Food, Laugh, Leftovers, Main Courses

Brisket Tacos – Recipe!

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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 can be transformed into a completely different meal, like this recipe for Brisket Tacos.

Tacos are definitely on my top 5 favorite foods – I just crave them.  I prefer soft tacos to fried, and the filling needs to rock my world.  Using leftover beef from a brisket or beef tenderloin is simply genius combined with a few added herbs and spices.  When cooked slowly, the meat tenderizes beautifully and is super easy to shred into your favorite shell.

My recipe for Brisket Tacos are reminiscent of Machaca Style Beef cooked in a tomato broth – it will probably dribble down your chin – it is that juicy.  It is fun to add a crunchy cabbage slaw and a wedge of avocado for a creamy balance of flavors.  You will be dining on your leftovers in a completely different form and enjoying them just as much as the first time.

Ingredients

Filling

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

1 cup chicken broth

1 pound cooked brisket

Slaw

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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