- 1 bunch cilantro
- 5 red radishes, sliced thin
- 1 cup roasted chipotle salsa, plus additional if desired
- 1 small head of red cabbage, shaved thinly
- 2 to 3 limes, cut into wedges
- 1 cup queso fresco, crumbled
- 8 or 16 corn tortillas (use 16 if doubling them, but it’s not necessary)
- 2 medium tomatoes (about 1 pound), cut into thick wedges
- 1/2 large red onion, peeled and cut into thick wedges
- 1 small or 1/2 large jalapeño pepper
- 1 small garlic clove
- 1/2 cup packed cilantro leaves
- 1/2 tablespoon chipotle in adobo, plus more to taste
- 1/4 cup canola or other neutral oil
- 1/4 teaspoon kosher salt
Preheat the oven to 450°F. Line a shallow baking sheet with parchment paper and place tomatoes, onions, jalapeño and garlic on parchment. Transfer to the oven and roast until charred and soft, 15-20 minutes for onions and garlic, and 30-35 minutes for tomatoes.
Transfer the vegetables to a blender and add cilantro, chipotle and salt. Purée the vegetables on medium speed until uniform and, with the motor running, slowly add oil to emulsify until incorporated. If the consistency of the salsa is too thick, add water, 1 tablespoon at a time, to adjust consistency to a smooth purée. Taste and adjust seasonings and let cool before serving, or cover and refrigerate until needed.
Add the chopped leftover brisket and one cup of chipotle salsa to a heavy-bottomed pot set over medium heat. Stirring frequently, warm the meat (this should take about 8-10 minutes). Warm tortillas in a dry, clean pan over medium heat, until heated through and slightly browned, about 2 minutes per side.
Divide tortillas among 4 plates. Layering two tortillas, lay out 2 tacos per plate, top with a scoop of the warmed meat mixture, some shaved red cabbage, a sprinkle of cheese, a few leaves of cilantro and garnish with some radish and a wedge of lime.
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