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Nutrition Facts
Serving Size 170 g
(Approx. 12 Servings)
Amount Per Serving
Calories 290 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 620 mg 26%
Total Carbohydrate 14 g 5%
Dietary Fiber 5 g 20%
Sugars 1 g
Protein 25 g
Vitamin A 4% Iron 8%
Vitamin C 40% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Brisket Taco with Grilled Rajas & Chicharrón
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 Lb H-E-B Select Ingredients Fully Cooked Split Pre‑Sliced Hardwood Smoked Brisket, removed from plastic package
1/4 cup(s) H-E-B Organics Apple Cider Vinegar with the Mother
1 Tsp canola oil
2 cup(s) white onions, thinly sliced or julienned
3 large poblano peppers, thinly sliced, stems discarded
2 Tbsp fresh lime juice
12 H-E-B Mixla Tortillas, plus more as needed
1 cup(s) chicharrones, crushed
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Instructions

1
Preheat oven to 350ºF.
2
Place brisket in an oven safe dish, drizzle with apple cider vinegar, cover with foil, and allow to cook 20 to 30 minutes or until liquid is steaming and brisket is soft.
3
While brisket is cooking, place a non-stick skillet over medium-high heat.
4
Add oil, onions and poblano peppers, and cook until vegetables start to brown a bit.
5
Add lime juice and remove from heat. Season to taste as needed and set aside.
6
Assemble tacos by breaking up brisket and placing a little on each tortilla.
7
Top with onion mixture and garnish with crushed chicharrones and any of your favorite taco condiments.
8
Chef's Note: For nice crispy tortillas, grill until puffy and toasted.

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