Smoked Brisket & Queso Fresco Taco

Presented by Chef Timothy Groody, Fork! Restaurant

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

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


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!!!!!