Serves 4 or 8 Tacos
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
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
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.