Yield: Yields about 30 tacos (6 cups of filling)
This luscious, spicy taco filling is based on salpicon, a shredded or chopped cold beef salad popular in Tex-Mex cuisine.
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Make Ahead Tips
You can make the beef brisket filling and the sauce up to five days ahead and refrigerate in airtight containers.
Serve with Jícama Slaw with Carrots and Red Peppers.
FANTASTIC!!! Tripled for a large party along with the Grilled Vegetable Tacos (also delicious). Definitely recommend.
Delicious! However, I wouldn't say it serves 10. I served 6 adults who licked their plates clean. In the future I will increase the recipe for a group.
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