Smoky Chipotle BBQ Brisket Bites

Allergens

Gluten, Eggs, Dairy, Soy, Wheat

Ingredients

• 2 lbs beef brisket, cut into 1" cubes
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tbsp Worcestershire sauce
• 2 tbsp chipotle pepper in adobo sauce, finely chopped
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 12 mini corn tortillas
• Fresh cilantro leaves for garnish

Instructions

1. Heat oil in a large skillet over medium high heat. Add brisket cubes and sear until browned on all sides, about 5 minutes. Transfer to a slow cooker.
2. In the same skillet, add onion and garlic. Sauté until softened, about 3 minutes.
3. Stir in tomato sauce, vinegar, brown sugar, honey, Worcestershire sauce, chipotle pepper, smoked paprika, cumin, black pepper, and salt. Cook for 2 minutes to blend flavors.
4. Pour the mixture over the seared brisket in the slow cooker. Cover and cook on low for 6 8 hours or high for 3 4 hours until brisket is tender.
5. Once the brisket is cooked, shred it with two forks and mix it into the sauce. Let it sit for another 10 minutes to soak up flavors.
6. Heat a grill or griddle pan over medium heat. Warm the corn tortillas for about 20 seconds per side.
7. Spoon the shredded brisket onto each tortilla, garnish with cilantro leaves and serve immediately.

Chef’s Insight

Don't be afraid to adjust the spiciness to your preference by adding more or less chipotle pepper. You can also add kidney beans or sautéed bell peppers for an extra Tex-Mex twist.

Notes

This recipe is perfect for a weekend cookout or game day gathering, as it can be prepared in advance and reheated when needed. It's also a fantastic make-ahead dish for busy weeknights.