Hey y’all! You know how much I love a good brisket recipe, but let me tell you—leftovers might just be the best part. Today, we’re turning that tender, smoky Permaculture Pastures brisket into irresistible tacos that’ll make you wish every night was taco night.
We’re layering these tacos with flavorful toppings like black beans, pickled red onions, creamy avocado sauce, and a crisp Mexican coleslaw. And here’s the kicker: we’re frying the tortillas in beef tallow for that golden, crispy edge. Trust me, these tacos are next-level Southern-Mexican comfort food.
Why Our Brisket?
Our grass-fed brisket is raised with love and care here at Permaculture Pastures. It’s packed with flavor, nutrients, and that good-for-you goodness you can only get from pasture-raised beef. Plus, using your brisket leftovers means nothing goes to waste.
Ingredients
For the Tacos:
• 2–3 cups shredded leftover Permaculture Pastures brisket
• 1 (15 oz) can black beans, drained and warmed
• Corn tortillas (fry them in beef tallow for extra flavor)
• Beef tallow (for frying)
For the Pickled Red Onions:
• 1 large red onion, thinly sliced
• ¾ cup apple cider vinegar
• ¾ cup water
• 1 tablespoon sugar (or honey for a Paleo option)
• 1 teaspoon kosher salt
For the Mexican Coleslaw:
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey (optional)
• Salt and pepper to taste
For the Creamy Avocado Sauce:
• 1 ripe avocado
• ½ cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• Salt and pepper to taste
Instructions
1. Make the Pickled Red Onions:
1. In a small saucepan, combine the apple cider vinegar, water, sugar (or honey), and salt. Heat over medium until the sugar dissolves, then remove from heat.
2. Place the sliced red onions in a jar or bowl and pour the warm liquid over them. Let them sit for at least 30 minutes or up to overnight in the fridge.
2. Make the Mexican Coleslaw:
1. In a large bowl, combine the shredded cabbage, carrots, and cilantro.
2. In a separate small bowl, whisk together lime juice, olive oil, and honey (if using). Pour over the coleslaw and toss to coat. Season with salt and pepper to taste.
3. Make the Creamy Avocado Sauce:
1. In a blender or food processor, combine the avocado, sour cream, lime juice, and garlic. Blend until smooth. Season with salt and pepper. If it’s too thick, add a splash of water to thin it out.
4. Fry the Tortillas:
1. Heat a few tablespoons of beef tallow in a skillet over medium heat.
2. Fry each tortilla for 30–45 seconds per side until they’re golden and slightly crispy. Place them on a paper towel-lined plate to drain.
5. Assemble the Tacos:
1. Heat your leftover brisket in a skillet or microwave until warmed through.
2. Fill each fried tortilla with brisket, a spoonful of black beans, a scoop of coleslaw, and a few pickled red onions.
3. Drizzle with the creamy avocado sauce and garnish with extra cilantro if you like.
Why Fry Tortillas in Beef Tallow?
Y’all, frying tortillas in beef tallow gives them a golden, crispy edge and adds a depth of flavor you just can’t get with vegetable oil. Plus, it’s a great way to use the tallow from your Permaculture Pastures brisket or ground beef—talk about no waste!
Serving Suggestions
These tacos are perfect on their own, but if you want to take it up a notch, serve them with:
• Mexican Rice: A warm and comforting side dish.
• Chips and Salsa: For a little crunch and spice.
• Margaritas or Sweet Tea: Because every good meal deserves a refreshing drink.
Y’all, these brisket tacos are what leftovers were made for. With every bite, you’ll taste the love and care we put into our grass-fed beef. So grab those brisket leftovers and whip up a meal that’s sure to impress even the pickiest eaters.
Happy cooking, friends!
Addison Smith
Permaculture Pastures