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Brisket Burnt Ends Tacos with Pickled Red Onions and Salsa Verde

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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


Make the pickled red onions

  1. Add the sliced red onions to a mason jar or heat proof container.
  2. 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.
  3. 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

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


  1. Heat the Grobbel’s Gourmet Smokehouse Brisket Burnt Ends.
  2. 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.