Brisket Burnt Ends Tacos With Pickled Red Onions And Salsa Verde

Directions

Make the pickled red onions

• Add the sliced red onions to a mason jar or heat proof container.
• Heat the vinegar, sugar, and salt in a microwave for 30 seconds or until the mixture is warm enough to dissolve the salt and sugar. Stir to dissolve.
• Pour the liquid pickling mixture over the onions and let sit for at least 1 hour. These can be made ahead of time and stored in the refrigerator.

Make the salsa verde

• Heat the oven broiler.
• Line a sheet tray with aluminum foil. Husk the tomatillos, if necessary, and place them on the lined sheet tray.
• Broil the tomatillos until they are blistered.
• Place the roast tomatillo, garlic, onion, jalapeno, cilantro, lime juice, salt, and water in a blender and process until mixture is finely chopped.
• Serve or store in refrigerator until ready.

Assemble

• Heat the Grobbel’s Gourmet Smokehouse Brisket Burnt Ends.
• Heat a dry pan or griddle over medium heat. Cook the tortillas, 10-15 seconds per side.

Assemble the tacos with tortillas, burnt ends, pickled red onions, salsa verde, and additional cilantro for garnish.