Enjoy Pacific Rogue Wagyu Brisket Tacos: Fry tortillas in rendered brisket fat, top with chopped onion, radish, cilantro, and a splash of lime juice, and finish with Black Truffle Hot Sauce.
Pacific Rogue Wagyu Brisket Tacos Recipe
Ingredients:
- Pacific Rogue Wagyu Brisket
- Tortillas
- Onion
- Radish
- Lime
- Fresh Cilantro
- Black Truffle Hot Sauce (e.g., @sauce)
Instructions:
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Prepare the Brisket:
- Begin by trimming the fat off the Wagyu brisket. Set the brisket aside for cooking as per your preferred method (smoking, slow-roasting, etc.). Reserve the trimmed fat.
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Render the Brisket Fat:
- Cut the trimmed brisket fat into small pieces.
- Place a skillet over medium heat. Add the brisket fat pieces.
- Cook slowly, stirring occasionally, until the fat is rendered and the bits are crispy. Be careful not to burn them.
- Once rendered, strain the liquid fat and keep it aside.
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Prepare Tortillas:
- Using the same skillet, heat the rendered brisket fat.
- Fry the tortillas one at a time in the fat until they reach your desired level of crispiness.
- Remove the tortillas and place them on a paper towel to remove excess fat.
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Prepare the Garnishes:
- Chop the onion and radishes into small, fine pieces.
- Wash and finely chop fresh cilantro.
- Cut the lime into wedges for squeezing.
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Assemble the Tacos:
- Place a tortilla on a plate.
- Add cooked brisket (sliced or shredded) onto each tortilla.
- Garnish with chopped onion, radish, and a generous sprinkle of fresh cilantro.
- Drizzle with black truffle hot sauce as per taste.
- Squeeze a wedge of lime over each taco for added zest.
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Serve:
- Serve the tacos immediately while they're warm and enjoy the rich, complex flavors of Wagyu beef combined with the unique kick of black truffle hot sauce.
Recipe courtesy of Crowd Cow. Enjoy your gourmet taco experience!
