I had planned on making Brisket tacos for Taco Tuesday this week, however I still had some Pot Roast left over in my fridge from Sunday’s dinner, so I changed it up. Using up left overs is my number goal. Oh man, were they good too!
I literally just took the meat and sauce I had left over and put it in a pot on the stove to reheat. Once the meat had warmed back up a bit, I took my tongs and pulled it apart until it was all shredded. I cooked it down until all the sauce was absorbed but the meat was still nice and saucy.
I used my white corn torillas for these, and I like to brown them a little to bring out the flavor and it crisps them a bit. too For this, I just put a tiny bit of oil in a pan on medium high heat and sauted them for a few minutes per side, just until they start to brown. I also had a couple left over Grain Free Hard Shell Tacos from a previous Taco Tuesday, so I made a couple “double decker” tacos. I took the soft shell, spread shredded cheese all around it, melted the cheese, and then wrapped it around the hard shell. These hard shells have great flavor but they are very delicate, so they break really easy. Hard to eat on their own but perfect to make the double decker tacos with because the soft shell hold them together.
Now that the shells are ready, it was time to assemble. I layered the meat in first, then spooned some warm Queso Blanco dip on top. The store didn’t have regular Queso Blanco or Queso Fresco cheese so I had to improvise. You cant let the little things derail you! Then I added red onions, diced tomatoes, cilantro, and shredded lettuce. Finally topping it all off with a little salsa. I perfer a chunky mild salsa.
End Result was fabulous! I love tacos! Very beefy flavor and I actually really liked the Queso dip on it, so that was a happy accident. I did not add any other cheese to these and I think next time I will. You can never have too much cheese, lol.
