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Smoked Brisket Tacos

Leftover brisket makes terrific tacos. Salty cotija cheese, also called queso añejo, provides a sharp counterpoint to the smoky brisket. Find it near other specialty cheeses or in Mexican grocery stores. To make this recipe kosher, omit the cheese and use vegan yogurt in Step 2. Read more about this recipe.

Active Time
25 mins
Total Time
1 hr 30 mins
Yield
Serves 6

How to Make It

1. Step
Combine vinegar, hot water, sugar and 1 tablespoon salt in a small bowl. Stir to dissolve. Add jalapeños and smashed garlic. Refrigerate for at least 1 hour and up to 1 month.
2. Step
Combine minced garlic, yogurt, 1 teaspoon lime juice and 1/8 teaspoon each salt and pepper in a small bowl. Toss radishes with 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Toss avocados with the remaining 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Set aside.
3. Step
Heat oil in a large skillet over medium-high heat. Add scallions and the remaining 1/8 teaspoon each salt and pepper. Cook, turning often, until slightly wilted and charred on all sides, about 3 minutes. Transfer to a cutting board.
4. Step
Add brisket to the pan and cook until heated through, 1 to 2 minutes per side. Transfer to the cutting board and cut into bite-size pieces.
5. Step
Serve the brisket with avocado, yogurt sauce, scallions, jalapeños, radishes, cheese and cilantro in tortillas, with lime wedges on the side, if desired.

Ingredients

  • ½ cup rice vinegar
  • ½ cup hot water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt plus 1/2 teaspoon, divided
  • 2 jalapeño peppers, thinly sliced into rounds
  • 1 clove garlic, smashed and peeled, plus 1 clove minced, divided
  • ¼ cup whole-milk plain Greek yogurt
  • 3 teaspoons lime juice, divided, plus lime wedges for serving
  • ¼ teaspoon ground pepper, divided
  • 3 radishes, very thinly sliced
  • 2 avocado, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, trimmed and cut into thirds
  • 1 pound sliced Grill-Smoked Barbecue Brisket (3 cups; see Associated Recipe)
  • 12 corn tortillas, warmed
  • 1 cup crumbled cotija cheese
  • 1 cup fresh cilantro leaves

Tags

Egg FreeGluten-FreeHigh FiberHigh-ProteinLow-CalorieNut-FreeSoy-Free

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