(WSVN) - Forget Tuesdays. Any day is a great day for tacos, and there’s a way to incorporate your barbecue grill or smoker skills to make a great dish. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Amid Hernandez
The Restaurant: El Taco Loco, Miami
The Dish: Pulled Brisket Tacos
Chimichurri sauce (parsley, chopped cilantro, diced red onion, red pepper, olive oil, lime juice, salt and pepper)
White cabbage, thinly sliced
Pico de gallo salsa (diced, fresh tomatoes, red onion, fresh cilantro, lime juice, salt and pepper)
Spice blend for brisket: garlic powder, onion powder, salt and pepper, paprika, chili powder, cayenne pepper
Method of Preparation:
- Season brisket with spice blend and cook for four hours until tender.
- Warm tortillas in oven.
- Spread chimichurri on tortillas, place white cabbage on spread, then add pulled brisket. Top with pico de gallo and garnish with cilantro.
2-3 tacos per person.
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