Tacos 2 Ways- Brisket and Sirloin

This week's post showcases two underrated and seldom requested cuts that you should consider adding to your cooking rotation. They might seem like a random pair, but we like to think of them both as versatile cuts that make great dinners and even better lunches the next day. Here are two recipes for delicious tacos to be enjoyed any day of the week.

Brisket Barbacoa Tacos


-3-4 lb. brisket, salted on all sides to taste

-4 c. beef broth

-1 medium onion, chopped

-1 head garlic, cloves peeled and smashed

-2 poblano peppers (fresh, chopped or dried and left whole)

-2 tsp cumin seeds

-1 tsp dried oregano

-2 bay leaves

Sear brisket in an oiled pan until golden brown on all sides. Remove from pan and add to slow cooker (fat side up) with remaining ingredients and cook on low for 6-8 hours until meat is falling apart. Alternatively, you can cook in a covered pan in the oven on 300 degrees. Shred the cooked meat with a fork and enjoy with tortillas and toppings of choice, or in quesadillas.

Sirloin Tacos


-2 lb sirloin steak, rubbed with salt and pepper to taste

-1 tsp smoked paprika

-1/2 tsp garlic powder

-1 tsp dried thyme

Mix together spices and rub all over the steak. Heat skillet over medium-high and add sunflower oil (or other high heat oil) before adding the meat. Cook until nicely seared on one side, then flip and reduce heat to medium. Cook until a meat thermometer reads 135 degrees. Remove from heat and let rest for ten minutes. Slice thinly against the grain. Place on tortillas with toppings of choice. This steak makes for excellent burrito and quesadilla additions as well.

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