Beef Brisket Street Tacos
Top warm corn tortillas with our spicy beef brisket, avocado crema, pickled red onions, Cojita cheese, and cilantro! A great way to use leftover brisket or pot roast!
Servings: 18 small tacos
Ingredients
PICKLED ONIONS:
- 1 lg. red onion thinly sliced
- 2 c. apple cider vinegar
- 2 T. granulated sugar
- 2 tsp. kosher salt
- 1 tsp. black peppercorns
AVOCADO CREMA:
- 1 avocado peeled and diced
- 1 c. Mexican crema or sour cream
- 1 clove garlic minced
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/8 cayenne pepper
BRISKET:
- 2 T. olive oil
- 2 c. leftover beef brisket or pot roast
- 1 (4 oz.) can chopped green chilies
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1 tsp. Mexican oregano
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
TOPPINGS :
- Corn tortillas for serving
- Chopped cilantro for garnish
- Crumbled Cotija cheese or shredded Monterey Jack Cheese
Instructions
- PICKLED ONIONS: Thinly slice the onions (I used a mandolin) and place them in a large mason jar. In a saucepan, heat apple cider vinegar, sugar, salt, and peppercorns until dissolved. Pour cider mixture over the onions and cover with a lid. Let sit for at least an hour. Onions can be stored in the refrigerator for up to two weeks.
- AVOCADO CREMA: In a food processor or blender, add avocado, crema, garlic, cumin, salt, pepper, and cayenne; process until smooth and creamy.
- BRISKET: Heat olive oil in a fry pan over medium heat. Add leftover brisket or pot roast, green chilies, garlic powder, cumin, cayenne pepper, oregano, salt and pepper. Stir to combine. Heat through until the meat mixture begins to brown. Remove from heat.
- TO ASSEMBLE: Warm the corn tortillas in the microwave for 30 seconds. Place a small amount of the meat mixture in the tortilla. Top with avocado crema, Cotija cheese, pickled onions, and cilantro. Serve and Enjoy!
Notes
Recipe for Smoked Beef Brisket
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