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Get Started - 100% free to try - join in 30 seconds2 lbs. flat-cut beef brisket, trimmed
2 cloves garlic, smashed
2 bay leaves
1 large onion, sliced
Kosher salt, to taste
1⁄4 lb. jack cheese, cubed
1⁄4 cup fresh lime juice
1⁄4 cup finely chopped cilantro
1 tbsp. chopped canned chipotle
chiles en adobo
4 scallions, chopped
3 medium tomatoes, cored, seeded,
and finely chopped
Freshly ground black pepper, to taste
Warmed corn tortillas
Sweet paprika, to taste
1 avocado, pitted and sliced
Comments
Ha. Didn't realize brisket = shredded beef. I think my Jewish holidays might get more flavorful soon :)
I know - I was surprised to see brisket here as opposed to flank or london broil or something that gets shreddier when you cook it for a while. Incidentally I made some brisket last week in the slow cooker and now I'm wondering if I should use the leftovers in tacos. A very San Diego Rosh Hashanah!
I've made a similar recipe. YES brisket makes awesome tacos & it's great w leftovers.