-
1
This is an easy recipe, although time consuming.
-
2
Prepare the brisket, cook it thoroughly, whether you cook on the grill or in the oven.
-
3
The oven method is easy, I use a cooking bag, spice it with salt, pepper, chopped onion, smoke flavored sauce, or any steak sauce.
-
4
Once the beef is done, using the leanest part of the brisket, chop the meat finely, set aside in an oven proof pan, cover with tin foil and return to a warm oven.
-
5
Heat up the margarine as indicated above, heat up a frying pan, I use a cast iron one, using tongs, dip a corn tortilla into the butter and drop into the frying pan, heat on one side turn an heat the other, takes about 60 seconds total.
-
6
Tortilla should not be soggy.
-
7
Heat a pile of them and wrap in tin foil and place in the oven to keep warm.
-
8
Wash jalapenos, dry and toss in the pan after you have heated the tortillas, doing so before hand will make the tortillas taste hot, you may add a little lime butter to make them cook faster.
-
9
Grill the jalapenos in the pan until they are soft, usually five to seven minutes, they will wilt, put aside in a bowl, ceramic or glass, plastic will pick up the flavor.
-
10
Mix together the chopped onion and cilantro, toss with the fresh lime juice.
-
11
To assemble the tacos: Get one tortilla, place about 2 tablespoons of chopped meat in the tortilla, add one tablespoon of onion mixture and if you dare one jalapeno whole!
-
12
With the left over meat from the brisket, you can freeze it and make barbecue sandwiches out of them.
