Tuesday, July 12, 2011

shredded beef brisket tacos w/homemade pico de gallo

As promised in yesterday's post, I wanted to show you how I turned leftover
smoked beef brisket into another meal!
This 'cook once, eat twice' dinner was so delicious ... & tasted so authentic
that for a second there, we almost thought we were south of the border ...
especially since we had Mexican music playing. 

OK, so the pico de gallo, well, that just put this meal over the top!
Let's start with that first cause it looks so pretty in my pic!

Told ya!
Isn't this gorgeous?!
It's super simple to make.
You need a few firm tomatoes, 1 small onion, 3 jalapeno peppers, cilantro, lime juice, and salt. These quantities are approximate ... you might need to increase or decrease the numbers, depending on the size of the vegetables you find, or less peppers if you don't like things too spicy.
Dice up all the veggies, squeeze on the lime juice & sprinkle with salt.

I used a mix of red & yellow tomatoes ... ya, that took the wow factor up a notch or 2;)

Now to the tacos.
Here are the ingredients you'll need:

                                                        And a beef brisket, of course!

Shred it up with a knife & fork into bite-size pieces.
Add in your seasoning & about 1/2 cup of water & mix together.
Simmer for 15-20 minutes for meat to absorb all the flavors.
Lastly, toss in some chopped cilantro & 1/2 cup diced onion.


Muy bien, if I say so myself!

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