What? A slow cooker recipe in the summer? Why not save this one for the Christmas potluck?
Because a slow-cooker doesn’t heat up the house like the oven does. Because you can let it work all day so you can come home, mow the lawn, eat dinner, AND have time to smell the roses. We served this at our recent party so we could concentrate on the other entrees. Thank you Kraft® Food and Family, Summer 2017. Here are the ingredients and directions for those readers who may not be able to find the recipe at kraftrecipes.com. Yes, beef brisket is the right cut for this dish; remember to trim off the fat slab, though.
Sssshhh. An orange is the secret ingredient. Don’t tell anyone!
1 large onion, sliced
1 navel orange, peeled, sliced
1 beef brisket (2 1/2 lb.), trimmed, cut into 2-inch pieces
1/2 cup chili sauce
1/4 cup apple cider vinegar
2 Tbsp taco seasoning
16 corn tortillas (6 inch)
1 cup fresh salsa
Place first 3 ingredients in slow cooker sprayed with cooking spray; top with combined chili sauce, vinegar and taco seasoning. Cover with lid. Cook on LOW 8-9 hours (or on HIGH 4-5 hours).
Remove meat from slow cooker; strain remaining ingredients from slow cooker, reserving onions, oranges and 1 cup of the strained liquid. Shred meat with 2 forks; place in medium bowl. Add onions, oranges and reserved liquid; mix lightly.
Warm tortillas as directed on package. Top with meat mixture and salsa; roll up.
Serves 8. Prep time: 20 minutes; Total time: 8 hours, 20 minutes.