Ingredients
Equipment
Method
- Mix all of the pico de gallo ingredients in a small bowl. Adjust salt as needed.
- Heat the leftover brisket in a covered pot over medium-low heat. Add enough water to keep about ½" of liquid in the bottom of the pot. Stir frequently and add more water a little at a time when necessary. Brisket will be fully reheated in about 10 minutes.
- Heat 2 to 3 inches of vegetable oil in a deep 4 quart pot to 350°F.
- Place a tortilla in the taco tongs and carefully fry to golden brown, about 35 seconds. Remove tortilla from the hot oil and drain on paper towels. Repeat with the remaining tortillas.
- Place ¼ cup of leftover brisket into each taco shell. If the brisket is wet, just squeeze out a little of the liquid so the shell stays crispy. Top with pico de gallo, olives, cheese and green onion tops.