Tacos Recipe
Brisket, pulled pork or monthly feature (Ask your server)
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Ingredients
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Protein (choose one: brisket, pulled pork, or monthly feature)
Tortillas & finishing
Pickled onion & quick slaw
Sauces & toppings
Seasoning for reheating protein (if needed)
Method
Protein (choose one)
If using smoked brisket
Warm sliced or shredded brisket gently to preserve moisture: place brisket in an ovenproof dish, add 1/4 cup beef stock, cover tightly with foil, and bake at 300°F (150°C) for 20–30 minutes until warmed through. For shredded brisket, toss with the warming liquid and 1/2 tsp smoked paprika and 1/4 tsp cumin to refresh flavor.
If using pulled pork
Reheat pulled pork in a saucepan over medium-low heat with 1/4 cup chicken or pork stock and 1–2 tbs of reserved sauce (or a mixture of apple cider vinegar and a little brown sugar) until moist and hot, about 8–10 minutes, stirring occasionally. Finish with a pinch of salt and 1/4 tsp smoked paprika if desired.
If using monthly feature
Follow the server/chef notes for reheating and seasoning. As a general method, reheat gently in a covered pan with 1/4–1/2 cup stock or sauce until warm, then taste and adjust seasoning.
Pickled onion & quick slaw
Combine the thinly sliced red onion, cabbage, apple cider vinegar, sugar, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp olive oil in a bowl. Toss until evenly coated. Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) so the onions soften and flavors meld. Taste and adjust salt or vinegar as needed.
Tortillas & assembly
Warm tortillas: heat a large skillet or griddle over medium-high. Brush each tortilla lightly with oil (or spray) and warm 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm while you finish the rest.
Build each taco: place 2 warmed tortillas on a flat surface. Divide 3–4 oz (about 1/6 lb) of the chosen warmed protein among each set of two tortillas (approx. 12 tacos total). Top the protein with a small handful (about 2–3 tbs) of quick slaw/pickled onion, a drizzle (about 1 tsp) of crema, 1/2 tsp hot sauce or chipotle sauce (more to taste), a sprinkle of chopped cilantro, crumbled cotija (about 1 tsp), and pickled jalapeños if desired. Squeeze fresh lime over each taco to finish.
Serve immediately while warm. Provide extra lime wedges, hot sauce, and crema at the table.