As I mentioned last week, my family and I decided to celebrate in a different way this year, Mexican-style! We celebrated this past weekend with festive drinks, food and desserts. It was a Feliz Navidad indeed.
To start the party out, I served Cranberry Pomegranate Margaritas using a recipe I found on the blog, My Life as a Mrs. Potent, but festive!
After making a special trip to my new favorite grocery store, El Rey, I put together a spicy Mexican meal that got us all in the Christmas mood. The shining star of the meal was the Chipotle Pulled Brisket Taco. Cooked in a slow-cooker, the beef was juicy and tender with a little kick.
Chipotle Pulled Brisket Tacos
Serves 6-8 people
3 lbs brisket
1/4 C apple cider vinegar
1 can diced tomatoes
1 TBSP chili powder
1/2 TBSP minced garlic
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1-2 chipotle peppers in adobo sauce, finely diced
1 TBSP adobo sauce
flour tortillas, warmed
In a slow cooker, place brisket. Pour in apple cider vinegar and diced tomatoes, including the juices. Add minced garlic. In a small bowl, mix together chili powder, cumin, coriander and sea salt. Shake evenly over beef. Add chipotle peppers and adobo sauce. Make sure tomatoes and peppers are evenly spread across the brisket. Cover and cook on low for 7-9 hours. 30 minutes before serve time, take two large forks and shred beef. The beef should easily tear apart. Mix throughly, reduce to warm and cover until serve time.
Place guacamole in bottom of warmed tortillas. Layer beef into taco. Sprinkle Queso Fresco over the top and serve with Spanish rice.
We rounded the meal out with an easy and beautiful Dulce de Leche dessert I found over on Oh My Sugar High. This dessert took less than 10 minutes to whip up and wasn’t too heavy after a big meal. I plan on making different variations in the future!
Wishing all of you love and joy this holiday season.
From my table to yours, Feliz Navidad!