Slow Cooked Beef Brisket Burrito at Edward Davenport blog

Slow Cooked Beef Brisket Burrito. Preheat your oven to 350 degrees f. Brisket will be three quarters covered, but not completely submerged. Remove brisket from packaging and pat dry thoroughly with a paper towel. Add beef broth and liquid from food processor to slow cooker. Warm brisket in the microwave for about 1 to 2 minutes, covered with a damp paper towel. Add a spoonful of cooked rice on top of the refried beans. Remove from the microwave and set aside. Spread a spoonful of refried beans on each tortilla, leaving a border around the edges. Spoon the brisket mixture over the rice and top with shredded cheese. In another small bowl, make the dry rub by stirring together 1 teaspoon chipotle chili powder, 1 teaspoon onion salt and 1 teaspoon celery salt. Mix barbecue sauce, 1 ½ tablespoons chipotle chili powder and fresh lime juice together and refrigerate. Spread 1/2 of a cup of red enchilada sauce on the bottom of your 9 ” x.

Slow Cooker Mexican Brisket House of Yumm
from houseofyumm.com

Spoon the brisket mixture over the rice and top with shredded cheese. Add beef broth and liquid from food processor to slow cooker. Brisket will be three quarters covered, but not completely submerged. Spread 1/2 of a cup of red enchilada sauce on the bottom of your 9 ” x. In another small bowl, make the dry rub by stirring together 1 teaspoon chipotle chili powder, 1 teaspoon onion salt and 1 teaspoon celery salt. Warm brisket in the microwave for about 1 to 2 minutes, covered with a damp paper towel. Remove from the microwave and set aside. Remove brisket from packaging and pat dry thoroughly with a paper towel. Add a spoonful of cooked rice on top of the refried beans. Spread a spoonful of refried beans on each tortilla, leaving a border around the edges.

Slow Cooker Mexican Brisket House of Yumm

Slow Cooked Beef Brisket Burrito Add beef broth and liquid from food processor to slow cooker. In another small bowl, make the dry rub by stirring together 1 teaspoon chipotle chili powder, 1 teaspoon onion salt and 1 teaspoon celery salt. Add beef broth and liquid from food processor to slow cooker. Spread 1/2 of a cup of red enchilada sauce on the bottom of your 9 ” x. Remove brisket from packaging and pat dry thoroughly with a paper towel. Preheat your oven to 350 degrees f. Add a spoonful of cooked rice on top of the refried beans. Brisket will be three quarters covered, but not completely submerged. Spread a spoonful of refried beans on each tortilla, leaving a border around the edges. Remove from the microwave and set aside. Warm brisket in the microwave for about 1 to 2 minutes, covered with a damp paper towel. Mix barbecue sauce, 1 ½ tablespoons chipotle chili powder and fresh lime juice together and refrigerate. Spoon the brisket mixture over the rice and top with shredded cheese.

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