Last night Sir Husbandpants and I
stuffed our faces full of politely enjoyed delicious brisket tacos. Funny story, I actually thought I was making pulled pork tacos, but then my small brain woke up in this century and remembered nope, I bought a chuck roast and that is most definitely beef. I am like so totally a genius.
We’ll get to that later, but I think it’s important to note that Juliette and I had our very first Skype sesh – I believe kids these days call it a “blate” (blogger date). After she helped me navigate the turbulent waters of Skype registration and downloading and HOLY S0H-YOU-KNOW-WHAT IF IT TELLS ME I OWE IT MONEY ONE MORE TIME….. It was as if the heavens opened up and all of God’s angels sang beautiful 16-part harmony and everything was at once right in the world. Just when I thought it wasn’t possible to love her any more, I was wrong. Just like I was about the
pork brisket tacos.
Now back to the matter at hand: brisket tacos. I’ve been all about the crock pot cookin’ lately. It’s just the easiest, most pleasant thing in the world to come home to a dinner that’s basically ready and a house that smells delicious, I highly recommend it. Now, this is the part where if I were technologically savvy I would make a cute graphic that says “Brisket Tacos” and put it right smack dab in the middle of this post. But I’m not, so I won’t. We’ll have to have just a regular, plain old section title. I appreciate your support in this difficult time.
(yum yum yum)
Here’s what you need:
BRISKET (because that’s what chuck roast is)
Chipotle peppers in adobo sauce because I like to party
And then later for the eating part you’ll need tortillas (corn, flour, pick your poison), some cheese and whatever other toppings you fancy in a taco situation.
Oh, and wine.
Lots and lots of wine.
So obviously because this is a crock pot meal, you want to put your meat in the crock pot. Go on, I’ll wait. Good job! Now, pour in your Dr. Pepper. It’ll probably fizz up, that’s totally cool. DO NOT PANIC. You are the boss of this kitchen and of this
Next up: the broth. Pour in your chicken and beef broths and kindly pay no mind to my alien hand.
Do my hands really look like that?
Why didn’t you tell me?
Now it’s party time. Bust out your chipotle peppers, but get ready ’cause these babies are HOT HOT HOTTER than a cat on a hot tin roof. But delicious, don’t wimp out on me. PUT ‘EM IN THERE.
That’s right. That’s nice. You’re going to love me so much in approximately 8 hours. Go to work, take a nap, drink some wine, I don’t care. Just cook this concoction on low heat for 8ish hours and thank me later.
WOOHOO YOU MADE IT THROUGH THE DAY! Time to celebrate with wine. I mean….delicious
pork brisket tacos.
This is the fun part. Take two forks and obviously forget to take a picture of it because you are a bad food blogger (self, I’m looking at you). Spoon out the peppers and then start shredding the
pork BRISKET DAMMIT until you’re drooling and it looks like this:
NOW IS THE BEST PART BECAUSE YOU GET TO EAT IT.
I used flour tortillas because corn tortillas are better for me so naturally I hate them, sour cream and some crumbly Mexican cheese that I can’t remember because, again, I’m an outstanding food blogger.
Now go forth and enjoy delicious
pork brisket (I give up, they’re basically the same. Pig, cow, tomAYto tomAHto.).
Wife in Training over and out.