Killen's BBQ's Brisket Tacos
These brisket tacos are paired with roasted tomato salsa and fresh-made pico de gallo—a tailgate pleaser for sure! Toss the brisket in, and you're on your way to a victory!
Ingredients
Smoked Brisket Tacos
- ½ pound smoked brisket (chopped) (your choice, but we prefer Killen's BBQ's smoked brisket for this recipe!)
- 12 corn tortillas
Pico de Gallo
- 3 onions, diced small
- 3 jalapeños, seeded and diced small
- 2 cups cilantro, chopped
- 1 lime, for juice
- Salt and pepper, to taste
Roasted Tomato Salsa
- 7 Roma tomatoes, halved
- 6 garlic cloves
- 1 onion, halved
- 1 jalapeño, steamed, halved, and seeds discarded
- 1 Tablespoon lime juice
- 2 teaspoons kosher salt
- ½ teaspoon ground cumin
Instructions
Pico de Gallo
- Using a small bowl, mix all ingredients together and season with salt and pepper.
Roasted Tomato Salsa
- Preheat oven to 400℉.
- Arrange the Roma tomatoes (skin side up), garlic cloves, onion, and jalapeño (skin side up) in an even layer on a large baking sheet. Roast about 10 minutes or until the tomatoes and jalapeños have blistered and blackened thoroughly on top.
- Remove pan from the oven; peel and discard the skin from the tomatoes.
- Once cooled, transfer the tomatoes, garlic, onion, and jalapeño to the bowl of a food processor or blender and blend until smooth.
- Season with the remaining ingredients and adjust with salt and pepper. Place in an airtight container and reserve.
Assembly
- Arrange the tortillas down on a plate, top with the brisket, salsa, and pico de gallo.
Tried this recipe?Let us know how it was!
