Food, Laugh, Leftovers, Main Courses

Brisket Tacos – Recipe! Made with Brisket Leftovers!

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I really don’t love leftovers, but there are exceptions.  I like cold spaghetti straight out of the fridge and occasionally homemade pizza the next day.  However, I do like leftovers that have been transformed into a completely different meal, like this recipe for Brisket Tacos.  Brisket is such a versatile meat – you can add dried herbs & spices and tomatoes, to make a wonderful Mexican taco filling.

Tacos are definitely on my top 5 favorite foods – I just crave them.  I prefer soft tacos to fried, but I’m not that picky when it comes to the taco shell.  It’s the filling that needs to rock my world.  I love chicken, pork, fish, potato & chilis and beef tacos and especially, the tacos from our local truck down the hill.

My recipe for Brisket Tacos are reminiscent of Machaca Style Beef cooked in a tomato broth.  The filling is super tender and when you take a bite, it will probably dribble down your chin – it is that juicy.  It is fun to add shredded cabbage slaw and a wedge of avocado for a creamy balance of flavors.  They make the perfect weeknight meal using brisket leftovers from Oven Roasted Brisket with Wild Mushrooms or tacos on Sunday after a Saturday night brisket dinner.


1 medium onion

2 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 1/2 teaspoon salt

1/2 teaspoon black pepper

14 ounce canned roasted tomatoes, I like Muir Glen

1 cup chicken broth

1 pound cooked brisket

3 cups shredded cabbage

1 shredded carrot

1/2 cup light mayonnaise

juice of 1 lime

1 teaspoon hot sauce

corn tortillas

1 avocado, sliced

vegetable oil

(Serves 4-6)

To Prepare:

1. Shred the brisket and dice the onion.  In a saucepan, add 1 tablespoon oil and place over medium heat. Add the onion and saute for 4 minutes.  Then, add the cumin, onion powder, garlic powder, cayenne, salt and pepper, stir to incorporate the spices.

2.  Pour in the tomatoes and 1 cup of chicken broth, stir.  Add the shredded brisket.  Stir the taco filling and turn the heat to low.  Place a lid, slightly cracked, over the meat mixture and cook for 20 minutes or until the sauce is reduced by half.

3.    In a medium bowl, combine the mayonnaise, lime juice and hot sauce, whisk until smooth.  Add the cabbage and carrots and toss, until combined.  Toast the tortillas over a stovetop flame or under the broiler.  Fill each taco with brisket and a spoon of cabbage slaw.  Top with an avocado wedge.  Enjoy!


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