Brisket Tacos
One of my go to tacos when having smoked brisket in Texas. It Just makes perfect sense this Tex-Mex delicacy. I prefer small 15-20 cm flour tortillas to keep it authentic but you certainly can use corn tortillas as well.
Just Add;
Salsa Pico De Gallo, Chipotle Mayonnaise & Avocado Slices
Pico De Gallo - Salsa Cruda
yield 1.5 cups
1 Medium tomato- small dice
1/2 white or red onion small dice
1/4 cup fresh cilantro
1 israeli hot green pepper deseeded and minced- if you want it really spicy use the seeds as well. Substitute any hot chili or If you can find a real Jalapeño or a Serrano chili pepper even better.
1/2 teaspoon salt to taste
2 Tablespoons freshly squeezed Lime or lemon juice
-Mix all the ingredients in a bowl and adjust the flavor with salt and lime juice.
Chipotle Mayonnaise
All Mexican chilies have a dual personality. One when they are fresh and the other when they are dried. In this case a fresh jalapeño is dried and smoked and metamorphosizes into a chipotle chili. Sold usually in Adobo sauce. These work amazingly well when blended up with some good quality mayonnaise like Hellmans or make your own with our recipe for homemade from our blogs. www.aaronsrealbbq.co.il/post/make-your-own-garlic-mayonnaise
I add two chipotle chilies in adobo for every 1/2 cup mayonnaise. I like it spicy if you want you can control the heat by adding only one or more if you want it spicier. You can put in in a container or jar a keep in in your refrigerator for future uses.
Remember be creative and enjoy!
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