Brisket Taco Recipe
slow roasted brisket tossed in house bbq sauce, with chipotle aioli, pico de gallo, crisp cabbage, crispy shallots & fresh cilantro in a flour tortilla
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Ingredients
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Brisket
Chipotle Aioli
Vegetable Toppings
Tortillas
Method
Brisket Preparation
- 1
Slow Roast the Brisket
Preheat your oven to 300°F (150°C). Rub the brisket with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Place it in a roasting pan and cover tightly with foil. Roast for 3-4 hours until tender.
- 2
Combine with BBQ Sauce
Once the brisket is cooked, let it rest for 30 minutes before shredding. Toss the shredded brisket in BBQ sauce until well coated.
Chipotle Aioli Preparation
- 3
Make the Aioli
In a bowl, combine mayonnaise, chipotle peppers, lime juice, and minced garlic. Mix until smooth and set aside.
Taco Assembly
- 4
Assemble the Tacos
Warm the flour tortillas in a pan or microwave. Fill each tortilla with a generous amount of shredded brisket, followed by chipotle aioli, pico de gallo, crisp cabbage, crispy shallots, and fresh cilantro.
- 5
Serve
Serve the brisket tacos warm, with extra BBQ sauce and aioli on the side if desired.