Wrapping up the NFC East in our NFL recipe series are the Dallas Cowboys and a recipe for Brisket Tacos. Referencing the eternal question of which came first, the chicken or the egg, I’ll ask this…what comes first the brisket or the brisket taco? Since I’m using leftover brisket from a future recipe in this series, the answer of course is the brisket taco. However, if you require a brisket recipe to make the tacos immediately, be sure to give our indoor brisket recipe a try.
The brisket taco recipe below offers up a balance of complex flavors as the smoky brisket and cheese combine with the freshness of the salsa and spicy creamy citrus tangy of the avocado sauce. It’s a simple and quick way to continue to enjoy leftover brisket or an alternative way to serve brisket.
Be sure to check back in later today for our weekly Thirsty Thursday post and next Monday for the continuation of the NFL recipe series with the NFC North.
- Fresh or Leftover Brisket (roughly chopped)
- Small Corn or Wheat Tortillas
- Shredded Cheese
- Shredded lettuce
- Tomato based salsa (below)
- Avocado Sauce (below)
- 3 medium tomatoes (seeded and diced)
- 1 roasted poblano pepper (peeled and seeded)
- 3 tbsp diced onion
- 1/4 cup of cilantro chopped
- 1-2 tbsp of olive oil
- 1 garlic clove (finely chopped)
- salt and pepper
- lime juice
- 1/4-1/2 cup of sour cream
- 1.5-2 avocados
- 1 chipotle in adobo pepper
- salt to taste
- Avocado Cream-In a food processor combine the ingredients and blend until smooth, adding salt to taste.
- Salsa-Combine the first six ingredients in a bowl. Gradually add salt, pepper, lime juice to taste.
- Brisket-If necessary, reheat the brisket in a frying pan.
- With all the ingredients prepared, throw everything into a few tortillas, crack up a beer and enjoy.
Copyright © sports-glutton.com, 2010-2011. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.