Brisket & Mango Tacos

Recipe Directions

1. For best results, take the brisket out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the brisket longer than this recipe card indicates. Preheat your broiler on high / 500 degrees fahrenheit.
2. While the broiler is warming up, pour the napa, mango and vegetables (a) into a salad bowl Season with a pinch of salt and pepper. Pour the lime coriander dressing (b) over top and mix with salad tongs.
3. Open the package of corn tortillas (c). Wrap them up in a dish towel or paper towel and put them in your microwave (but do not turn it on).
4. Line a baking tray with foil. Place the beef brisket (d) on the foil and put the tray in your pre-heated broiler for 1 minute. (Note: the brisket has been pre-cooked, so you are just warming it up). After 1 minute, check if the brisket is warm enough to eat. If it is, remove from the broiler. If not, put the tray back in the broiler and check every minute until it is done. Then use tongs to place the brisket on a serving plate.
5. Warm the tortillas wrapped in a towel on high in your microwave for 30-60 seconds.
6. Place the warm tortillas on a plate beside the plate of beef brisket, and the bowl of slaw. Put out 3 small bowls - one for the salsa negra (e), one for the pickled red onion (f) and one for the queso fresco (g). Line up the ingredients so everyone can assemble their own tacos. (Note: the slaw goes well inside the taco and on the side.)