Add: Brisket Or Chorizo Recipe

Prepare brisket

If using pre-smoked brisket, slice or roughly chop into bite-size pieces so it can be warmed and crisped. Measure 2 cups of chopped brisket.

Marinate briefly

In a small bowl combine olive oil, smoked paprika, garlic powder, black pepper, kosher salt and lime juice. Toss the chopped brisket in the marinade to coat. Let sit 10 minutes while you prepare aromatics.

Cook aromatics

Heat a large skillet over medium heat. Add 1 tsp butter or neutral oil. Add the diced onion and cook 3–4 minutes until translucent. Add minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant.

Warm and crisp brisket

Add the marinated brisket to the pan and spread into a single layer. Cook 3–5 minutes without stirring to allow edges to caramelize, then stir and cook another 2–3 minutes until heated through and slightly crisped. If pan is dry, add up to 2 tbsp water or beef broth to loosen and prevent sticking.

Finish

Stir in chopped cilantro, adjust seasoning with salt and pepper to taste, squeeze a lime wedge over the meat, then remove from heat and serve immediately.

Brown chorizo

Heat a large skillet over medium heat. Crumble the chorizo into the dry pan (no extra oil needed if using fatty chorizo). Cook, breaking up with a spatula, 5–7 minutes until well browned and cooked through.

Drain excess fat (optional)

If there is excessive fat in the pan, carefully drain off most of it, leaving a tablespoon so the meat stays moist and flavorful.

Add aromatics

Reduce heat slightly, add 1 tsp butter or a splash of oil if pan is dry, then add the diced onion. Cook 3–4 minutes until softened. Add minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant.

Finish

Stir everything together and cook 1–2 more minutes so flavors meld. If mixture seems dry, add up to 2 tbsp water or beef broth. Remove from heat, stir in chopped cilantro, squeeze lime wedge over, and season with salt and pepper to taste.

Use the prepared brisket or chorizo as an add-on to tacos, burritos, bowls, nachos or as a protein topping. Garnish with extra cilantro and lime wedges. Serve immediately while hot.

Leftovers can be refrigerated up to 3–4 days. Reheat gently in a skillet over low-medium heat, adding a splash of water or broth to loosen if needed.