brisket taco with homemade salsa plated
Appetizers/Snacks,  Beef,  Food For Better Health,  Main Course,  Meals For Two,  Recipes

Brisket Tacos with JoAnn’s Food Bites Fresh Salsa

Being one-half of the professional barbecue competition team, Smokin J’s Barbeque, I must figure out how to use leftover pulled pork, barbecue chicken, and beef brisket, regularly.

baked potato and barbecue pulled porkFor our most recent competition, The South Carolina Festival of Discovery, we only had pulled pork and brisket leftover.

GO TO SMOKIN J’S BARBEQUE COMPETITION TEAM

Of course, I had my standard pork and baked potato immediately.  Adding cheese and butter, it is one of my favorite lunches.

So, I created these brisket tacos, on the fly, incorporating my simple homemade salsa.


Putting Garden Tomatoes to Good Use

chopped and whole fresh Roma TomatoesThis year, my garden has been graciously supplying many tomatoes!

My patio tomatoes have actually been more successful, on the patio, as opposed to being in a container, near the garden.

However, I am most proud of my Roma tomatoes.

Since I had so much brisket and tomatoes on hand – what better way to use both, as to make brisket tacos?

READ MORE ABOUT MAINTAINING A HEALTHY EDIBLE GARDEN HERE!


Salsa for Brisket Tacos

My salsa recipe includes fresh ingredients only, but it is so easy to make, it can be ready in under 10 minutes.

It makes the perfect topping for tacos because it includes cilantro, tomatoes, red onions, lime juice, and lemon juice – all Mexican flavors.

List of Mexican Flavors

 

JoAnn's Food Bites Fresh Salsa

Never buy salsa in a jar again, once you see how easy it is to make your own fresh salsa at home.  Only 7 ingredients and this fresh salsa can be prepped, made and served in 10 minutes.
Course Snack
Cuisine Mexican
Keyword NatureSweet Eclipses Tomatoes, salsa
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 76kcal

Ingredients

  • 1 small red onion quartered
  • 1 jalapeno, seeded
  • 1/4 cup fresh, cilantro leaves only cannot use dried
  • 4 NatureSweet Eclipses Tomatoes diced
  • 4 NatureSweet Glory Tomatoes whole
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp freshly squeezed lime juice

Just a pinch of salt and pepper

    Instructions

    • Mix all ingredients in a large bowl.
    • Reserve 1/2 cup of the mixture.
    • Add remaining mixture to a blender.
    • Blend for 10-15 seconds.  Turn off blender if necessary and tamper down.
    • Pour blender contents into a serving bowl and gently mix in the reserved salsa, which gives the salsa a chunky style.  
    • Serve immediately, or chill in the refrigerator in an air-tight container for up to a week.

     

    While the salsa is sitting in the fridge, chop the leftover brisket.

    chopped brisket
    Chopped Brisket from Smokin J’s Barbeque

    Figure about a 1/4 cup of chopped brisket per tortilla.

    Place the brisket in an oven-safe dish, dribble about 3 Tablespoons of water over the brisket.  Cover the dish with aluminum foil and place in an oven heated to 350º for about 10 minutes.

    Meanwhile, wrap your soft tortillas in foil, when brisket reaches 10 minutes, place foil packet in the oven, next to brisket, and cook for another 10 minutes.

    While these are heating, shred about 3/4 cup of Monterey Jack cheese and 3/4 cup cheddar cheese.

    Shred about 1 cup of iceberg lettuce.

    Once the brisket and tortillas are warm, remove from the oven.

    Lay each tortilla flat and spoon brisket, in a straight line, down the center of the tortilla.

    Add shredded cheese.  I put the cheese next to the brisket, so it will melt slightly.

    Add a tablespoon or so of fresh salsa, top with lettuce.  Top with a teaspoon of sour cream.

    Portions can be adjusted to make more servings.

    And that is all it takes.  If you do not have leftover brisket – you can incorporate pretty much any protein you have in the fridge.

    enjoy!

    DARKER TOMATOES ARE MUCH MORE HEALTHY – READ WHY HERE!

    two brisket tacos and homemade salsa

    Brisket Tacos

    Being a professional bbq competition team, I come up with creative ways to use our leftover meats. These beef brisket tacos, accompanied by my homemade salsa are amazing!
    Course Beef
    Keyword beef recipes, salsa, tomatoes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2 people
    Calories 321kcal

    Ingredients

    • 1 - 1 1/2 cups chopped leftover beef brisket
    • 1 Tablespoon of JoAnn's Food Bites Homemade Salsa
    • 3/4 cup shredded Monterey Jack cheese
    • 3/4 cup shredded Cheddar cheese
    • 1 cup shredded iceberg lettuce
    • 2 Tablespoons sour cream
    • 4 soft shell tortillas

    Instructions

    • Place the brisket in an oven safe dish, dribble about a 1/4 cup of water over the brisket.  Cover the dish with aluminum foil and place in an oven heated to 350º for about 10 minutes.
    • Meanwhile, wrap your soft tortillas in foil, when brisket reaches 10 minutes, place foil packet in oven, next to brisket and cook for another 10 minutes.
    • While these are heating, shred about 3/4 cup of Monterey Jack cheese and 3/4 cup cheddar cheese.
    • Shred about 1 cup of iceberg lettuce.
    • Once brisket and tortillas are warm, remove from oven.
    • Lay tortilla flat and spoon brisket, in a straight line, down the center of the tortilla.
    • Add shredded cheese.  I put the cheese next to the brisket, so it will melt slightly.
    • Add a tablespoon or so of fresh salsa, top with lettuce.  Top with a teaspoon of sour cream.

    Make sure to subscribe to Smokin J’s Barbeque to get alerts on where and when we will be competing, as well as helpful barbecue tips.

     

     

     

     

     

     

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