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.

Smoked Brisket Tacos

Smoked Brisket Taco.jpg



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 tbsp

Cumin ground

1.00 tbsp

Lime juice fresh

Step 4

2.00 bag(s)

Fajita Flavored Chicken Strips, Fully Cooked (2497-398; UPC: 00023700011954)

18.00 oz

Shredded coleslaw blend fresh commercially prepared

18.00 oz

Tricolor bell peppers fresh julienne

3.00 oz

Red onion fresh slivered

1 1/2 cup(s)


3/4 cup

Honey mustard barbecue sauce commercially prepared

Step 5


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

Show ingredients


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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