Smoked Brisket & Queso Fresco Taco - | WBTV Charlotte

Smoked Brisket & Queso Fresco Taco

Presented by Chef Timothy Groody, Fork! Restaurant

Serves 4 or 8 Tacos

Filling

12 oz smoked brisket

½ cup shredded Monterey jack cheese

½ cup homemade bbq sauce or your favorite bbq sauce

¼ tsp cumin

Shred the brisket.  Mix all together.

Pickled Green Tomato Salsa

½ cup sliced pickled green tomatoes

3 T diced red onion

3 T chopped cilantro

1 T pickling juice

1 tsp lime juice

Mix and let marinate at least 1 hour

Other Ingredients

Rosa's Queso Fresco.  Made at Cackleberry farm in Concord.  Available at select Mexican groceries or from Coldwater Creek Farm.  Davidson Market and Atherton Market

16 Corn ( 2 per taco) or 8 flour tortillas.  They are more authentic at a Mexican grocery)

½ cup Shredded Cabbage

Assemble

Heat the filling slowly on the stove with a little water.  Keep the filling wet but not runny. When hot heat the tortillas in the oven or in a dry pan on the stove.  This takes less than a minute.  Place taco shells on a plate. First spread cabbage, then meat then salsa, then queso fresco.  Serve and Enjoy!!!!!

Powered by Frankly