Citric Acid Free Mexican Brisket Tacos

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

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Ingredients

6 servings

For the brisket

3 lb beef brisket (flat cut), trimmed of excess fat
1 ½ tsp kosher salt
1 tsp black pepper
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
½ tsp chipotle chili powder
1 can (14 oz) diced tomatoes, drained
1 cup beef broth
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 dried ancho chile, stem and seeds removed

For serving

12 corn tortillas (6-inch)
6 scallions, green tops only, thinly sliced
½ cup fresh cilantro leaves
2 limes, cut into wedges
¼ cup pickled jalapeño slices (optional)
½ cup crumbled cotija cheese (optional)

Instructions

1
Pat the brisket dry with paper towels and season all over with the salt and pepper. In a small bowl, stir together the cumin, smoked paprika, dried oregano, and chipotle chili powder; rub the spice mixture evenly over all sides of the brisket.
2
Heat the garlic-infused oil in a Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until equally browned. Transfer the brisket to a plate.

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