When we think of leftovers, they’re usually reheated meals served exactly like we ate them the first time. However, leftovers that can be transformed into a completely different meal, and made just as good, if not better the second time around. Tacos are definitely on my top five favorite foods. I prefer soft tacos to fried, and the filling needs to be flavored with good herbs and spices. Using leftover beef from a brisket (like the one I made over the weekend) or other cooked beef is not only practical, but falls into the culinary genius category. I think when you already have cooked quality meat, go the distance and prepare another exceptional meal, but with tastes from south of the border.
This recipe for brisket tacos are reminiscent of Machaca-Style beef cooked in a tomato broth. The shredded brisket becomes soft, tender and super juicy and it will probably dribble down your chin with each bite. It is even more decadent to add a contrasting crunchy cabbage slaw, and a wedge of avocado for a creamy sensation of tastes. So, enjoy those leftovers one more time – you’ll be glad you did.
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, or other cooked beef
3 cups shredded cabbage
1 shredded carrot
1/2 cup light mayonnaise
juice of 1 lime
1 teaspoon hot sauce
1 avocado, sliced
1. Shred brisket and dice onion. In a saucepan, add 1 tablespoon oil and place over medium heat. Add onion and sauté for 4 minutes. Add cumin, onion powder, garlic powder, cayenne, salt and pepper, stir to incorporate spices.
2. Add tomatoes and 1 cup of chicken broth, stir. Add shredded brisket and stir filling. Turn heat to low and place lid ajar over meat mixture. Cook for 20 minutes or until sauce is reduced by half.
3. In a medium bowl, combine mayonnaise, lime juice and hot sauce, whisk until smooth. Add cabbage and carrots and toss, until combined. Toast tortillas over a stovetop flame, or under broiler. Fill each taco with brisket and a spoon of cabbage slaw. Top with an avocado wedge. Enjoy!