Leftover Brisket Tacos Recipe
Crispy tacos made with leftover brisket and topped with fresh pico de gallo is a great way to use up leftover beef brisket.
Servings 4 servings
Calories 307kcal
Cost $6
Equipment
- 1 Pair of taco tongs available on the internet
Ingredients
Pico de Gallo
- 3 Roma tomatoes chopped
- ½ white onion chopped fine
- 1 serrano pepper stemmed, seeded and diced
- 1 clove garlic minced
- 1 bunch cilantro leaves only
- 1 lime juiced
- 1 tablespoon olive oil extra virgin
- ½ teaspoon kosher salt plus more to taste
Tacos
- 1 pound leftover beef brisket chopped
- 8 corn tortillas
- 4 cups canola oil for frying
- 1 cup cheddar cheese shredded
- ¼ cup black olives sliced
- 2 tablespoons Mexican crema for topping
- 1 green onion top only, chopped
Instructions
- Mix all of the pico de gallo ingredients in a small bowl. Adjust salt as needed.
- Heat the leftover brisket in a covered pot over medium-low heat. Add enough water to keep about ½" of liquid in the bottom of the pot. Stir frequently and add more water a little at a time when necessary. Brisket will be fully reheated in about 10 minutes.
- Heat 2 to 3 inches of vegetable oil in a deep 4 quart pot to 350°F.
- Place a tortilla in the taco tongs and carefully fry to golden brown, about 35 seconds. Remove tortilla from the hot oil and drain on paper towels. Repeat with the remaining tortillas.
- Place ¼ cup of leftover brisket into each taco shell. If the brisket is wet, just squeeze out a little of the liquid so the shell stays crispy. Top with pico de gallo, olives, cheese and green onion tops.
Nutrition
Serving: 2g | Calories: 307kcal | Carbohydrates: 30g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 666mg | Potassium: 296mg | Fiber: 5g | Sugar: 3g | Vitamin A: 926IU | Vitamin C: 14mg | Calcium: 277mg | Iron: 1mg