Pulled Brisket Fajitas
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 351
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 94
- Sodium
- 385
- Total: 30 min
- Active: 25 min
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.