Mexican Corned Beef Brisket Tacos
Using his trusty sous vide cooking technique, Allan has perfected a tender and juicy corned beef brisket, seasoned with a blend of chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. He then combines the shredded beef with fresh diced tomatoes and white onions, topped with a sprinkle of cilantro and a squeeze of lime, all served up in a warm tortilla.
Author
Allan Alvarez
I'm a Cuban-American, Los Angeles California native with a passion for cooking and making people feel good through food. With his unique blend of Cuban and Mexican flavors.
Prep Time: 20:00
Recipe Time: 24:00
Temperature :
155F / 68.3C
Ingredients
- 3 lbs corned beef brisket
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1/2 cup diced tomatoes
- 2 tablespoons chopped fresh cilantro
- 2 limes, cut into wedges
- Corn or flour tortillas
Directions
- Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
- In a small bowl, mix together the chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Rub the spice mixture all over the corned beef brisket.
- Place the brisket in a large vacuum-sealed bag and seal the bag using a vacuum sealer.
- Place the bag in the preheated sous vide and cook for 24 hours.
- After 24 hours, remove the brisket from the bag and shred it using two forks.
Enjoy your delicious corned beef tacos with a Mexican twist!
- Warm the tortillas separately using the desired technique.
- To assemble the tacos, place the corned beef mixture in each tortilla, squeeze a lime wedge over it, and serve with additional toppings such as guacamole, salsa, or shredded cheese if desired.
Stove Top Finishing Step
- Heat olive oil in a skillet and add shredded corned beef, white onion, and diced tomatoes. Cook for 5-7 minutes, stir in chopped cilantro.