Heat a large skillet over medium-high heat. Toast the flour tortilla on each side for approximately 30 seconds. On a cutting board, chop fresh smoked brisket into about 1/2-inch cubes and combine with the barbecue sauce in a small mixing bowl. Transfer the brisket to the warm tortilla and top with the Cheddar cheese, red salsa, sour cream and fresh cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.