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Photo: Eric Wolfinger
Active Time:25 minsTotal Time:1 hr 30 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 30 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuprice vinegar½cuphot water2tablespoonsgranulated sugar1tablespoonkosher salt plus 1/2 teaspoon, divided2jalapeño peppers, thinly sliced into rounds1clovegarlic, smashed and peeled, plus 1 clove minced, divided¼cupwhole-milk plain Greek yogurt3teaspoonlime juice, divided, plus lime wedges for serving¼teaspoonground pepper, divided3radishes, very thinly sliced2avocado, sliced1tablespoonextra-virgin olive oil1bunchscallions, trimmed and cut into thirds1poundslicedGrill-Smoked Barbecue Brisket(3 cups)12corn tortillas, warmed1cupcrumbled cotija cheese1cupfresh cilantro leaves
Cook Mode(Keep screen awake)
Ingredients
½cuprice vinegar
½cuphot water
2tablespoonsgranulated sugar
1tablespoonkosher salt plus 1/2 teaspoon, divided
2jalapeño peppers, thinly sliced into rounds
1clovegarlic, smashed and peeled, plus 1 clove minced, divided
¼cupwhole-milk plain Greek yogurt
3teaspoonlime juice, divided, plus lime wedges for serving
¼teaspoonground pepper, divided
3radishes, very thinly sliced
2avocado, sliced
1tablespoonextra-virgin olive oil
1bunchscallions, trimmed and cut into thirds
1poundslicedGrill-Smoked Barbecue Brisket(3 cups)
12corn tortillas, warmed
1cupcrumbled cotija cheese
1cupfresh cilantro leaves
DirectionsCombine vinegar, hot water, sugar and 1 tablespoon salt in a small bowl. Stir to dissolve. Add jalapeños and smashed garlic. Refrigerate for at least 1 hour and up to 1 month.Combine minced garlic, yogurt, 1 teaspoon lime juice and 1/8 teaspoon each salt and pepper in a small bowl. Toss radishes with 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Toss avocados with the remaining 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Set aside.Heat oil in a large skillet over medium-high heat. Add scallions and the remaining 1/8 teaspoon each salt and pepper. Cook, turning often, until slightly wilted and charred on all sides, about 3 minutes. Transfer to a cutting board.Add brisket to the pan and cook until heated through, 1 to 2 minutes per side. Transfer to the cutting board and cut into bite-size pieces.Serve the brisket with avocado, yogurt sauce, scallions, jalapeños, radishes, cheese and cilantro in tortillas, with lime wedges on the side, if desired.To make aheadRefrigerate pickled jalapeños (Step 1) for up to 1 month.These Are the 4 Best Electric Smokers, According to Our Test KitchenOriginally appeared: EatingWell Magazine, December 2021
Directions
Combine vinegar, hot water, sugar and 1 tablespoon salt in a small bowl. Stir to dissolve. Add jalapeños and smashed garlic. Refrigerate for at least 1 hour and up to 1 month.Combine minced garlic, yogurt, 1 teaspoon lime juice and 1/8 teaspoon each salt and pepper in a small bowl. Toss radishes with 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Toss avocados with the remaining 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Set aside.Heat oil in a large skillet over medium-high heat. Add scallions and the remaining 1/8 teaspoon each salt and pepper. Cook, turning often, until slightly wilted and charred on all sides, about 3 minutes. Transfer to a cutting board.Add brisket to the pan and cook until heated through, 1 to 2 minutes per side. Transfer to the cutting board and cut into bite-size pieces.Serve the brisket with avocado, yogurt sauce, scallions, jalapeños, radishes, cheese and cilantro in tortillas, with lime wedges on the side, if desired.To make aheadRefrigerate pickled jalapeños (Step 1) for up to 1 month.These Are the 4 Best Electric Smokers, According to Our Test Kitchen
Combine vinegar, hot water, sugar and 1 tablespoon salt in a small bowl. Stir to dissolve. Add jalapeños and smashed garlic. Refrigerate for at least 1 hour and up to 1 month.
Combine minced garlic, yogurt, 1 teaspoon lime juice and 1/8 teaspoon each salt and pepper in a small bowl. Toss radishes with 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Toss avocados with the remaining 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Add scallions and the remaining 1/8 teaspoon each salt and pepper. Cook, turning often, until slightly wilted and charred on all sides, about 3 minutes. Transfer to a cutting board.
Add brisket to the pan and cook until heated through, 1 to 2 minutes per side. Transfer to the cutting board and cut into bite-size pieces.
Serve the brisket with avocado, yogurt sauce, scallions, jalapeños, radishes, cheese and cilantro in tortillas, with lime wedges on the side, if desired.
To make aheadRefrigerate pickled jalapeños (Step 1) for up to 1 month.
To make ahead
Refrigerate pickled jalapeños (Step 1) for up to 1 month.
These Are the 4 Best Electric Smokers, According to Our Test Kitchen
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)537Calories26gFat43gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
