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.
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.
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.