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Serves: 8
Hands-on Time: 30 minutes.
Total Time: 6 hours, 30 minutes
Nutrients per serving (2 tacos): Calories: 375, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 31.5 g, Fiber: 6 g, Sugars: 3 g, Protein: 41 g, Sodium: 148 mg, Cholesterol: 70 mg
1 tsp grape seed oil
3 lb flat-half beef brisket (TIP: Beef brisket is available whole or cut in half, as a flat cut or point cut. Opt for the flat cut as it has the least amount of fat.)
1 large white onion, halved and sliced
into ¼-inch strips
3 large cloves garlic
1 1/2 cups boxed or jarred
unsalted chopped or crushed tomatoes
(TRY: Pomì Chopped Tomatoes)
2 ancho or guajillo chile peppers,
trimmed and seeded
16 6-inch corn tortillas, warmed
TANGY CHIMICHURRI ZUCCHINI
1 zucchini, sliced into 1⁄8-inch-thick strips
2 cups lightly packed fresh cilantro
1 cup lightly packed fresh parsley
1/2 cup red wine vinegar
1 clove garlic
1 jalapeño chile pepper, stemmed
and seeded
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