We find ourselves with another overload of brisket leftovers. It happens.
We celebrated Cinco de Mayo earlier this week, and although it fell on a Monday hubby thought it would be a good idea to host a party with some of our neighbors. We had the usual chips and guac, tequila and Mexican beer. To try something a bit different I decided to make regular salsa, but with smoked tomatoes instead of canned. Then hubby had to go and one-up me and smoke a full-on brisket. Though this time he decided to use said brisket to feed the crowd with…
We’ve been joking about the fact that we still have yet to put an actual brisket recipe on the blog (still trying to find our “signature” brisket), but have posted several uses for leftover brisket. I think it comes down to the idea that we may actually enjoy eating brisket in a number of different ways rather than the traditional method of eating it sliced with a hearty side and sauce.
These tacos are the perfect example. Why eat slices of smoked beef brisket when you can load up chunks of flavorful brisket on a warm corn tortilla and layer it with smoked tomato salsa, crunchy onions, creamy avocado, and herbaceous cilantro? Plus tacos are a great way to serve a crowd and stretch your dollar.
I already have a crazy affinity for tacos and eat them several times a week for lunch. They are truly the best way to eat leftover anything (veggies, fish, chicken, you name it). But brisket tacos?! Are you kidding me right now? That’s one to top them all.
I’m happy with the fact that hubby spent all morning smoking a 7 lb brisket for the sole purpose of making these awesome tacos for our awesome neighbors.
And you know what, even though 8 adults and several kids dined on tacos all evening, we still had leftovers! I blame the awesome guac brought over by the neighbor that we loaded up on before it was taco time.
So you know what I made for lunch on Tuesday? More smoked beef brisket tacos with the leftover brisket.
You would too.
Now it seems downright silly to present a recipe for tacos. All you do is take a tortilla and load it up with tasty goodness. Whatever tasty goodness your heart desires. It’s really that simple. But I’m going to share a recipe anyways. And since we still don’t have the actual recipe for our brisket public yet, you’ll just have to use your favorite brisket recipe…. for now.
Smoked Beef Brisket Tacos
- 2 cups leftover smoked beef brisket, shredded or cut up into cubes
- 4 corn tortillas
- Diced onion
- Diced tomatoes
- Sliced avocado
- Sour cream
- Cheese: Shredded Mexican cheese blend or Cotija
- Lime slices
- Heat up your tortillas. I like to warm them up over a hot grill. But if you don’t have one handy, my next favorite method is heating them up over my gas oven.
- It gets the tortillas nice and warm.
- Once they are warm add your cheese and allow it to melt a bit.
- Load the tortilla with as much re-heated leftover brisket and other toppings as you can possibly fit into it. Squeeze some fresh lime over the top.
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