Smoked Beef Brisket Tacos

Ingredients:

  • 1 lb Slow-smoked beef brisket (thinly sliced)
  • 8-10 Small corn tortillas
  • 1 ripe avocado (sliced)
  • 1/4 cup Fresh cilantro (chopped)
  • 1/2 Red onion (finely diced)
  • 1/2 cup Cotija cheese (crumbled)
  • 1 Lime (cut into wedges)
  • For Salsa Verde:
    • 1 cup tomatillos (husked and roasted or boiled)
    • 1/4 cup fresh cilantro
    • 1-2 small jalapeños (adjust to your spice preference)
    • 1 small clove garlic (minced)
    • Juice of 1 lime
    • Salt to taste
    • 1 tbsp olive oil

Instructions:

  1. Prepare the Salsa Verde (Optional but delicious!):

    • Roast or boil the tomatillos until they soften and the skin blisters. If you prefer a charred flavor, you can roast them directly on a grill or in the oven.
    • Blend the roasted tomatillos with cilantro, jalapeños, garlic, lime juice, and a pinch of salt until smooth. Taste and adjust seasoning, adding a little olive oil for richness if desired. Set aside.

  2. Warm the Tortillas:

    • Heat a dry skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side, or until they’re pliable and lightly toasted. You can also warm them directly over an open flame for a smokier flavor.

  3. Assemble the Tacos:

    • Place the warmed tortillas on a plate, then layer each with a generous portion of thinly sliced smoked beef brisket. The beef should still be tender and juicy from the slow-smoking process, adding rich flavor to the taco.

  4. Top with Fresh Ingredients:

    • Add slices of ripe avocado, finely diced red onion, and a handful of chopped fresh cilantro. The coolness of the avocado and the brightness of the cilantro balance out the smoky beef perfectly.

  5. Finish with Cotija Cheese:

    • Crumble some Cotija cheese over the top of the tacos. Its salty, crumbly texture adds a delicious contrast to the richness of the brisket and the creaminess of the avocado.

  6. Serve with Lime and Salsa Verde:

    • Serve the tacos with lime wedges on the side for squeezing. The acidity from the lime really cuts through the richness of the meat.
    • Drizzle the salsa verde over the tacos or serve it on the side for a fresh, tangy kick.

Serving Tips:

  • Add Heat: If you like more spice, consider adding a few thin slices of jalapeño or a drizzle of hot sauce on top.
  • Side Ideas: Serve with a side of Mexican street corn (elote) or a simple black bean salad to round out the meal.

These tacos are a perfect blend of smoky, fresh, and tangy flavors. Enjoy!

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