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Healthy Recipes > Main Dishes > Ancho Pomegranate Pulled Brisket Tacos

Ancho Pomegranate Pulled Brisket Tacos

Cook Time

3 hours

Servings

21
Ancho Pomegranate Pulled Brisket Tacos

Publish Date: March 15, 2013

  

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.

3 tacos per serving.

Makes 21 servings. Serving size 0.125 cup.

Nutritional Breakdown (per serving):

Calories 312, Protein 27 g, Fat 12 g, Saturated Fat 4 g, Trans Fat 0 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Carbohydrates 23 g, Fiber 4 g, Sodium 2 g

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