Brisket Tacos with Salsa Verde and Pickled Red Onions
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Serves: 6-8
The spice of the fresh salsa verde pairs perfectly with the meaty richness of the brisket in this recipe. The piquant pickled onions and salty cheese round out the complementary flavors in these incredible tacos.
Technique tip: Prep everything the night before, then assemble tacos just before game time.
Swap option: You can swap corn tortillas for flour tortillas. Also, if you can’t find cotija cheese, you can substitute shredded Mexican cheese blend.
Brisket
What You'll Need
- Kosher salt | 5 Tbsp.
- Freshly ground black pepper | 5 Tbsp.
- Granulated garlic | 2 Tbsp.
- Granulated onion | 1 Tbsp.
- Brisket | 1 (5-pound)
Method
- Preheat oven to 250°F.
- In a small bowl, combine all the dry ingredients and mix. Generously season the beef brisket on all sides with the rub and let marinate for 20 minutes.
- Place the brisket onto a sheet tray or roasting pan fitted with a wire rack and slow cook in the oven until the internal temperature reaches 155°F (about 2 hours). Wrap the entire brisket in foil and return to the oven until the internal temperature reaches 200°F (about another 2-3 hours). Remove the brisket from oven and let rest, covered in foil.
Salsa verde (makes 3 cups)
What You'll Need
- Tomatillos | 1 pound, husked
- Garlic cloves | 2
- White onions, diced | 1 cup
- Jalapeños, seeded | 2
- English cucumber, peeled and diced | 1 cup
- Fresh cilantro, packed | 1 1/2 cups
- Black pepper | 1 Tbsp.
- Kosher salt | 1 1/2 Tbsp.
- Limes, juiced | 3
Method
- Place the tomatillos, garlic, onion and jalapeños in a large pot and cover with water.
- Place pot on burner over high heat and bring to a boil. Continue to boil for 10-12 minutes or until the tomatillo skins begin to pull away, and the jalapeños become tender.
- Strain and let cool. Once cool, transfer to a blender or food processor with the cucumber, fresh cilantro, salt and pepper. Puree until smooth, adding water as needed.
- Add fresh lime juice to taste and adjust seasoning with additional salt if necessary. Transfer to a nonreactive container and refrigerate until ready to use.
Pickled red onions (makes 1 cup)
What You'll Need
- Rice wine vinegar | 1 cup
- Water | 2 cups
- Granulated sugar | 1/2 cup
- Pickling spice mix | 1 Tbsp.
- Kosher salt | 2 Tbsp.
- Red onion, sliced | 1 medium-sized
Method
Combine rice wine vinegar, water, sugar, pickling spice, and salt in a 2 quart sauce pot and bring to a boil. Strain and pour boiling liquid over sliced red onions in a nonreactive tempered (heat-safe) container and let sit on the counter, covered, until it cools to room temperature. Transfer to the refrigerator and store until ready to use.
Tacos
What You'll Need
- Flour tortillas | 18 (6-inch)
- Cooked brisket (recipe above) | 2 1/2 pounds
- Salsa verde (recipe above) | 1 cup
- Cotija cheese | 1 1/4 cups
- Pickled red onions (recipe above) | 1 cup
- Pickled sliced jalapeños | 1 (12-ounce) can
- Fresh cilantro, chopped | as desired
- Avocados, sliced (optional) | 2
Method
Lightly toast the tortillas on a burner over a medium-low flame until soft and pliable, about 10 seconds each side. Lay each toasted flour tortilla flat on clean work surface and load each one up with about 2 ounces of sliced brisket, 1 tablespoon of salsa verde, 1 tablespoon of cotija cheese, sliced pickled jalapeños, pickled red onions and sliced avocado. Garnish with fresh cilantro and serve.
