BBQ Brisket Tacos
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes | Yields: 4 tacos
Ingredients:
Pickled Onions:
- 1 red onion, thinly sliced
- 3/4 cup Simply Nature Organic Apple Cider Vinegar
- 3/4 cup water
- 1 tbsp Baker's Corner granulated sugar
- 1 tsp kosher salt
Tacos:
- 6 ounces Pueblo Lindo Hot Chorizo
- 1 can Casa Mamita Traditional Refried Beans
- 14 ounces Park Street Deli Pulled Beef Brisket*
- 4 Pueblo Lindo Soft Taco Flour Tortillas
- 1/2 cup Burman's Original BBQ Sauce
- 1 container Park Street Deli Coleslaw*
- 1 jalapeno, sliced
- 1 avocado, diced
- 1/4 cup cilantro, roughly chopped
- 1 cup pickled onions
- 4 limes, halved
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- For the pickled onions, add thinly sliced red onion to a glass jar or bowl. Set aside.
- Add apple cider vinegar, water, granulated sugar and salt to a small saucepan on the stove over medium heat.
- Whisk together until the sugar and salt dissolve. Bring to a boil and then remove from the heat.
- Pour the hot liquid over the sliced red onions.
- Let cool down to room temperature, about 20-30 minutes, before using. Refrigerate any leftovers.
- To prepare the tacos, heat a sauté pan to medium heat. Cook chorizo until done, drain and reserve.
- In a small sauce pan, heat refried beans, stirring occasionally.
- Warm brisket according to package instructions.
- Meanwhile, in a hot skillet, heat tortillas for 2 minutes on each side.
- Spread refried beans on tortillas.
- Distribute brisket, chorizo, coleslaw, jalapenos, avocado, cilantro, and pickled onion evenly among the tortillas. Drizzle with barbecue sauce. Garnish with lime.
TIP: You can make the pickled onions ahead and store them in the refrigerator for up to 2 weeks so you always have them ready for tacos!
Recipe Courtesy of Chef Jose, ALDI Test Kitchen