Beef Brisket Street Tacos
RachelIngredients
- olive oil
- 2 cups leftover brisket or pot roast (click on the link in the post for the brisket recipe)
- ½ cup chopped green chilies
- 1 tsp garlic powder
- 1 tsp ground cumin
- ⅛ tsp Cayenne pepper
- 1 tsp Mexican oregano
- 1 tsp salt
- 1 tsp pepper
- Pickled Onions
- 1 large purple onion thinly sliced
- 2 cups apple cider vinegar
- 1 cup of water
- 3 tbs kosher salt
- 4 tbs sugar
- Avocado Cream
- 1 avocado
- 1 cup Mexican crema table cream (or sour cream)
- 1 clove garlic
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- ⅛ tsp Cheyenne pepper
- Extras
- Corn tortillas
- Chopped cilantro
- Cojita cheese or Monterrey Jack
Instructions
Heat a liberal amount of olive oil in a medium size fry pan. Add leftover brisket or pot roast, green chilies, garlic powder, cumin, Cheyenne pepper, oregano, salt, and pepper. Mix well. Heat through until the meat mixture becomes browned. For the Pickled Onions Thinly slice the onions (I used a mandolin) and place in a large mason jar or any glass container. In a saucepan heat apple cider vinegar, water, salt, and sugar until dissolved. Pour cider mixture over the onions and cover. Let sit for at least an hour. Can be stored in the refrigerator for up to two weeks. For the avocado cream sauce In a food processor or blender add the avocado, crema, garlic clove, cumin, salt, pepper, and Cayenne. Process until combined and smooth. Assembling the tacos Warm the corn tortillas in the microwave for 30 seconds. Place a small amount of the meat mixture in the tortilla. Top with onions, cheese, cilantro, and the avocado cream sauce. Serve and Enjoy!