Ranch Style Brisket Tacos with Cowboy Salsa & Pickled Onions

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Prep Time: 5 Minutes / Cook Time: 45 Minutes
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Turn leftover brisket into taco gold. Rich, smoked brisket meets tangy pickled onions and a bold salsa verde. These ain't just tacos—they're a cowboy feast.


Brisket Tacos:

  • 1-2 pounds Lazy T Ranch brisket, chopped
  • A splash of beef broth (if you need it)
  • 12-16 street-sized tortillas (corn or flour)
  • ¼ cup pickled red onions (see below)
  • Chopped cilantro and onion
  • Lime wedges for that extra kick

Cowboy Salsa:

  • 2 pounds green tomatillos, cleaned
  • 2 garlic cloves
  • 2 serrano or jalapeño chiles (or more if you like it hot)
  • 1 cup fresh cilantro, leaves and some stems
  • 1/4 cup chopped white onion
  • 1 teaspoon salt
  • 2 tablespoons cooking oil

Pickled Red Onions:

  • 1 big red onion, sliced thin
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoon salt
  • 5-6 peppercorns
  • 1 cup water


How to Cook Brisket Tacos with Salsa Verde & Pickled Onions:

Brisket Tacos:

  1. Get that skillet hot, toss in the brisket. Add a little beef broth to keep it juicy. Warm it up.
  2. Heat those tortillas until they're just right.
  3. Pile on that brisket, top with salsa, and sprinkle on the onion and cilantro. Serve with those pickled red onions and a lime wedge. 

Cowboy Salsa:

  1. Boil the tomatillos, garlic, and chiles. Cook until tomatillos are a pale green.
  2. Blend those up with half a cup of the water they were boiled in. Toss in cilantro, onion, and salt.
  3. Heat oil in a pan, pour in the salsa, and simmer for about 7 minutes. Let it cool before serving.

Pickled Red Onions:

  1. Toss those onion slices in a jar.
  2. Mix vinegar, sugar, salt, and peppercorns. Zap in the microwave for 30 seconds. Add water, and heat again for a minute.
  3. Pour over the onions. Let 'em sit for about an hour.

Find dry aged Brisket in these beef boxes:

50% off any beef box - CODE: factorymiscuts
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