Smoked Brisket Tacos

Two popular dishes are joined in a duo of grilled flour tortilla tacos overstuffed with smoked beef brisket, Cheddar Jack cheese, crispy fried onion straws, smoked jalapeño barbecue sauce, and cumin ranch sauce with a side of creamy, crunchy three-pepper BBQ coleslaw.



Step 2: Smoked Jalapeño BBQ Sauce

3.00 cup(s)Smoky BBQ sauce commercially prepared warm
2.00 tbsp(s)Smoked chipotle chiles in adobo sauce commercially prepared pureed


Step 3: Cumin Ranch Sauce

1 1/2 cup(s)Ranch dressing commercially prepared
1 1/2 cup(s)Sour cream
1.00 tbspCumin ground
1.00 tbspLime juice fresh


Step 4

2.00 bag(s)Fajita Flavored Chicken Strips, Fully Cooked (2497-398; UPC: 00023700011954)
18.00 ozShredded coleslaw blend fresh commercially prepared
18.00 ozTricolor bell peppers fresh julienne
3.00 ozRed onion fresh slivered 
1 1/2 cup(s)Mayonnaise
3/4 cupHoney mustard barbecue sauce commercially prepared


Step 5

24.00 6.25" Heat-Pressed White Flour Tortillas (7701-621; UPC: 00023700324474) 
3.00 oz Cheddar Jack cheese shredded 
12.00 oz Onion straws frozen deep fried 

Step 1

Cover tightly and slack in cooler between 32° and 36°F prior to use. Place thawed brisket on roasting rack over a hotel pan, adding ¾ cup water to bottom of pan. Cover with foil. Heat in preheated conventional oven at 350°F for 1 hour 35 minutes or until internal temperature reaches 160°F for 15 seconds. Thick-slice meat and shred into 1-inch pieces; reserve.

Step 2

Combine in large saucepan and whisk to blend. Add reserved beef brisket and toss to evenly coat. Simmer over medium-low heat for 10 minutes, stirring frequently, until fully blended and beef is shredded. Keep warm above 140°F.

Step 3

Combine in bowl and whisk to blend. Cover and chill to hold.

Step 4

Combine in bowl and toss to blend. Cover and chill to hold.

Step 5

To assemble single serving: Grill 2 tortillas over medium-high heat for 10 seconds on each side. Fill each tortilla with 4 ounces BBQ brisket, ¼ ounce cheese, and 1 ounce onion straws. Arrange tacos on plate with ¼ cup cumin ranch sauce portioned in individual ramekin. Portion 4 ounces coleslaw on plate.

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