I have a brisket taco recipe for you today that you are going to love! Brisket makes killer tacos. This is also a great way to serve leftover brisket. Once the brisket is already cooked this recipe flies together giving you dinner at the snap of a finger. I also have some information for you on the great new cookbook that this recipe comes from. Y’all are going to want to order your copy today so be sure to scroll down and read more about it.
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Brisket Taco Recipe
Makes 4-6 servings
Ingredients:
- 2-3 lbs. cooked brisket
- Soft corn tortillas
- 2 tomatoes on the vine, sliced
- ¼ red onion, thinly sliced
- ½ cup cilantro leaves
- ¾ cup crumbled cojita cheese, optional
- 1 Hass avocado, diced
- 1 jalapeno, thinly sliced
Instructions:
In a medium stockpot, rewarm brisket on medium-low until warmed through. Then toast your tortillas.
To toast tortillas on a gas stove: Remove all pans from burners and turn all your burners to medium-low heat. Lay a tortilla on each grate over the flames. Cook about 30 seconds per side. You are looking for the tortillas to start to bubble slightly and just start to smoke (be sure to have your oven fan on for this step). Then flip and toast the other side once it is toasted. You can use tongs or a fork if you are worried about getting burned.
To assemble, top each tortilla with a large forkful of brisket and dress with your favorite toppings. Serve immediately.
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The recipe above comes from this great book by Aurora Satler. Have you been looking for a cookbook that can take you all the way from prenatal nutrition through those picky eater stages? Brimming with wholesome, satisfying recipes for every stage from the first day of your pregnancy to those tricky toddler years, this book eases your transition into parenthood and sets the foundation for your child to be a healthy and adventurous eater.
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If all of the recipes are as good as this brisket taco recipe, you are sure to love everything about this book!
Need to print this recipe? Then try the recipe card below.
Ingredients
- 2-3 lbs. cooked brisket
- Soft corn tortillas
- 2 to matoes on the vine sliced
- ¼ red onion thinly sliced
- ½ cup cilantro leaves
- ¾ cup crumbled cojita cheese optional
- 1 Hass avocado diced
- 1 jalapeno thinly sliced
Instructions
- In a medium stockpot, rewarm brisket on medium-low until warmed through. Then toast your tortillas.
- To toast tortillas on a gas stove: Remove all pans from burners and turn all your burners to medium-low heat. Lay a tortilla on each grate over the flames. Cook about 30 seconds per side. You are looking for the tortillas to start to bubble slightly and just start to smoke (be sure to have your oven fan on for this step). Then flip and toast the other side once it is toasted. You can use tongs or a fork if you are worried about getting burned.
- To assemble, top each tortilla with a large forkful of brisket and dress with your favorite toppings. Serve immediately.
Hi there was wondering what you used to season the brisket would love to try this thank you for sharing! Lisa@ Sweet Tea N’ Salty Air
You can use your favorite brisket recipe but there is also one in the cookbook!