Recipe courtesy of The Pit Room
The Pit Room Brisket Taco
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 taco
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 722
- Total Fat
- 48 g
- Saturated Fat
- 22 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 34 g
- Cholesterol
- 153 mg
- Sodium
- 1283 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 taco
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 722
- Total Fat
- 48 g
- Saturated Fat
- 22 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 34 g
- Cholesterol
- 153 mg
- Sodium
- 1283 mg
Ingredients
Directions
- 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.
