I took some leftover brisket from the freezer (foodsaver bags) and reheated in the bag, in a pot of gently boiling water. Stephanie chopped it up for me, added a little seasoning including Ancho chili pepper. I pan toasted some corn tortillas and shredded up a block of Monterey Jack (for making mac'n cheese later, used some for tacos).
Pico, lettuce, sour cream, jack cheese, cilantro and fresh jalapenos were available as toppings. She made hers and my son's this way. I took the leftover chopped brisket and put it in a pan and added some Blue's Hog Smokey Mountain BBQ sauce, just to coat it, not much. I let it heat up and caramelize in the pan and built mine and applied a little BBQ sauce drizzle over the top, ever so lightly.
Goooooooood Stuff! Stephanie wouldn't eat it if you paid her, doesn't like sweet AT ALL. I like the sweet and savory mix personally.
