Brisket Burnt Ends Tacos with Pickled Red Onions and Salsa Verde

Ingredients
1 package of Grobbel’s Gourmet Smokehouse Brisket Burnt Ends
Cilantro, for garnish
10 corn or flour tortillas
For the pickled onions
1 red onion, thinly sliced
½ cup apple cider vinegar
1 tablespoon sugar
1 tablespoon salt
For the salsa verde
1 pound fresh tomatillo
3 cloves garlic
½ cup diced white onion
1 jalapeno, deseeded
½ cup cilantro, leaves and stems, roughly chopped
Juice of 2 limes
1 tablespoon salt
2 tablespoons water
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.