South Texas-Style Tacos
This recipe can be adapted for smoked brisket or smoked chicken that you have smoked in your SmokinTex smoker.
Soft flour tortillas filled with slow-roasted meat are a specialty of many South Texas barbecue or Mexican restaurants.
Whether you call it carne asada or barbecue, the tender, flavorful meat makes a memorable sandwich.
You could use leftover brisket or take a shortcut and buy Hormel Beef Roast from the refrigerated cooked-meats section of your grocery store. The meat is tender, juicy and reasonably priced.
Walmart has fresh, uncooked flour tortillas, which can be cooked when you plan to assemble the tacos, or use precooked flour tortillas and warm them in a nonstick skillet or on a griddle. The tacos then are filled with shredded meat, sautéed onions and pepper Jack cheese. Serve with sliced avocado and coleslaw – either homemade or from a kit available in the produce section of your supermarket. Give the slaw a bit of pop with a sprinkle of cayenne pepper.
Anne Greer McCann is a Dallas restaurant consultant.
Coat a large skillet with a vegetable or olive-oil cooking spray and place over medium-high heat. When the pan is hot, add the onions and sauté until golden brown. Season with salt and pepper. Cover to keep warm and set aside.
Heat the beef roast in the microwave according to the instructions on the package. Let cool. Remove the cover and reserve about ¼ cup of the au jus. Discard the rest. Using two forks, shred the meat and toss with reserved au jus and barbecue sauce. Cover and keep warm.
Place a nonstick skillet or griddle over medium-high heat. Cook or warm the flour tortillas on both sides. (The uncooked ones crisp slightly, so they will stand up on the plate when filled. If you’re using precooked tortillas, warm them in a hot skillet, fill and fold over.)
Divide the grated cheese, onions and beef among the 6 warmed tortillas. Fold over or stand on a plate and secure with a wooden skewer as pictured.
Serve with coleslaw and sliced avocado. Makes 6 tacos.
Recipe adapted from the Dallas Morning News