Brisket Quesabirria Tacos
These Brisket Quesabirria Tacos are a fusion of two of our favorite foods, brisket and birria style tacos. Tender smoked brisket is simmered in a rich au jus then loaded into corn tortillas with smoked mozzarella before being fried to perfection in beef tallow. This recipe can be made in a skillet or a griddle like a Blackstone.
Equipment
- Skillet or Flat top grill
Ingredients
- 12 Street Taco Sized Corn Tortillas
- 12 Slices Smoked Mozzarella or Mexican Mozzarella
- 1 Pound Smoked brisket or burnt ends
- Beef Tallow or lard or cooking oil for frying
- 2 Cups Au jus or flavorful beef broth
Instructions
- Add the au jus or beef broth to a small pot along with the cooked smoked brisket. Bring to a boil then reduce to a simmer. Simmer for 30 minutes.
- Heat the beef tallow or cooking oil over medium heat. Working in batches, fry the corn tortillas for about 30 seconds.
- After frying for 30 seconds flip the tortillas over and add a slice of the mozzarella to each corn tortilla. Fry for 30 seconds, then add some of the warm brisket to half of the tortillas.
- Place the tortillas with the brisket and cheese on top of those with just cheese. Fold over into a taco and cook until the cheese is melty.
- Remove to a paper towel lined plate. Repeat the process with the remaining tacos.
- Serve warm along with a cup of the au jus for dipping.
Nutrition
Calories: 242kcalCarbohydrates: 23gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 394mgPotassium: 391mgFiber: 3gSugar: 1gVitamin A: 13IUCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!