Occasionally we enjoy going to one of our two favorite burrito shops here. But recently we have had less than enjoyable experiences, they just can't seem to get our orders right. So throwing away $20 on a mere 8 burritos, and not getting them as ordered, I decided I'd be the burrito shop. I have made many a burrito in my day, and out of many different ingredients, but have never mastered the brisket burrito. I could never get the flavor like the shops, and usually made them with roast and not brisket. But now I have. These are our 2 favorite kinds of burritos.
1I trimmed most the fat off the brisket and cut off the point to grind for burgers. Then lightly sprinkled cumin, generously sprinkled granulated garlic, onion, black pepper and Tatonka Dust on both side. Then wrapped it three times in foil and sealed. I placed it in my elec. roaster at 225º overnight.
2After cooked, remove from pan, should be falling apart. Place on large baking sheet and shred.
3I prefer to go buy fresh flour tortilla's, you could make your own, or buy store shelf ones, but fresh is best!
4Grate cheddar, I used white cheddar this time. Place brisket and cheese and salsa on warm flour tortilla.
5MEAT & POTATO BURRITO: I dice up the potatoes fairly small and begin cooking them in a skillet with a small amount of oil on med heat with lid on. At the same time I begin cooking and crumbling up the ground beef in another skillet. Once ground beef is mostly brown I add the potatoes to the beef and continue cooking over med heat with lid on until potatoes are tender and meat is done.
6Then place on flour tortilla with cheese and salsa.