Ingredients
1 lb leftover smoked brisket, sliced or shredded
8 small corn tortillas
1 cup thinly shredded cabbage
1/4 cup fresh cilantro, chopped
1/2 red onion, finely diced
1 lime, cut into wedges
2 tbsp beef broth (for reheating)
1/4 cup crumbled cotija cheese
Optional: sliced jalapeños or hot sauce
Instructions
Step 1: Preheat your oven to 250°F (120°C). Place the leftover brisket in a baking dish and drizzle with 2 tablespoons of beef broth.
Step 2: Cover the dish tightly with aluminum foil and bake for 15-20 minutes until the meat is heated through and tender.
Step 3: While the meat heats, prepare the toppings by shredding the cabbage and dicing the onions and cilantro.
Step 4: Warm the corn tortillas in a dry skillet or over an open gas flame until slightly charred and pliable.
Step 5: Shred or chop the warmed brisket and divide it evenly among the tortillas.
Step 6: Top each taco with cabbage, red onion, cilantro, cotija cheese, and a squeeze of fresh lime juice.
Notes
Ensure the brisket is covered tightly while reheating to prevent it from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner Dishes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: leftover brisket recipes, smoked beef, tacos, easy dinner, bbq leftovers
