Chopped Brisket Taco Recipe

Time30m

Serves4

Chimichurri crema, onions, queso fresco, cilantro

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Ingredients

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1
Prepare the Chimichurri Crema
In a blender, combine 1 cup of fresh parsley, 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 2 cloves of garlic, 1 teaspoon of red pepper flakes, salt, and pepper to taste. Blend until smooth and creamy.
2
Warm the Brisket
Heat the chopped brisket in a skillet over medium heat until warmed through, about 5-7 minutes.
3
Assemble the Tacos
In each taco shell, layer warmed brisket, diced onions, crumbled queso fresco, and chopped cilantro.
4
Finish with Chimichurri Crema
Drizzle chimichurri crema over the assembled tacos before serving.