Brisket Tacos

Brisket Tacos

Tart with just a touch of heat, the simple slaw is perfect piled on Brisket Tacos or served as a side dish.

Brisket Tacos
Makes 6
  • 2 teaspoons canola oil
  • 1 cup fresh corn kernels
  • ¼ teaspoon ground cumin
  • 1 pound sliced smoked brisket
  • 3 cups Carrot-Poblano Slaw (recipe follows)
  • 6 (6-inch) flour tortillas
  • Crumbled queso fresco and lime wedges, to serve
  1. In a large skillet, heat canola oil over medium-high heat. Add corn and cumin; cook, stirring occasionally, until lightly browned, about 3 minutes. Remove from heat.
  2. Divide corn, brisket, and Carrot-Poblano Slaw evenly among tortillas. Serve with queso fresco and lime wedges, if desired.

Carrot-Poblano Slaw
Makes 6 to 8 sevings
  • 6 cups shredded green cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced celery
  • ½ cup thinly sliced red onion
  • 1 poblano pepper, seeded and thinly sliced
  • ½ cup apple cider vinegar
  • ¼ cup canola oil
  • 3 tablespoons sugar
  • 2 teaspoons celery seed
  • 2 teaspoons kosher salt
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground cumin
  1. In a large bowl, combine cabbage, carrot, celery, onion, and poblano.
  2. In a small saucepan, bring vinegar, canola oil, sugar, celery seed, salt, red pepper, and cumin to a boil over high heat. Remove from heat. Pour over cabbage mixture, stirring to combine. Refrigerate for at least 3 hours before serving. Cover, and refrigerate for up to 3 days.




Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.