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.
For our most recent competition, The South Carolina Festival of Discovery, we only had pulled pork and brisket leftover.
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
This 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?
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.
JoAnn's Food Bites Fresh Salsa
- 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
- 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.
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.
- 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
- 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.
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