Get ready for Cinco de Mayo early, then enjoy brisket tacos, chili verde, corn salad

Well, all my friends that hated my recipes last week will not be getting any of my vanilla for Christmas. You know who you are. … This week we will highlight recipes for Cinco de Mayo. It is just a week away and you need time to plan. Because it is a weekday, most people will be working so get everything ready so when you get home it will be an easy dinner. My favorite taco/burrito filling is brisket, so I am sharing my recipe for beef brisket in the slow cooker. The second recipe is for chili verde; set it and forget it and ready when you get home. Our last recipe turns Mexican street corn into a wonderful and refreshing salad. Happy Cooking!!! Beef Brisket Tacos (slow cooker) Ingredients Tacos 2-4 lbs. beef brisket fat trimmed2 ounces liquid smoke per pound of meat2 bay leaves12 oz. beerSalt and pepper to taste12-24 corn tortillas Toppings Shredded cheese (I used Queso Fresco)Sour creamChopped cilantroChopped white onionAvocados peeled and slicedSalsa of your choice Instructions 1. Put the brisket, bay leaves, liquid smoke and beer in a slow cooker. Cook on low for 8 to 10 hours. 2. Remove the brisket and shred the meat. Add the salt and pepper to taste. 3. Warm the corn tortillas. 4. Place shredded brisket in tortillas and add your favorite toppings. Slow cooker Chili Verde Ingredients 2 lbs. tomatillos (husks removed)2 Anaheim peppers2 Tbl extra virgin olive oil3 lbs. pork roast (cut into 1" cubes)2 yellow onions (cut into thick chunks)5 cloves garlic (chopped)1 tsp ground oregano1 Tbl ground cumin1/2 tsp paprika1/2 tsp chili powder2 tsp coarse salt1 bunch fresh cilantro (bottom stems cut off)4 oz can green chilis2 1/2 C chicken brothFresh lime (to garnish)Avocado (to garnish) Instructions Preheat oven to 450 degrees. Line a baking sheet with tin foil. Place the tomatillos (halve them if they are large) and the poblano or Anaheim peppers on the lined baking sheet and place them on the top rack of the oven. Roast for 25-30 minutes, or until the tops are charred. While the tomatillos and peppers are roasting, heat the olive oil in a frying pan over high heat. Add the cubes of pork to the oil and brown on all sides. Place the pork in a slow cooker. Reduce the heat to medium/high and add the onion. Sauté for 2 minutes, or until softened. Add the garlic, oregano, cumin, paprika, chili powder and salt and sauté for another minute. Add the chicken broth, bring to a simmer and pour the mixture over the pork in the slow cooker. When the tomatillos and peppers have finished roasting, remove them from the oven. Remove the charred skin from the peppers and place them and the tomatillos in a blender along with the cilantro and green chilis. Blend until smooth. Pour over the pork in the slow cooker. Cook on high for 4 hours or low for 6-8 hours. Check seasonings before serving and add more salt, if needed. Mexican Corn Salad Ingredients · 4-5 ears fresh corn – roasted, grilled or boiled · 1 tablespoon lime juice · 2 tablespoons avocado or olive oil · 1-2 jalapeños – seeds/stems removed, finely chopped · 1 cup cherry or grape tomatoes – halved · Handful cilantro – chopped · 1 teaspoon chili powder · 1/4 cup crumbled Queso Fresco + more for serving · Salt Instructions 1. Grill or cook corn using preferred method. Cut corn kernels from cobs. 2. In large bowl, stir together corn, lime juice, oil, jalapeño, tomatoes, cilantro and chili powder. 3. Gently toss in Queso Fresco. Salt to taste. 4. Serve with additional Queso Fresco and cilantro.