Kickin’ Kansas City BBQ Street Tacos

Allergens

Wheat (gluten) from the corn tortillas, soy (from store-bought BBQ sauce). Adjust accordingly.

Ingredients

• 2 lbs beef brisket or pork shoulder, cut into 1
• inch cubes
• 1 cup Kansas City BBQ sauce (store
• bought or homemade)
• 1/4 cup smoky ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 12 small corn tortillas
• 1 cup shredded coleslaw
• 1 avocado, diced
• 1 jalapeno, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine beef brisket or pork shoulder, BBQ sauce, smoky ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well to coat the meat evenly. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Preheat an outdoor grill or stovetop grill pan to medium high heat. Grill the marinated meat until cooked through, about 10 15 minutes, turning occasionally to ensure even cooking. Transfer the cooked meat to a cutting board and let it rest for a few minutes before shredding with two forks.
3. Warm the corn tortillas on the grill for 10 20 seconds per side or until slightly charred.
4. Assemble the tacos by layering shredded meat, coleslaw, diced avocado, jalapeno slices, and cilantro leaves. Squeeze a lime wedge over each taco before serving.

Chef’s Insight

The secret to perfect BBQ street tacos lies in the marination process - let it sit overnight for maximum flavor infusion.

Notes

For an extra smoky flavor, consider using wood chips on the grill.