“Ropa Vieja” Brisket Tacos

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CHEF OJAN BAGHER
SYSCO HOUSTON
4 SERVINGS

 

Ingredients:

1 Tbsp. canola oil
1 fresh jalapeño chili, chopped, plus slices for garnish
¼ red onion, chopped
1½ cups diced sweet potato, flash fried
1 oz. cilantro, chopped, plus leaves for garnish
½ cup cotija cheese, grated
4 eggs
4 8-inch Casa Solana Flour
Tortillas
12 oz. Sysco Block and Barrel Smoked Beef Brisket
¼ cup Sysco Jalapeño Ranch dressing
Sysco Classic Kosher Salt and Imperial Ground Pepper to taste

 

 Directions:

In a pan, heat the oil. Sauté the jalapeño and onion until softened. Add diced sweet potato and season with salt and pepper. Remove from heat and place in a bowl. Fold in the cilantro and cotija cheese and reserve warm. Fry the eggs sunny side up; reserve warm. Heat the tortillas. Pull brisket apart with two forks or kitchen tongs to resemble strands of ropa vieja; heat through.

To assemble, place the tortilla on plates, add a layer of the sweet potato hash and top with pulled brisket. Drizzle with ranch dressing, place the fried egg on top and serve immediately.