Slow Cooker Texas Brisket

Ingredients:

Beef

• 4 cloves garlic, whole
• 2 large onions, thinly sliced
• 1 beef brisket (1.3 kg), trim most of the fat
• 2 tsp ground ancho pepper
• Two 14-ounce jars of red enchilada sauce
• Special equipment: slow cooker; food processor with a capacity of 3 liters.

Tortillas

• 6 small corn tortillas
• 6 small wheat tortillas

Submission Guidelines

• Sour cream with avocado and lime
• Baked beans
• Grilled mini peppers
• Mango de gallo
• Salsa Diablo

Sour cream with avocado and lime

• 2 avocados
• 1 cup chopped fresh cilantro
• 1 cup sour cream
• 1/4 cup milk
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• Zest and juice of 2 limes

Baked beans

• 4 cups dry pinto beans, rinsed
• 2 tablespoons chili powder

Grilled mini peppers

• 12 red and yellow mini peppers
  

  Mango de gallo

• 3 jalapeños, seeded and finely diced
• 3 plum tomatoes, diced
• 1 large red onion, diced
• 2 x 425g cans of diced mango (drained)
• 2 cups chopped fresh cilantro
• Juice of 1 lime
• 0.5 tsp salt
  

  Salsa Diablo

• 2 x 280g cans diced tomatoes with green chili, such as Rotel
• 1 can (800 g) of canned whole tomatoes in their own juice
• 0.5 cup fresh cilantro leaves
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 habanero pepper, seeded and finely chopped
• 1 jalapeño, quartered and thinly sliced
• 1 canned chipotle pepper in adobo sauce
• 1 teaspoon hot sauce
• 0.5 tsp ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon sugar

Preparation:

1. Beef:
   
   Place the garlic and onion in a 6-quart slow cooker. Place the brisket on top. Sprinkle with ancho chili and 1 teaspoon each of salt and black pepper. Add the enchilada sauce. Cover and cook over low heat until the meat is tender, about 8 hours.
2. Tortillas:
   
   Meanwhile, preheat the oven to 175°C. Wrap the corn and wheat tortillas in foil and bake in the oven for 15 minutes.
3. Innings:
   
   Prepare a taco bar with tortillas and shredded meat.
   
   Sour cream with avocado and lime:
   
   Combine avocado, cilantro, sour cream, milk, salt, black pepper, lime zest, and lime juice in a blender. Blend until smooth. Serve as part of a taco bar.
4. Baked beans:
   
   Place the beans, chili powder, 1.5 teaspoons salt, and 2 teaspoons black pepper in a large saucepan. Add cold water to a level 2 inches above the beans. Bring to a boil, reduce heat, and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
5. Grilled mini peppers:
   
   Heat a grill pan and add the peppers. Cook, turning occasionally, until blistered on all sides and tender, about 8 minutes total. Remove the peppers from the pan and set aside. Serve as part of a taco bar.
6. Mango de gallo:
   
   Place the jalapeños, tomatoes, onions, mango, cilantro, lime juice, and salt in a bowl and toss to combine. Serve as an appetizer at the taco bar.
   
   Salsa Diablo:
   
   In a blender or food processor (see note), combine diced tomatoes, whole tomatoes, cilantro, onion, garlic, chili, hot sauce, cumin, salt, sugar, and the juice of 1 lime. Blend until desired consistency, 10-15 pulses. Taste by scooping the salsa into a tortilla chip. Refrigerate for at least an hour before serving.