Tender, melt-in-your-mouth smoked beef with your favorite toppings wrapped up in a warm corn tortilla delivers soul-satisfying smoked brisket tacos. Talk about a decadent leftover makeover! What better way to enjoy Taco Tuesday?
I have to admit that I’m pretty proud of my smoked beef brisket recipe. Needless to say, we had a lot of leftovers by the time I got it right. Fortunately, I also had a few packs of fresh corn tortillas, along with room in the freezer.
We had a family meeting on what we were going to try first with the abundance, and tacos won hands down. Besides, tacos are the original grab-and-go hand-held lunch when you’re working against the clock.
Traditional and Non-Traditional Taco Toppings
If you’re looking for authentic Mexican street food vibes, diced onions and cilantro mixed in one bowl, lime wedges, and salsa are essential. After that, you can add sliced radishes, guac, pickled jalapeños, and queso fresco.
For a Taco Bell twist, you’ll want the crunchy taco shells, diced tomatoes, shredded lettuce, diced red onions, sour cream, shredded cheddar, pico de gallo, guac, and salsa of choice.
How to Make Smoked Brisket Tacos
Shred or thinly slice smoked brisket, heat the tortillas, assemble the toppings, and enjoy.
Recipe Tips and Twists
- For tostadas, lightly brush the tortillas with a neutral-flavored oil, then heat them up in a skillet or grill until crispy. Pile on your choice of toppings.
- Wrap the heated tortillas in a cotton kitchen towel to keep them warm and flexible until ready to serve.
- Corn tortillas are classic, but feel free to use homemade flour tortillas as well.
- Pulled pork, roast beef, and pulled chicken work fine if you don’t have brisket on hand.
- Turn it into a diversity bowl with chopped Romaine lettuce, arugula, and shredded cabbage. Toss on the beef, tortilla chips, the rest of the taco toppings, and mix the salsa with mayonnaise for a delicious dressing.
What Else Pairs With Smoked Brisket Tacos
Create a satisfying meal with Mexican rice, black beans, coleslaw, and grilled vegetables. These sides are frequently served alongside tacos for a decadent spread.
More Beautifully Convenient Beef Recipes to Try
By Imma
Looking for more recipes? Follow on…
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
American, Mexican
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Place the sliced or shredded brisket in an oven-safe dish, and add any juices. If there isn’t enough, a splash of water will keep it from drying out.
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Cover the baking dish with the lid or cover it tightly with foil and place in a 325°F (165°C) oven (preheating is optional).
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Heat it up for 20-30 minutes or until it’s heated through, stirring occasionally. How long it takes varies depending on the quantity. (See notes for microwave instructions.)
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Stack two warm corn tortillas, then place a portion of brisket in the center, add your desired toppings, squeeze a lime wedge over it, and enjoy.
- Prep the toppings while heating the brisket and the tortillas so everything is ready at the same time.
- To use the microwave method, place the shredded or sliced brisket in a microwave-safe dish, cover it with a damp paper towel, and microwave it in short bursts, checking and stirring in between, until it’s heated evenly.
- Please remember that the nutritional information is approximate and can differ greatly depending on the ingredients used in the recipe.
Serving: 1taco| Calories: 270kcal (14%)| Carbohydrates: 29g (10%)| Protein: 18g (36%)| Fat: 10g (15%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 3g| Trans Fat: 0.1g| Cholesterol: 47mg (16%)| Sodium: 501mg (22%)| Potassium: 407mg (12%)| Fiber: 5g (21%)| Sugar: 3g (3%)| Vitamin A: 801IU (16%)| Vitamin C: 10mg (12%)| Calcium: 145mg (14%)| Iron: 2mg (11%)
Course: Main
Cuisine: American, Mexican
Diet: Gluten Free
