Recipe: Brisket Tacos
Ingredients
- 1 8-pound brisket
- 4 tomatoes, diced
- 1 10-ounce bottle steak sauce
- 2 cups chopped fresh cilantro
- 1 4-ounce bottle liquid smoke
- 5 to 8 fresh jalapenos, sliced in thin rings (With or without seeds)
- 4 dozen corn tortillas
- Vegetable oil
- Seasoned salt to taste
- 5 avocados, peeled, seeded and sliced
- 1 small head green cabbage shredded
- 1 pint sour cream
- 2 onions, chopped
Instructions
- Place brisket, steak sauce and liquid smoke in heavy foil.
- Fold seams together and seal tightly.
- Place in roasting pan and bake at 325° for 20 minutes per pound.
- Place in refrigerator overnight to solidify grease.
- Discard grease, but reserve juice.
- Slice against the grain into thin pieces.
- Place a slice of brisket, a teaspoon of brisket juice and a dash of seasoned salt in a corn tortilla.
- Fold tortilla in half and brown one side at a time in a skillet with just enough oil to cover bottom of pan.
- Drain on paper towels.
- To serve, place a slice of avocado, 1 tablespoon sour cream and a handful of salad mixture in each heated taco.
- Salad Mixture:
- Toss together cabbage, tomato, onion, cilantro and jalapenos
- Yield: 4 dozen tacos
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 48 Tacos
Culinary tradition: Mexican
