Fiery Tex-Mex Cookout Lunch: Street-Style Chipotle BBQ Brisket Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs beef brisket, cut into large cubes
• 1 cup Chipotle BBQ Sauce (store
• bought or homemade)
• 8 small corn tortillas
• 2 cups shredded coleslaw mix
• 1 cup pickled onions
• 1 cup cotija cheese, crumbled
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the beef brisket cubes with the Chipotle BBQ Sauce, ensuring that each piece is evenly coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for optimal flavor.
2. Preheat your grill to medium high heat. Grill the marinated brisket cubes until they reach an internal temperature of 165°F, turning occasionally and basting with any remaining sauce. This should take approximately 8 10 minutes.
3. Warm the corn tortillas on the grill for about 30 seconds per side or in a dry pan until they are slightly charred and pliable.
4. Assemble the tacos by placing a generous portion of grilled brisket, shredded coleslaw, pickled onions, cotija cheese, and cilantro leaves onto each tortilla. Serve with lime wedges on the side for an extra burst of citrusy freshness.

Chef’s Insight

Be sure to let the meat rest for a few minutes after grilling to allow the juices to redistribute throughout the brisket for a tender, flavorful bite.

Notes

Adjust the amount of chipotle peppers in the BBQ sauce to control the spiciness of the dish.