Leftover Brisket Breakfast Tacos

ACTIVE TIME: 20 MIN. I TOTAL TIME: 20 MIN. I MAKES: 6 TACOS

Ingredients:

  • Leftover chopped brisket
  • 6 Eggs
  • Avocado
  • Pickled red onions
  • Sliced lime
  • Cotija cheese
  • 12 Corn tortillas
  • Canola or vegetable oil
  • Crushed red pepper flakes
  • Paprika
  • Kosher salt
  • Cilantro Lime Taqueria Street Sauce

Instructions:

  1. Preheat a griddle to 300°. Drizzle roughly 2 tablespoons of oil on the heated surface and “fry” the corn tortillas in batches by coating in oil and cooking until slightly golden brown.
  2. When all of the tortillas are done, turn the griddle to low and stack tortillas in two’s. Making six tacos in total.
  3. Add cotija cheese, chopped brisket and pickled onions; allowing the cheese to melt and brisket to reheat.
  4. While the cheese is melting, heat a skillet over medium-high and begin frying the eggs. I make mine over medium, with a bit of runny yolk in the middle. Top the cooked eggs with a dash of salt, paprika and crushed red chili flakes.
  5. Place a fried egg on top of each taco and serve immediately with sliced lime, avocado and cilantro lime street sauce.

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