Jake’s birthday was a few days ago, and his sister, Roxanne, sent him an incredible, down-home, Texas-style dinner. It was a Goode Company (http://store.goodecompany.com/) marinated beef brisket, cheesy jalapeno bread and 3 bottles of BBQ sauce.
My mouth was, quite literally, watering as we ripped open the box that arrived on our door step.
The brisket was GIANT.
[I may have licked the packaging, I was so excited... Don't judge me...]
Well, so far, we’ve gotten 3 FULL meals out of it (with friends joining us for dinner 2 of those nights), and we still have more. Talk about a delicious HUNK of meat!!
These tacos are some of the very best tacos I’ve ever had… Seriously. My mouth is watering just thinking about them!!!
Serves a TON.
* Goode Company beef brisket, prepared according to package directions, carved, and turned into leftovers (this recipe assumes it’s been in the fridge overnight)
* 1 bottle Goode Company BBQ sauce
* 1 cup water
* Fresh pico de gallo (recipe follows)
* 1 package small corn soft tortillas
* Oil, for frying
* 1 can vegetarian refried beans
* 1/2 cup Pepper Jack cheese, shredded
* Cotija cheese, crumbled (hard Mexican cheese)
* Mexican cheese blend, shredded
* Sour cream
* 1/4 cup cilantro, chopped
In a slow cooker, add leftover brisket, BBQ sauce and water. Cover and cook on low for 3 hours. Using 2 forks, shred the meat into bite-sized chunks (or smaller). Serve hot.
Pico de Gallo:
* 5 Roma tomatoes, chopped (you can used a 15 oz can diced tomatoes in a pinch, but fresh is always best)
* 1 small onion, finely chopped
* 1 small bunch cilantro, finely chopped
* Juice from 1/2 lime
* Salt, pepper and garlic powder
In a small bowl, combine the tomatoes, onion, cilantro and lime juice. Sprinkle with 1/2 tsp pepper, 1 1/2 tsp garlic powder and 1 tsp coarse salt. Taste and adjust salt and garlic powder to your liking (I like mine with just a bit more salt and garlic powder). You can also add 1/4-1/2 tsp red pepper flakes for a “kick.”
Combine the beans and Pepper Jack cheese in a food processor. Pulse until well-combined. Scoop into an oven-safe dish and bake for 10-12 minutes at 350 degrees F.
In a medium skillet, add oil until it’s about 1 inch up the sides of the skillet. Heat oil to 325 degrees F. Fry tortillas, 2 at a time, until soft and pliable, about 20 seconds per side. Using tongs, transfer tortillas to a paper towel-lined plate. Dab off excess oil with a separate paper towel. Do not skip this step – corn tortillas will fall apart when you move to your assembly.
Use your imagination! Here’s how we did it:
Spread a spoonful of refried beans in the middle of the tortilla. Layer with hot BBQ brisket. Top with Mexican cheese, pico de gallo and a few sprigs of cilantro. Sprinkle with Cotija cheese and a dollop of sour cream (if desired).
Eat as many as humanly possible.
Did this recipe make you Smile? I would be honored if you’d become a Facebook fan of mine! Click here (or copy and paste this link into your browser:https://www.facebook.com/pages/Smiles-in-the-Kitchen/143789102327574).