I love avocadoes. I mean, I could eat anything made with avocadoes pretty much on a daily basis. They’re so good for you (in moderation) and I love how the cool creaminess of them balance hot and spicy food.
My favourite avocado product is Wholly Guacamole. These slow cooker brisket tacos are delicious and so easy to prepare. I leave out the peppers because those along with the spices and salsa is a bit too much for my sensitive stomach but I can see the rest of my family who LOVE hot and spicy wanting them added.
Ingredients
- 1 (4 pound) beef brisket
- 4 poblano peppers (or Hatch chile pepper if in season)
- 1/4 cup water
- 1 Tbsp salt
- 1 Tbsp pepper
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 12 flour or corn tortillas
- Chopped cilantro
- Mexican cheese for topping
- Wholly Guacamole® Classic dip
- Wholly Salsa® dip (your choice of flavor)
Instructions
- Mix salt, pepper, chili powder, onion powder, garlic powder and cumin in a small bowl. Rub the spice mixture on the beef brisket. Make sure you completely cover the entire brisket with seasoning.
- Place seasoned beef brisket in a large slow cooker. Add the 4 poblano peppers and water to the slow cooker.
- Cook on low for 7-8 hours or until meat is cooked, tender and easily shreds with a fork.
- Remove brisket from slow cooker and shred.
- Heat tortillas then add some shredded meat to each tortilla. Top with Mexican cheese, cilantro, Wholly Guacamole dip and Wholly Salsa dip.
Recipe courtesy of Wholly Guacamole® brand.
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