Brisket Tacos Recipe with Leftover Beef Brisket
Transform your leftovers into delicious brisket tacos! Smoky chipotle sauce and fresh toppings make these tacos a must-try!
Equipment
- Skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 pound cooked leftover beef brisket diced or shredded
- 6 pieces corn tortillas
- 1 can chipotle chiles in adobo sauce 7 ounces
- 1 teaspoon cooking oil
- 1 cup onion diced
- 1/3 cup beef broth
- 1 teaspoon low sodium soy sauce
- 1 teaspoon cornstarch
- Chopped cilantro for garnish
- Pico de gallo for topping
- Crema for topping
- Avocado slices for topping
- Coleslaw for topping
- Lettuce for topping
- Jalapenos for topping
Instructions
- Start by taking your leftover beef brisket and dicing or shredding it into bite-sized pieces.
- In a blender or food processor, combine the chipotle chiles in adobo sauce, beef broth, low sodium soy sauce, and cornstarch. Blend until smooth.
- In a large skillet, heat the cooking oil over medium heat. Once hot, add the diced onions and sauté until translucent, about 5 minutes.
- Add the diced or shredded brisket to the skillet with the onions. Pour the chipotle sauce over and stir well. Let simmer for 5-7 minutes.
- While the brisket simmers, heat another skillet over medium heat and warm each corn tortilla for about 30 seconds on each side.
- Take a warm tortilla and add a portion of the brisket mixture. Top with chopped cilantro, pico de gallo, crema, avocado, coleslaw, lettuce, and jalapenos.
- Serve immediately while warm, optionally adding a squeeze of fresh lime over the top. Enjoy!
Notes
- Feel free to mix and match toppings based on what you have on hand.
- Add more chipotle chiles or hot sauce for extra spice.
- For a smoky flavor, add a pinch of smoked paprika while simmering.
- These tacos are great for meal prep; make a larger batch and store for later.