Brisket Tacos
טאקוס בריסקט
A fusion dish marrying Jewish deli brisket with Mexican taco technique. Tender shredded beef is tucked into warm corn tortillas and brightened with cilantro, onion, and lime.
Ingredients
- •2 lb beef brisket
- •1 tbsp oil
- •1 onion, sliced
- •3 cloves garlic, minced
- •1 tsp ground cumin
- •1 tsp chili powder
- •1 cup beef broth
- •12 corn tortillas
- •1/2 cup chopped cilantro
- •1/2 cup diced onion
- •2 limes, cut into wedges
- •Salt and black pepper to taste
Instructions
- 1
Season the brisket with salt, pepper, cumin, and chili powder.
- 2
Brown the brisket in oil, then add the sliced onion and garlic.
- 3
Pour in the broth, cover, and braise until the meat is very tender.
- 4
Shred or chop the brisket and return it to the braising juices.
- 5
Warm the tortillas on a dry skillet or directly over a flame.
- 6
Fill each tortilla with brisket.
- 7
Top with diced onion, cilantro, and a squeeze of lime.
- 8
Serve immediately with salsa if desired.
Kosher notes
Corn tortillas are often naturally kosher, but verify commercial brands and broth; avoid dairy garnishes on a meat taco.
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