Beer braised brisket tacos

Serves 10-12

Menu:

Brisket

Cotija cheese 

Pickled onions

Radishes

Avocado 

Pineapple 

Fresh cilantro

Cilantro lime crema

Poblano, red pepper & pineapple sauce

Brisket:

1 - 5 lb brisket

Rub (below)

1 large onion

3 - 12 oz beers

Rub:

1 T chili powder

1 tsp garlic powder

1 tsp oregano 

2 T kosher salt

1/2 tsp cumin

1/2 tsp cayenne 

Directions:

1. Cover the brisket in rub for 24 hours
2. Remove an hour prior to roasting then pre-heat the oven to 325°
3. Lay the onions at the bottom of the pan
4. Put the brisket on top of the onions with the fat side up
5. Pour the beer around the brisket ad cover with tin foil 
6. Roast for 1.5 hours per pound 
7. Remove from the oven and let it sit for 30 minutes
8. Cut the fat off the top of the brisket then shred. It should pull apart very easily.
9. Using a large saute pan, spray with cooking spray and Seiren to meet for about a minute

Poblano, red pepper & pineapple sauce (this stuff rocks)

1 - 8 ounce container of sour cream

1 - Poblano pepper, skin and seeds removed

1/2 - Red bell pepper, skin and seeds removed

2 T Hot sauce

1 tsp of salt

1 tsp minced garlic

1/4 C of mayo

1/4 C fresh pineapple 

Directions: food process until smooth