BBQ Smokehouse Snack: Firecracker Street Tacos

Allergens

Wheat, Soy, Soybean (from soy sauce and BBQ sauce)

Ingredients

• 1 lb beef brisket, thinly sliced 2 tbsp vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 4 cups shredded cabbage and carrots 8 small corn tortillas 1 cup BBQ sauce (preferably homemade) 2 tbsp soy sauce 2 tbsp honey 1 tbsp rice vinegar 1 tbsp sriracha 1 tsp sesame oil Salt and pepper, to taste

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add sliced beef and cook until browned, seasoning with salt and pepper to taste. Remove from skillet and set aside.
2. In the same skillet, add onions and garlic. Sauté until translucent, about 3 4 minutes.
3. In a small bowl, combine BBQ sauce, soy sauce, honey, rice vinegar, sriracha, and sesame oil. Mix well and pour into skillet with onions and garlic.
4. Return cooked beef to the skillet, stirring to coat with sauce. Simmer for 10 minutes or until the meat is tender and has absorbed some of the flavors.
5. In a separate pan, warm tortillas over low heat. Assemble tacos by placing a generous portion of brisket mixture onto each tortilla, topping with shredded cabbage and carrots.

Chef’s Insight

The key to this recipe is the perfect balance of smoky BBQ flavors and tangy Korean elements, creating a symphony of tastes and textures that will keep you coming back for more.

Notes

Serve with a side of homemade pickles or coleslaw for a complete meal.