4.6 from 21 votes
Brisket Tacos
Consider this a model for brisket tacos, not gospel. But you do need to have a fully smoked and ready brisket to make them. I have instructions for smoked brisket here.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 491 kcal
Course:
Main Course , Appetizer , Snacks , Lunch
Cuisine:
American , Mexican
Ingredients
- 2 pounds smoked brisket
- 3 tablespoons beef fat, lard or oil
- 1/2 pound shredded cheese (Oaxaca, jack, asadero, Chihuahua, "Mexican blend")
- 16 flour tortillas
- 1 batch guacamole (see below)
- 1/3 cup minced cilantro
PEQUIN SALSA
- salt
- 3 to 10 chile pequins, or other small, hot, green chile
- juice of a lime
- water
Instructions
- Slice the brisket thick, like 1/2 inch. Heat the beef fat or other cooking fat in a large pan, like a cast iron pan, and get it hot. Sear the slices of brisket on one side to crisp it up. Chop it all small enough to be a nice taco meat and keep it warm.
- Heat a comal or griddle over medium-high heat. When it's hot, lay down some shredded cheese in a pile, somewhere around 2 or 3 tablespoons, depending on the size of your tortillas. When it starts to melt, set the tortilla over it and press down. Keep pressing down until you see the cheese reach the edges of the tortilla, or when cheese grease seeps out the sides. Let this cook for a minute or two, then, either using your hands or a metal spatula, remove the tortilla with the grilled cheese attached. This takes a little practice to perfect.
- Now spread some guacamole over the cheese, then top with the brisket. Add the salsa of your choice and some cilantro and you're ready to rock!
Cup of Yum
PEQUIN SALSA
- To make this, you grind the chiles and salt in a mortar or molcajete into a paste, then stir in the lime juice. If it's way too sharp and spicy for you (it's supposed to be both), add a splash of water.
Notes
- There are lots of recipes for guacamole out there. This one is my favorite.
- For other salsa options, you can make a pico de gallo (tomatoes, cilantro, white onions, serrano chiles and lime juice), or try a salsa morita or a hot arbol chile salsa.
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
30g
(10%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
93mg
(31%)
Sodium
709mg
(30%)
Potassium
475mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
205IU
(4%)
Vitamin C
3mg
(3%)
Calcium
237mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 709mg | 30% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 237mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.