Brisket Taco With Grilled Rajas And Chicharron

Brisket Taco With Grilled Rajas And Chicharron

Serves: 12 people
Cooking Time: 1 hour
Brisket Taco With Grilled Rajas And Chicharron


  • 2 pounds fully cooked smoked brisket, removed from plastic package
  • 1/4 cup H‑E‑B Organics Apple Cider Vinegar with the Mother
  • 1 teaspoon canola oil
  • 2 cups white onions, thinly sliced or julienned
  • 3 large poblano peppers, thinly sliced, stems discarded
  • 2 tablespoons fresh lime juice
  • 12 H‑E‑B Mixla Tortillas, plus more as needed
  • 1 cup crushed chicharrones


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  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place brisket in an oven-safe dish, drizzle with apple cider vinegar, cover with foil, and bake in preheated oven for 20 to 30 minutes or until liquid is steaming and brisket is soft.
  3. While the brisket is cooking, place a non‑stick skillet over medium‑high heat. Add oil, onions, and poblanos, and cook until vegetables start to brown a bit.
  4. Add lime juice and remove from heat. Season to taste and set aside.
  5. Assemble tacos by breaking up brisket and placing a little on each tortilla. Top with onion mixture and garnish with crushed chicharrones and any of your favorite taco condiments.
Chef's Note: Test out your tortilla-making skills with Maseca Instant Masa. Just add water!