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Turn leftover brisket into taco gold. Rich, smoked brisket meets tangy pickled onions and a bold salsa verde. These ain't just tacos—they're a cowboy feast.
Ingredients
Brisket Tacos:
- 1-2 pounds Lazy T Ranch brisket, chopped
- A splash of beef broth (if you need it)
- 12-16 street-sized tortillas (corn or flour)
- ¼ cup pickled red onions (see below)
- Chopped cilantro and onion
- Lime wedges for that extra kick
Cowboy Salsa:
- 2 pounds green tomatillos, cleaned
- 2 garlic cloves
- 2 serrano or jalapeño chiles (or more if you like it hot)
- 1 cup fresh cilantro, leaves and some stems
- 1/4 cup chopped white onion
- 1 teaspoon salt
- 2 tablespoons cooking oil
Pickled Red Onions:
- 1 big red onion, sliced thin
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1 ½ teaspoon salt
- 5-6 peppercorns
- 1 cup water
Instructions
How to Cook Brisket Tacos with Salsa Verde & Pickled Onions:
Brisket Tacos:
- Get that skillet hot, toss in the brisket. Add a little beef broth to keep it juicy. Warm it up.
- Heat those tortillas until they're just right.
- Pile on that brisket, top with salsa, and sprinkle on the onion and cilantro. Serve with those pickled red onions and a lime wedge.
Cowboy Salsa:
- Boil the tomatillos, garlic, and chiles. Cook until tomatillos are a pale green.
- Blend those up with half a cup of the water they were boiled in. Toss in cilantro, onion, and salt.
- Heat oil in a pan, pour in the salsa, and simmer for about 7 minutes. Let it cool before serving.
Pickled Red Onions:
- Toss those onion slices in a jar.
- Mix vinegar, sugar, salt, and peppercorns. Zap in the microwave for 30 seconds. Add water, and heat again for a minute.
- Pour over the onions. Let 'em sit for about an hour.
Find dry aged Brisket in these beef boxes:
