Brisket Tacos
Brisket Tacos
Continuing from where I left off on the Pecan/Oak Smoked Brisket recipe; I followed the cheeba, and this is where it lead me to: brisket tacos. Outside of my homies at Neza Tacos food truck, there are no tacos better. I sautéed up some chopped brisket. I cooked the tortillas in the residual brisket fat left over and assembled the tacos on the griddle. My brisket tacos are topped with thinly sliced anaheim chilies, pickled red onions, cilantro, and horseradish sour cream. The results are that of perfection. Follow the cheeba.
Ingredients
- smoked beef brisket chopped
- blue corn tortillas
- anaheim chilies thinly sliced
- pickled red onions
- cilantro chopped
- horseradish sour cream 2 tbsp sour cream + 1 tsp prepared horseradish
Instructions
- Sauté the chopped brisket on a griddle over medium high heat for 6 minutes. Remove from the griddle.
- Add 4 corn tortillas to the griddle. Cook for 30 seconds on the first side.
- Flip the tortillas. Top with some brisket as the tortillas continue to cook.
- Top with sliced anaheim chilies and pickled red onions. Remove from the griddle.
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