Smoked Brisket Fajitas

Name: Smoked Brisket Fajitas
Cook time: 20 min
Total time: 20 min
Yield: Serves 5
Ingredients: 4 cups chopped or pulled smoked brisket (See Garlic & Onion or Pan-Smoked); 1 small red onion, julienned; 2 red bell peppers, julienned; 1 large jalapeño pepper, seeded and thinly sliced lengthwise; 5 Tbsp vegetable oil; 2 cups shredded cheddar cheese; 1 cup sour cream; 2 cups Perfect Pico de Gallo; 2 cups shredded lettuce; Ten 8-inch flour tortillas

Preparation info

Serves
5

Difficulty
Easy
Ready in
20 min

Appears in

Smoking Meat

By Jeff Phillips

Published 2012

About

Ever get tired of eating plain smoked brisket? Okay, I don’t either, but here is a good way to use leftover brisket in an entirely different way. We really enjoy this recipe as a family, and I find myself smoking a whole brisket specifically for the fajitas. Smoked chicken or pulled Pork are also wonderful fajita fillings.

Ingredients

5 Tbsp vegetable oil
2 red bell peppers, julienned
1 small red onion, julienned

Leftovers

Method

Heat 3 Tbsp of the oil in a pan set over medium-high heat. Sauté the bell peppers, onion, and jalapeño until soft and the onions are translucent. Add the chopped or pulled brisket and continue to sauté for two more minutes.

Meanwhile, heat the remaining 2 Tbsp of oil in a frying pan set over medium-high heat. Fry the tortillas one at a time until golden brown on both sides, turning once