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!
Course: Entrée
Cuisine: American, Mexican
Servings: 18small tacos
Ingredients
PICKLED ONIONS:
1lg.red onionthinly sliced
2c.apple cider vinegar
2T.granulated sugar
2tsp.kosher salt
1tsp.black peppercorns
AVOCADO CREMA:
1avocadopeeled and diced
1c.Mexican cremaor sour cream
1clovegarlicminced
1tsp.ground cumin
1/2tsp.kosher salt
1/2tsp.black pepper
1/8cayenne pepper
BRISKET:
2T.olive oil
2c. leftover beef brisketor pot roast
1(4 oz.) can chopped green chilies
1tsp.garlic powder
1tsp.ground cumin
1/8tsp.cayenne pepper
1tsp.Mexican oregano
1/2tsp.kosher salt
1/2tsp.black pepper
TOPPINGS :
Corn tortillasfor serving
Choppedcilantrofor garnish
CrumbledCotija cheeseor 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!