Brisket Taco

Set up ingredients on service line.

Heat tortillas in small batches as needed.

Use 1 flour or 2 corn tortillas per taco.

Fill each taco with 2-ounces brisket taco filling, 1 tablespoon pico de gallo and ½ ounce shredded cheese.

Serve a la carte or with rice and beans.

Cut cooked brisket in 1 1/2–inch chunks, removing larger pieces of fat but leaving some.

Put meat in hotel pans, uncovered, steam for 30 minutes to 1 hour or until meat shreds easily. Reserve any pan juices.

Using two metal spatulas, chop/shred meat and hold hot.

In tilt skillet, sauté onions and garlic in oil until soft.

Add spices and salt; stir for 30 seconds. Then add beef and enough water to keep it from sticking.

Heat to 200°F and hold hot for service.

Dice onions and tomatoes in neat 1/4-inch dice.

Chop cilantro by bunch, cutting across grain stems and all; rinse well and drain overnight or pat dry with paper towels.

Mince peppers.

Combine all ingredients; adjust amounts of lime juice and peppers to taste. Refrigerate until ready to use. Hold cold for service for up to two days and then discard.