Go healthier with corn tortillas. If you are Keto then exchange the corn tortilla for keto friendly tortillas or serve over a salad. These are so delicious!!!
A great recipe for any left over Brisket you may have!!
My husband smokes his own brisket, but you can buy smoked brisket and follow the directions to make your own if you aren’t going to put in the 8-10 hours of work for smoking your own brisket. Have I mentioned I’m a lucky lady?
Ingredients:
Shredded Smoked Brisket, (I used about 1- 1.5 lbs)
Coconut oil
1 can chopped green chilies
Pickled onions (we pickle our own, see notes below)
1 jalapeno sliced
Feta Cheese
Fresh Cilantro
1 tsp cumin
1/4 tsp cayenne
2 Avocados
1 cup Sour Cream
salt and pepper to taste
Instructions:
- To make the avocado crema, add avocados, sour cream, 1/2 – 1 jalapeno (depending on your desired heat), cayenne, cumin, a few sprigs of cilantro, salt and pepper to a blender and blend. Taste, add more cilantro if desired. Set aside.
- Shred the brisket with two forks and place smoked brisket into sauce pan. Cook over medium heat with green chilies, a little salt and pepper for about 5-7 minutes until combined. Remove from heat and set aside.
- Cook your corn tortillas in coconut oil on both side until crispy. Salt tortilla. Optional: Shape by using a glass after toasty.
- Fill corn tortillas with brisket, cream, pickled onion, feta and jalapenos and enjoy!!
**** Pickling your own onions****
Cut thin slices of 1 red onion. Place in a glass bowl & Set aside.
Add 3/4 cup apple cider vinegar, 1 tsp salt, 1-2 Tbsp sugar to a sauce pan. Simmer on low until sugar and salt are dissolved.
Pour vinegar mixture over onions, cover with plastic wrap and set in fridge for an hour. The longer it sets the more flavor it has.
