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Charred Brisket Tacos

Charred Brisket Tacos

Prep
5 mins
Cook
10 mins
Serves
2-4

Charred brisket tacos with pickled pink onions & smoky chipotle-lime crema

Ingredients

For the tacos:

  • 300-400 g pre-cooked brisket slices
  • 6-8 small corn or flour tortillas
  • 1 tsp ancho chilli powder
  • olive oil
  • 100 ml white vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 5 whole black peppercorns
  • 1/2 tsp coriander seeds
  • 1 tbsp chipotle paste
  • juice of 1 lime
  • 1 garlic clove finely grated
  • pinch of salt
  • 1 lime halved
  • crumbled queso fresco or feta optional

For the pickled onions:

  • 1 red onion thinly sliced

For the chipotle-lime crema:

  • 100 ml sour cream or crème fraîche

To finish:

  • fresh coriander

Directions

List Steps
Step 1 of 6
1
Pickle the onions: Place sliced onion in a bowl or jar. Heat vinegar with sugar, salt, peppercorns, and coriander seeds until just simmering. Pour over onions and let sit for at least 30 minutes (or make ahead and refrigerate).
2
Make the crema: Mix the sour cream with chipotle paste, lime juice, garlic, and a pinch of salt. Chill in the fridge until ready.
3
Prep the brisket: Slice or shred the brisket into bite-sized pieces. Toss with a little olive oil and the ancho chilli powder.
4
Grill the brisket: Preheat your gas BBQ to medium-high. Using a hot grill pan or directly on the grates (with foil if needed), char the brisket pieces until they get some crispy edges and caramelisation — about 5–7 mins, turning occasionally.
5
Toast the tortillas: Warm the tortillas directly on the grill for 10–15 seconds each side until lightly blistered and pliable.
6
Build the tacos: Layer charred brisket, a few pickled onions, a drizzle of crema, and a scatter of coriander. Squeeze over grilled lime halves for smoky zing.
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