Ingredients
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4 7-inch flour tortillas
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1/4 cup vegetable oil
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1 lb. Lobel's BBQ Whole Seasoned Beef Brisket, chopped into 1-inch pieces
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Lime Crema
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1 cup sour cream
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1 clove garlic, crushed into a paste
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1 tbsp lime juice
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salt to taste
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pepper to taste
Directions
- Preheat oven to 350-F.
- To make the lime crema, add sour cream, garlic, and lime juice to a small bowl. Season with salt and pepper and stir to combine.
- Dip a paper towel into the vegetable oil and lightly coat the back of the muffin tin.
- Place one tortilla in a warm frying pan. Hean until the tortilla becomes malleable, a few seconds per side. Repeat the processes for the three remaining tortillas
- Lay each tortilla over the backside of the bulges on the muffin tin. Wrap each tortilla in foil so it holds its shape.
- Bake the tortillas for 15 minutes. Remove the foil and back for an additional 10 minutes. Remove from oven and set aside to cool.
- Place the brisket in an oven-safe container and cover with foil. Bake for 8-10 minutes, or until brisket is warmed through.
- Add the brisket to the tortilla bowls. Top with your favorite taco toppings and drizzle with lime crema.
Recipe Note
Tips: You can substitute your own homemade smoked beef brisket. | Serving Suggestions: Serve with cilantro, diced tomatoes, and sliced avocado.
Blog post: https://www.lobels.com/Smoked Brisket Taco Bowls with Lime Crema-1000366
