By Traeger Kitchen
Celebrate Cinco de Mayo with these smokin’ tacos. Tender, Traeger brisket is wrapped in a tortilla then topped with queso fresco and smoked cilantro lime cream.
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|As Needed||leftover beef brisket|
|8 Ounce||sour cream|
|1 Bunch||cilantro leaves, picked|
|4 Whole||jalapeño, stemmed and seeded|
|3 Whole||lime, juiced|
|1 Teaspoon||kosher salt|
|30 Whole||corn or flour tortillas|
|1 As Needed||pico de gallo|
|1 As Needed||crumbled queso fresco, for serving|
|1 As Needed||hot sauce|
|1 As Needed||lime, cut into wedges|
Use leftover brisket or this recipe Traeger Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.
As Needed leftover beef brisket
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.
180 ˚F / 82 ˚C
8 Ounce sour cream
Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.
1 Bunch cilantro leaves, picked
4 Whole jalapeño, stemmed and seeded
2 Clove garlic
3 Whole lime, juiced
1 Teaspoon kosher salt
Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.
350 ˚F / 177 ˚C
30 Whole corn or flour tortillas
Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!
1 As Needed pico de gallo
1 As Needed crumbled queso fresco, for serving
1 As Needed hot sauce
1 As Needed lime, cut into wedges