Smoked Brisket Tacos with Peach Salsa and Queso Fresco

Here is a recipe I shared with today's guest,  Beth Fuller , after I guested on her podcast!

Smoked Brisket Tacos with Peach Salsa and Queso Fresco

2 lbs chopped brisket

The sauce:
1 medium onion, diced
1 Tbsp butter
4 cloves garlic, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground coriander
14-ounce can beef broth
15-ounce can tomato sauce
3 tablespoons adobo sauce from canned chipotle peppers in adobo sauce
1 teaspoon honey
2 Tbsp balsamic vinegar

1. Saute the onion in the butter over medium high heat until slightly caramelized, then add the spices, garlic, broth, tomato sauce, adobo, honey, and balsamic vinegar. Simmer over medium heat until well combined and bubbly.

2. Turn this mixture off and set aside while you prepare the salsa.


The salsa:

1 cup cubed fresh peaches (frozen and thawed is also fine)
⅓ cup finely chopped red onion
2 cloves garlic finely chopped
1 jalapeno, de-seeded and finely chopped
⅓ cup fresh cilantro, finely chopped
2 tablespoon fresh lime juice
salt and pepper to taste



1. Place all salsa ingredients into a mixing bowl and stir until combined. 

Carefully fold the warmed, chopped brisket into the tomato sauce, and serve 1/4 cup each of the mixture onto hot corn or flour tortillas. Dot the top with the peach salsa and some crumbled queso fresco. Enjoy!