Shelly's Recipe

BRISKET TACOS - Easy

Category: Sandwiches

1 large yellow onion, thinly sliced
1 (17-oz) pkg Hormel Beef Roast
1/3 cup smoke-flavored barbecue sauce
6 flour tortillas
4 oz pepper Jack cheese, grated

Coat a large skillet with a vegetable or olive-oil cooking spray and place over medium-high heat. When the pan is hot, add the onions and saute until golden brown. Season with salt and pepper. Cover to keep warm and set aside.

Heat the beef roast in the microwave according to the instructions on the package. Let cool. Remove the cover and reserve about 1/4 cup of the au jus. Discard the rest. Using two forks, shred the meat and toss with reserved au jus and barbecue sauce. Cover and keep warm.

Place a nonstick skillet or griddle over medium-high heat. Cook or warm the flour tortillas on both sides. (The uncooked ones crisp slightly, so they will stand up on the plate when filled. If you're using precooked tortillas, warm them in a hot skillet, fill and fold over.)

Divide the grated cheese, onions and beef among the 6 warmed tortillas. Fold over or stand on a plate and secure with a wooden skewer as pictured.

Serve with coleslaw and sliced avocado. Makes 6 tacos.