Name: Pulled Brisket Fajitas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons beef tallow or olive oil; 1 red bell pepper, sliced; 1 yellow pepper, sliced; 1 small red onion, sliced; 1 jalapeño, seeded and minced; Kosher salt and freshly ground black pepper; 3 cloves garlic, grated on a rasp; 1 teaspoon ground coriander; 1 teaspoon toasted cumin seeds; 1/2 teaspoon Aleppo pepper; 1 pound cooked beef brisket, chopped; Flour tortillas, warmed, for serving; Shredded Monterrey Jack cheese, pico de gallo and sour cream, for serving

Directions

Set up a grill for direct heat by building the coals evenly across the bottom.
Place a cast-iron pan on the grill and let get hot, then add the beef tallow or olive oil. Add the peppers, onions and jalapeño with a pinch of salt and toss to coat in the fat. Cook until beginning to char, 3 to 5 minutes. Stir in the garlic and spices and continue to cook until fragrant, 2 to 3 minutes.
When ready to serve: Add some brisket to a warmed tortilla. Top with the fajita mixture followed by the cheese, pico and sour cream, and serve. Alternately: Place a tortilla in a cast-iron pan on the grill. Sprinkle the surface evenly with cheese and toast until the cheese has melted and the tortilla is toasted, 2 minutes. Remove the cheesy tortilla from the pan, then top with the brisket, fajita mix, pico and sour cream. Fold over and serve.

Pulled Brisket Fajitas

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