Name: Chef Rich Rosendale’s Crispy Brisket Quesatacos
Prep time: 10 min
Cook time: 15 min
Cuisine: American

Chef Rich Rosendale’s Crispy Brisket Quesatacos

Crispy, cheesy, and made for dipping, these brisket quesatacos are an easy way to turn leftover brisket into something completely new. Shredded cheese is crisped directly on the griddle before a broth-dipped tortilla and chopped brisket are layered on top. Once golden brown, each taco gets folded and served with fresh toppings and warm broth for dipping.

Sep 9 - 15 min cook

Prep time:

10 min

Cook time

15 min

Total time

25 min

Makes

Ingredients
Instructions

large corn tortillas

shredded melting cheese, such as Oaxaca, Monterey Jack, or low-moisture mozzarella

1 1/2 cup

cooked brisket, chopped

1 1/2 cup

brisket broth

2 cups

pickled red onions

1/2 cups

fresh cilantro, chopped

1/4 cup

lime, cut into wedges

Heat the brisket broth in a small saucepan until hot. Keep warm over low heat. Reserve about 1 cup for dipping the tortillas and the remaining 1 cup for serving.

Preheat your grill with the griddle installed to medium heat.

For each taco, place about ¼ cup shredded cheese directly onto the hot griddle in a small pile roughly the size of a tortilla. Allow the cheese to melt and begin to brown and crisp around the edges.

Lightly dip both sides of each tortilla into the warm brisket broth, picking up a little of the rendered fat from the surface. Allow the excess to drip off, then place the tortilla directly on top of the melting cheese.

Add about ¼ cup chopped brisket to one half of each tortilla. Avoid overfilling so the tacos are easy to fold and have room for toppings.

Continue cooking until the cheese underneath develops a deep golden-brown crust and the tortillas are heated through.

Using a spatula, carefully fold each tortilla in half over the filling. Cook briefly until the tacos are crisp and the brisket is heated through.

Top the tacos with pickled red onions and fresh cilantro. Serve immediately with lime wedges and warm brisket broth for dipping.

TIP

No brisket? Substitute an equal amount of cooked chicken, pulled pork, or sautéed vegetables. If you don't have brisket broth, beef broth can also be used, though adding a little rendered brisket fat will give the tortillas more flavor.

TIP

Give the cheese time to brown before folding the tacos. That crispy layer of cheese is what gives quesatacos their signature texture. And resist the urge to overfill them—a smaller amount of filling makes them easier to fold, crisp, and load up with toppings.