Tacos de Brisket Ahumado (Smoked Brisket Tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) smoked beef brisket, shredded
8–12 corn tortillas
1 cup (240 ml) diced white onion
1/2 cup (120 ml) chopped fresh cilantro
2 limes, cut into wedges
Salsa verde or red salsa to serve
Salt and ground black pepper to taste

Show original ingredient measurements

2 lb / 900 g smoked beef brisket, shredded
8–12 corn tortillas
1 cup (240 ml) diced white onion
1/2 cup (120 ml) chopped fresh cilantro
2 limes, cut into wedges
Salsa verde or red salsa to serve
Salt and ground black pepper to taste

Instructions

1. Warm shredded smoked brisket in a skillet with a splash of beef stock and a pinch of salt until heated and slightly saucy.
2. Warm tortillas on a hot griddle or skillet until pliable.
3. Build tacos with a portion of brisket on each tortilla, top with diced onion, cilantro, and a squeeze of lime; serve with salsa.