Leftover Brisket Tacos with Salsa Verde & Pickled Onions
BY: Snake River Farms
- 1-2 pounds cooked SRF Brisket, chopped Buy Now
- Beef broth, optional for reheating brisket
- 12-16 street taco sized tortillas (corn or flour)
- ¼ cup pickled red onions (recipe follows, can be made in advance)
- Chopped cilantro and onion as desired
- Lime wedges
Easy Pickled Red Onions
- 1 large red onion, halved and thinly sliced into half moons
- ½ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 ½ teaspoon kosher salt
- 5-6 whole peppercorns
- 1 cup water
- 2 pounds green tomatillos husks removed and rinsed
- 2 cloves garlic
- 2 serrano or jalapeño chiles or more to taste
- 1 cup cilantro leaves and upper stems
- 1/4 cup roughly chopped white onion
- 1 teaspoon kosher or coarse sea salt or to taste
- 2 tablespoons safflower or corn oil
Reheat the brisket. In a large skillet over medium heat, add the brisket and a small amount of beef broth if desired to keep the brisket from drying out. Cook until warmed through, then remove from heat and set aside.
Heat tortillas until softened.
Add large spoon full of brisket to tortilla and top with salsa, onion/cilantro mixture as desired and serve with a side of pickled red onion and limes.
Easy Pickled Red Onions
In a jar with a lid, or other heat-safe glass or ceramic container with a lid, add the thinly sliced red onions.
In a microwave safe bowl or glass measuring cup, add the vinegar, sugar, salt, and peppercorns. Microwave for 30 seconds and stir until the sugar and salt have dissolved. 30 seconds.
Add 1 cup of water to the vinegar mixture and warm for 30-60 seconds in the microwave. Carefully pour the mixture over the onions and let sit at room temperature for 30-60 minutes.
Cover and refrigerate for at least 2 hours before serving. The onions will turn a bright pink color. For best flavor, keep refrigerated and use within 3-5 days.
Place tomatillos, garlic cloves and chiles in a pot and add enough water to cover. Cook on high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but not coming apart.
Transfer the tomatillos, garlic, chile and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be.
In a medium saucepan, pour the oil, and heat on medium heat. Once oil is warm, pour in the salsa verde, bring to a simmer, and cook for 6 to 8 minutes until salsa thickens a bit and deepens its flavor and color. Remove from heat.
Allow to cool to room temperature and serve. Once cooled, may be stored in a closed container in refrigeration for up to 21 days.