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Ingredients
US|METRIC
3 SERVINGS
- 5 Tbsp. kosher salt
- 5 Tbsp. freshly ground black pepper
- 2 Tbsp. granulated garlic
- 1 Tbsp. granulated onion
- 5 lb. brisket
- 1 lb. tomatillos (husked)
- 2 cloves garlic
- 1 cup white onions (diced)
- 2 jalapeños (seeded)
- 1 cup English cucumber (peeled and diced)
- 1 1/2 cups fresh cilantro (packed)
- 1 Tbsp. black pepper
- 1 1/2 Tbsp. kosher salt
- 3 limes (juiced)
- 1 cup rice wine vinegar
- 2 cups water
- 1/2 cup granulated sugar
- 1 Tbsp. spice mix (pickling)
- 2 Tbsp. kosher salt
- 1 red onion (medium, sliced)
- 18 flour tortillas (6-inch)
- 2 1/2 lb. cooked brisket (recipe above)
- 1 cup salsa verde (recipe above)
- 1 1/4 cups cotija cheese
- 1 cup red onions (pickled, recipe above)
- 12 oz. jalapeños (pickled sliced)
- chopped fresh cilantro
- 2 avocados (sliced, optional)
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