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I’ve got several brisket recipes on my Youtube channel, and I always make a large amount to make sure I have leftovers. My Brisket Street Tacos are great for that leftover brisket.
The good thing about brisket is that it’s tender and tasty for several days after I cook it. There are lots of ways to use it in other meals, just like this one I’m getting ready to talk about.
I pulled my ingredients out of the fridge (and cabinet) to make sure I had everything. The star of this dish, or course, is my tender leftover brisket.
Brisket tacos are versatile. They’re a fun spin on Taco Night, a perfect addition to tailgating, or a delicious appetizer during a party.
Let’s build these tacos!
We’re talking simple and quick here, folks. This leftover recipe is super easy and doesn’t require cooking or grilling.
I walk you through making these leftover brisket tacos in my Youtube video. The instructions are also at the bottom of this article.
I laid my tortillas flat to get them ready for the rest of the ingredients.
Pile a couple of pinches of meat onto each tortilla.
I laid one slice over the meat.
I covered the avocado with this shredded cheese.
I took a little of both and placed them on top of the ingredients.
Hot sauce brings the heat and sets the whole dish off. I dashed some of this hot sauce on each of my tacos.
I poked a hole in the top of the container so it came out slowly. I didn’t want to drown my tacos! A few shakes across the top and my brisket street tacos were ready to eat.
Once you add all the ingredients, they’re ready to devour. Eat them immediately or put them in a storage container and take them to a party to impress your friends.
Once I’d put everything together, I pushed the tortilla’s two sides together (I filled them a little too full) and took a big bite. The cilantro and red onion added spicy flavor, the Killer Hot Sauce brought the heat. The corn tortilla was soft and the leftover brisket was tender and juicy. I’m telling you, these ingredients had a party in my mouth.
This is one of my easiest recipes and I recommend using it the next time you have some leftover brisket.
One or two of these are perfect if you’re serving them as appetizers or finger foods at a party. If they’re going to be dinner, plan on three or four per person, depending on what you’re serving with them.
I didn’t use much of anything to make these tacos except my fingers. It’s helpful to have:
A butcher block (to lay out the tortillas on)
A small knife to chop up the cilantro and avocado
