Shredded Beef Brisket Tacos

May 6, 2011  •  Sandwiches

It’s Friday, and doesn’t an easy recipe that makes use of leftovers sound perfect? Tacos can be simple or elaborate. You can use flour or corn tortillas. They can be soft or crispy. And you can add whatever toppings you like. And that’s the beauty of tacos!I made a barbecue braised beef brisket earlier this week and shredded the leftovers to make tacos. I opted for corn tortillas because I think they have more taste than flour, and I opted for soft tacos to avoid the waistline implications of crispy fried taco shells. As for fillings, I used simply what I had on hand – a little fresh avocado, some cheddar cheese, diced tomatoes, and a sprinkling of cilantro. I would have added a squeeze of lime juice if I had had it on hand. You can also use salsa, other cheeses (queso fresco and some pickled pink onions would be good with the beef), sour cream – whatever makes you happy!

Shredded Beef Brisket Tacos
Prep time
Cook time
Total time
Recipe type: Entree,Sandwich
Serves: 1
  • 4 ounces shredded beef brisket
  • 2 tortillas, corn or small flour
  • toppings of choice (avocado, cheese, cilantro, tomatoes, salsa, sour cream, lime, picked onions)
  1. Heat brisket slightly while you warm tortillas in the microwave. Divide beef evenly between the two tortillas and add desired toppings.



3 Comments  •  Comments Feed

  1. An Alaskan Cooks | Alaska Food and Wine says:

    Nice photos and it looks like an easy sandwich to make. I think your readers would appreciate it if you include your actual brisket recipe in the post (or a link to your recipe) to bring the post into the cooking realm.

  2. Lea Ann says:

    I’m with you; corn, not fried, nice and steamy heated the Rick Bayless method.

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