Serves: 4

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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