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
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.
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
Make the Aioli
In a bowl, combine mayonnaise, chipotle peppers, lime juice, and minced garlic. Mix until smooth and set aside.
Taco Assembly
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.
Serve
Serve the brisket tacos warm, with extra BBQ sauce and aioli on the side if desired.
