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
Ingredients
Step 2: Smoked Jalapeño BBQ Sauce
Smoky BBQ sauce commercially prepared warm
Smoked chipotle chiles in adobo sauce commercially prepared pureed
Step 3: Cumin Ranch Sauce
Ranch dressing commercially prepared
Sour cream
Cumin ground
Lime juice fresh
Step 4
Fajita Flavored Chicken Strips, Fully Cooked (2497-398; UPC: 00023700011954)
Shredded coleslaw blend fresh commercially prepared
Tricolor bell peppers fresh julienne
Red onion fresh slivered
Mayonnaise
Honey mustard barbecue sauce commercially prepared
Step 5
6.25" Heat-Pressed White Flour Tortillas (7701-621; UPC: 00023700324474)
Cheddar Jack cheese shredded
Onion straws frozen deep fried
Directions
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.