Tacos are one of the most versatile Mexican dishes in the world. Nowadays there is practically a taco place every few miles in the U.S. Tacos can be made vegan, vegetarian, pescatarian, you name it and it can be made with almost any type of cuisine. Which is why I love Mexican food! Madison and Lexie love tacos, they love them soft, crunchy but not store bought crunchy, and love filling them with meat or chicken and a sliver of toppings.
Since we had some ready-made brisket that we purchased at our local authentic Mexican grocery store I decided to whip up some yummy tacos. I am seriously a taco food snob. If a taco is not made right I will complain and let all my friends and family know about it, which is probably why I prefer to make tacos at home. Today I decided to make tacos de carne deshebrada con cilantro serrano salsa and garnished with fresh cherry tomatoes, avocados, cilantro and muenster cheese. For a quick Spanish to English translation, tacos de carne deshebrada con cilantro serrano salsa is simply shredded beef tacos with my cilantro serrano salsa. Sounds so much better in Spanish doesn’t it.
This taco dish is simple to make with all the right ingredients and the cilantro serrano salsa can be made in 10-15 minutes (seriously though it just took me like five minutes to make). These tacos have a nice crunch and slight tangy heat from the cilantro serrano salsa that is sure to satisfy your taco fix. Happy Taco Tuesday!
Buen Provecho!
Tacos de Carne Deshebrada con Cilantro Serrano Salsa
Printable Version
Yield: Makes 4 Total Time: 20-30 minutes
Ingredients:
-4 Corn Tortillas
-Handful of Cilantro
-Muenster Cheese
-1 Avocado
-6 Cherry Tomatoes
-1/4 Lb. of Pre-Cooked Brisket
-1/2 Cup of Corn Oil or Vegetable Oil
-1/4 Cup of Cilantro Serrano Salsa
Equipment Needed:
-Large Pan
-Grater
-Measuring Cup
-Cutting Board
-Serving Dish
-Large Tongs
-Spoon
-Paper Towels
Prep:
– Get 4 paper towels and wrap 4 corn tortillas inside the paper towels
– Grate a small slab of muenster cheese and set grated cheese aside
– Slice 1 avocado into cubes and set aside, discard the pit
– Rinse 6 cherry tomatoes and slice into four lengthwise
– Rinse a handful of cilantro and remove the stems and set cilantro aside
Directions:
– Place a large pan on the stove and turn the gas/electric knob to a medium setting and add a ½ cup of corn oil or vegetable oil and let the oil get hot (make sure to not boil the oil)
– Get the paper towel wrapped corn tortillas and microwave for 1 minute and remove
– Place one warmed corn tortilla on the hot oil in the large pan and get 2 forks, with one fork hold down half of the tortilla and with the other fork lift the tortilla to form a large U shape, let the tortilla get crispy and golden, and then flip the tortilla over with the fork until the other side gets crispy and golden
– After the corn tortilla is crispy and golden remove and place upside down on a paper towel lined plate (helps remove excess oil)
– Repeat this process until all corn tortillas are crispy and golden and excess oil is drained
– Get a bowl and pour ½ cup of prepared brisket and microwave for 1 minute and then remove and place on plate, then with 2 forks separate (shred) the brisket and set aside (pre-cooked brisket can be purchased a meat market or authentic Mexican grocery store)
– Get a serving plate and place 4 golden crispy taco shells
– Pour about a spoonful or two of cooked brisket into each taco shell
– Pour a spoonful of cilantro serrano salsa on top of the brisket in each taco shell (get the recipe for cilantro serrano salsa here)
– Add sliced cherry tomatoes, avocado, muenster cheese and a sprinkle of cilantro inside each taco
– Repeat this process if making more than 4 tacos
– Serve
*****Adjust the ingredients to your liking. *****