Thursday November 23rd 2017

Brisket Tacos

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Rating: 3.5/5 (11 votes cast)

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

  1. Place brisket, steak sauce and liquid smoke in heavy foil.
  2. Fold seams together and seal tightly.
  3. Place in roasting pan and bake at 325° for 20 minutes per pound.
  4. Place in refrigerator overnight to solidify grease.
  5. Discard grease, but reserve juice.
  6. Slice against the grain into thin pieces.
  7. Place a slice of brisket, a teaspoon of brisket juice and a dash of seasoned salt in a corn tortilla.
  8. Fold tortilla in half and brown one side at a time in a skillet with just enough oil to cover bottom of pan.
  9. Drain on paper towels.
  10. To serve, place a slice of avocado, 1 tablespoon sour cream and a handful of salad mixture in each heated taco.
  11. Salad Mixture:
  12. Toss together cabbage, tomato, onion, cilantro and jalapenos
  13. Yield: 4 dozen tacos


Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 48 Tacos

Culinary tradition: Mexican

Brisket Tacos, 3.5 out of 5 based on 11 ratings
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