314 calories, 5 grams sugar, 12 grams fat, 21 grams protein
After a Mexican Passover celebration, Rosa Mexicano’s Culinary Advisor Jonathan Waxman has plenty of leftover beef brisket and roast chicken. His favorite way of making sure the meat doesn’t go to waste? Shredding it into soft tacos, then adding a little crunch in the form of healthy jicama, carrots, and pomegranate seeds, which also lend an exotic twist to the meal.
16 oz. cold, leftover brisket
1 c. leftover beef sauce from brisket (if none is available, use chicken or beef stock)
2 c. carrots, peeled and diced
1 onion, peeled and sliced into 1/4 in. rounds
1 c. jicama, julienned
1 habanero, stemmed, seeded, and minced
1/2 c. pomegranate seeds
1 lemon, juiced
1 orange, juiced
2 oz. olive oil
16 sprigs cilantro
16 4-in. corn tortillas
Slice brisket while cold into thin strips, keep cold. In a sauce pan, heat leftover sauce, add carrots, cook for 5 minutes. In a black iron skillet, heat to medium high, add the onions with no fat and char gently until wilted. Add the onions to sauce. Add the habanero chili. Cook for 20 minutes, keep warm. Sauce should be quite reduced; if not reduced enough cook a bit more. In a bowl. toss the jicama, pomegranate seeds, the citrus juices, 1 oz. olive oil, and add sea salt. In the black iron skillet, add the remaining oil, and when hot, sear the brisket strips in batches. Add the strips to sauce. Heat the tortillas, spoon in the carrot, onion brisket mixture, and top with jicama-citrus. Garnish with cilantro.
Makes 8 servings of 2 tacos.
Recipe provided by Culinary Advisor Jonathan Waxman for