite toppings to customize to your own taste buds. Try them today!
Time: 3 hours
Serving size: 1/8 cup, 3 tacos per serving
- 2 tablespoons ground ancho chili
- 2 tablespoons Swanson Organic 100% Certified Organic Cocoa Powder Unsweetened
- 2 tablespoons Swanson Organic House Blend Fine Ground Organic Coffee - Medium
- 2 tablespoons smoked paprika
- 1 teaspoon Swanson Organic 100% Certified Organic Cinnamon (Ground)
- 1 tablespoon Swanson Organic 100% Certified Organic Cumin (Ground)
- 2 teaspoons Swanson Organic 100% Certified Organic Oregano (Flakes)
- 3 tablespoons Woodstock Farms Organic Brown Sugar
- 5 - 7 pounds beef brisket, trimmed
- 3 tablespoons Swanson Organic Certified 100% Organic Extra Virgin Olive Oil, Cold Pressed
- 3 cups Swanson Organic Pomegranate Juice, Certified Organic
- 3 Swanson Organic 100% Certified Organic Bay Leaves - Whole
- 1 onion, peeled and halved
- 6 tablespoons Swanson Ultra Himalayan Crystal Salt
- 4 garlic cloves, crushed
In a small bowl, whisk together the ancho, cocoa, coffee, paprika, cinnamon, cumin, oregano, sugar, and salt.
Cut the brisket into 4 to 6 large pieces, and rub completely with the spice mixture. Reserve any unused spice mixture for future recipes (this is also great on pork shoulder!)
In a large heavy-bottom pot or dutch oven, heat a few tablespoons of oil, and sear the pieces of brisket in batches, turning to sear on all sides. Return all the brisket pieces to the pot, pour in the pomegranate juice. Add the bay leaves, onion halves, and garlic cloves.
Bring to a boil, then reduce heat to the lowest setting, cover, and let simmer at least 3 hours, or until the meat is very tender. The meat can also be cooked in a slow cooker.
Remove the meat from the pot and use a fork to shred. Serve along with tortillas and other toppings to make tacos. Alejandra from Always Order Dessert includes Greek yogurt, pickled onions, cilantro, queso fresco and hot sauce for toppings.
Nutrition Facts (per serving):
- Calories 312
- Fat 12 grams [Saturated Fat 4 g, Trans Fat 0 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g]
- Protein 27 grams
- Sodium 2 grams
- Carbohydrates 23 grams
- Fiber 4 grams