Friday, June 16, 2017

Stubb’s Brisket Tacos with Roasted Corn Avocado Salsa Recipe

Stubb’s Legendary Bar-B-Q was founded by C.B. “Stubb” Stubblefield in Austin, Texas, and his picture appears on every Stubb’s sauce, marinade and rub, available in 85 percent of grocery stores nationwide. Today, Stubb’s grandsons, Rocky and Reggie Stubblefield, serve as ambassadors for the brand, still headquartered in Austin.

· All Stubb’s products are free of high fructose corn syrup (the first or second ingredient in most barbecue sauces) and contain no artificial flavors or colors from artificial sources.

Stubb’s Brisket Tacos with Roasted Corn Avocado Salsa

Prep Time: 20 minutes


Roasted Corn Avocado Salsa:

· 2 medium avocados, peeled, pitted and chopped

· 1 cup grilled corn kernels (from about 2 ears fresh corn)

· 1/4 cup chopped red bell pepper

· 2 tablespoons lime juice

· 1 tablespoon finely chopped red onion

· 1/4 teaspoon salt

· 1/4 teaspoon McCormick® Ground Black Pepper

Brisket Tacos:

· 12 (6-inch) flour tortillas

· 2 pounds shredded Stubb’s BBQ Brisket, with reserved pan juices 


For the Salsa, mix all ingredients except brisket and tortillas in medium bowl. Cover. Refrigerate until ready to use.

For the Tacos, warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.

Makes 12 (1 taco) servings.

I received complimentary product. 

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