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.
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
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.
Calories: 242 kcal Carbohydrates: 23 g Protein: 20 g Fat: 8 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 48 mg Sodium: 394 mg Potassium: 391 mg Fiber: 3 g Sugar: 1 g Vitamin A: 13 IU Calcium: 65 mg Iron: 2 mg