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Taco Tuesday: Brie & Brisket Taco with Mango BBQ Sauce

June 11, 2013 by Jaida 3 Comments

Yes, I live in Texas. And yes, we love our barbecue. But, I’ve never cooked a brisket before…
I mean, I guess it’s customarily the man’s job to grill so it may not seem like such a stretch that I haven’t dealt with a brisket on my own before, but it seemed odd to me as I stood at the meat case trying to find a piece of brisket that wasn’t 10 lbs. Thankfully, I found a nice little 2 1/2 lb chunk that would be just perfect for this recipe. Whew!

Brie and Brisket Taco with Mango BBQ Sauce
Having never cooked a brisket before in the traditional manner, I had no idea what to expect from one cooked in the crock pot. But, Shawnda has never steered me wrong before and I had total faith that the end result would be phenomenal. And. It. Was. Not only was the brisket itself delicious, but the Mango BBQ sauce and the two cheeses made it fan-freaking-tastic!! J was a big fan as well…had them for dinner, and then lunch the following day. Yuuuu-um!
I’ve had these pinned for a long time, but don’t wait as long as I did to make them!!
Brie & Brisket Tacos with Mango BBQ Sauce
As seen on Confections of a Foodie Bride
Ingredients
  • 3 lb brisket
  • Salt and Pepper, to taste
  • 1 Tbsp chili powder
  • 3 cloves garlic, minced
  • 16 oz Dr. Pepper
  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, chopped (about 3/4 – 1 cup)
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp spicy brown mustard
  • Salt and Pepper, to taste
  • 1/4 cup mango chutney
  • 8 8-in flour tortillas
  • 8 oz brie, thinly sliced
  • 1 cup Monterrey jack, shredded
Preparation
  1. Rub the brisket with salt, pepper, chili powder, and garlic,and place in the crock pot. Pour the Dr. Pepper on top, cover, and cook on low for 8 hours.
  2. Remove from the crock pot and let rest for 15 minutes before slicing or shredding.
  3. Meanwhile, heat olive oil in a 2 quart sauce pan over medium heat, and saute the onions for about 5 minutes. Add the garlic and cook an additional 30 seconds.
  4. Add the ketchup, lemon juice, Worcestershire sauce, mustard, mango chutney, and salt and pepper. Stir and simmer for 5 minutes.
  5. Transfer the mixture to a blender or food processor and blend until smooth.
  6. To make the tacos, heat a large skillet over medium-high heat and spray with cooking spray.
  7. Place meat, brie, and Monterrey jack cheese on one side of each tortilla. Add a spoonful of the mango bbq sauce, and fold the other side of the tortilla over the top, creating the taco.
  8. Place the tacos, one at a time, on the heated skillet and cook until the bottom is browned. Flip and cook until the bottom is browned and the cheese is melted.
  9. Remove from heat and serve with extra barbecue sauce.

Filed Under: Beef, Main Dish, Tacos Tagged With: BBQ, Beef, Brie, Brisket, Mango, Taco Tuesday, Tacos

Previous Post: « Citrus and Herb Baked Chicken
Next Post: Taco Tuesday: Korean Beef Tacos with Cucumber-Radish Slaw »

Reader Interactions

Comments

  1. Joelen Tan

    June 11, 2013 at 2:22 pm

    Brisket, monterey jack and mango chutney? Yum! I love the combination and it looks fantastic! Thanks for sharing!

    Reply
  2. USA Kiwi (Kylee)

    June 11, 2013 at 2:23 pm

    YAY! The return of Taco Tuesday!

    Reply
  3. nicole

    June 11, 2013 at 8:03 pm

    I have made this a few times and love it!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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