Bootleggers Street Tacos Recipe

Prepare brisket

If using refrigerated cooked brisket, shred into bite-size pieces and let sit at room temperature 10 minutes. If brisket is fatty, trim excess fat so pieces crisp when seared.

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When shimmering, add the diced onion and red bell pepper and cook 4–5 minutes, stirring occasionally, until softened and beginning to brown.

Add the minced garlic and cook 30 seconds until fragrant. Stir in shredded brisket, smoked paprika, ground cumin, kosher salt, and black pepper. Press the mixture into an even layer and let cook undisturbed 3–4 minutes to develop a crust, then flip and brown the other side 2–3 minutes.

Break apart the brisket so you have a loose hash with some crispy bits. Remove from heat, stir in chopped cilantro and lime juice. Taste and adjust seasoning. Keep warm while you finish other components.

In a large bowl whisk together mayonnaise, Greek yogurt, minced chipotle, adobo sauce, apple cider vinegar, honey, salt, and black pepper until smooth and slightly thickened.

Add shredded green and red cabbage and grated carrot to the dressing. Toss thoroughly to coat. Let sit at least 10 minutes (or refrigerate up to 2 hours) so flavors meld. Stir again before assembling tacos.

Place thinly sliced shallots in a bowl and toss with flour and 0.5 tsp kosher salt until evenly coated. Shake off excess flour through a sieve or by tapping; some flour should remain to create a light crust.

Heat 1 cup vegetable oil in a medium heavy-bottomed skillet over medium-high heat to 350°F / until a small piece of bread sizzles. Fry shallots in two small batches so oil temperature holds. Fry 1–2 minutes, stirring gently, until golden brown and crisp.

Use a slotted spoon to transfer fried shallots to a paper-towel-lined plate. Season immediately with a pinch of salt. Let cool — they will crisp further. Keep in a single layer until ready to use.

Warm the corn tortillas: heat a large skillet or griddle over medium-high with 1 tbs oil. Warm tortillas 30–45 seconds per side until pliable with slight char marks. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place about 2–3 tbs brisket hash in center of a warm tortilla, top with 1–2 tbs chipotle coleslaw, a small pinch of crispy shallots (about 1 tbs), and a sprinkle of crumbled cotija if using. Repeat for remaining tortillas.

Serve immediately with lime wedges on the side. Squeeze fresh lime over tacos just before eating.