OMG! I obviously had leftover beef brisket left over from last weeks post, so I made tacos. Beef Brisket Street Tacos! What else would I do? So delicious the second time around!
Last week I posted the most awesome Beef Brisket recipe from Tujague’s restaurant in NOLA. Obviously, I had a ton of leftovers even after feeding friends and family! So I was looking for something to make with all the leftover meat, guess what? Tacos were in order! As you may guess from all my posts, I love tacos! The perfect small plate meal for me cause that’s how I eat. Little and often.
Anyway, I pickled some onions and made an avocado cream sauce to top this super simple meal. It’s so funny what you can do with leftovers even if they are a completely different type of cuisine. Some added spice and a little something, something. It’s all good. Beef Brisket street tacos. Yum-me! This recipe also works great with leftover pot roast!
Of course in my timeline of making these beauties, my dog Charlie counter surfed four tacos that I made for pictures. I can’t even eat four fully loaded tacos! He is on doggy Prozac and still counter surfs. I guess Prozac doesn’t stop the need for a good taco! I will probably pay for it for days! UGH! I love my dog and he loves my cooking! LOL!
Look at these beauties! The avocado cream sauce and pickled onions make them over the top delicious!
- olive oil
- 2 cups leftover brisket or pot roast (click on the link in the post for the brisket recipe)
- 1/2 cup chopped green chilies
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/8 tsp Cayenne pepper
- 1 tsp Mexican oregano
- 1 tsp salt
- 1 tsp pepper
- [br][b]Pickled Onions[/b][br]
- 1 large purple onion thinly sliced
- 2 cups apple cider vinegar
- 1 cup of water
- 3 tbs kosher salt
- 4 tbs sugar
- [br][b]Avocado Cream[/b][br]
- 1 avocado
- 1 cup Mexican crema table cream (or sour cream)
- 1 clove garlic
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp Cheyenne pepper
- [br][b]Extras[/b][br]
- Corn tortillas
- Chopped cilantro
- Cojita cheese or Monterrey Jack
- Heat a liberal amount of olive oil in a medium size fry pan.
- Add leftover brisket or pot roast, green chilies, garlic powder, cumin, Cheyenne pepper, oregano, salt, and pepper. Mix well.
- Heat through until the meat mixture becomes browned.
- [br][b]For the Pickled Onions[/b][br]
- Thinly slice the onions (I used a mandolin) and place in a large mason jar or any glass container.
- In a saucepan heat apple cider vinegar, water, salt, and sugar until dissolved.
- Pour cider mixture over the onions and cover.
- Let sit for at least an hour.
- Can be stored in the refrigerator for up to two weeks.
- [br][b]For the avocado cream sauce[/b][br]
- In a food processor or blender add the avocado, crema, garlic clove, cumin, salt, pepper, and Cayenne.
- Process until combined and smooth.
- [br][b]Assembling the tacos[/b][br]
- Warm the corn tortillas in the microwave for 30 seconds.
- Place a small amount of the meat mixture in the tortilla. Top with onions, cheese, cilantro, and the avocado cream sauce.
- Serve and Enjoy!
So easy to make and a delicious addition to just about anything! Tacos, sandwiches, nachos, omelets, out of the jar… On top of pretzels. OMG, I sound like a pregnant woman. LOL! I love pickled onions! Sweet and spicy, Just like me! Ha.
Pet peeves in my life.. Group email messages and the people can’t respond to just the sender instead of “reply all” (I could care less if you plan on attending or if you think something is funny), traffic, political ads, stupid drivers, and crazy cold weather. I like simple day to day stuff with no drama. Today wasn’t normal. I’m sitting here writing my post in long johns, sweat pants, down jacket, wool hat, turtle neck, socks, and my heat is set to 72 degrees. This silly cold snap has taken me for a loop.
We are so spoiled here in Colorado that when the inevitable cold snap happens, it stinks! This type of “cold” doesn’t usually happen until January or February. I fear a super cold winter in Colorado. Mainly I feel bad for my dogs, they hate the cold. I can always bundle up and going to bed with a hat on my head isn’t so weird right? Laura Ingalls in modern time. My hat just has a Bronco’s logo on it! I don’t own a bonnet! Thank God and HA!
Last Saturday on my friend’s porch down the street from my place at 3 pm and 75 degrees. Stunning view, great company, and Le Crema. The light was perfect. Life is good…
Okay, after having the “perfect” fall days in the ’70s and 80″ we were due for a freaking cold snap! We sure got it! Crap it was cold today! Minus 15 degrees tonight. Really? It’s November, right?
Thanks for the awesome recipe. I just tried it on my offset smoker and my son liked it very much.
Keep posting.
Delicious!!!
Absolutely delicious! Made the exact recipe and it was superb! I will definitely be making this again.Thank you for another great recipe.
My hubby is on a BBQ cooking team so we “test” a lot of briskets. This recipe was SO good to make with leftovers. I’m sharing with friends, which I never do. Thanks!
Wow! That’s really cool!!! Thanks for letting me know!
These recipes look great! It’s awesome to see so many delicious recipes in one place.
is it cayenne or what the heck is a Cheyenne pepper???
Silly spell check Sue! Thanks for pointing it out! 🙂
This rocks! I would devour a few of these right now. I really love your crema avocado sauce, that is right up my alley. At the Eggfest last weekend one of my favorite of the 40 samples we judged was pork tenderloin with a “Bam” sauce, think guacamole as a sauce with a kick to it.
I would love to know what “Bam” sauce is! I love the name!
YUM!!!!
Thanks! They were tasty! Hope to see you and Ari sometime soon!
Wow! That’s so cool! Thank you!!!