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Brisket Burritos make a delicious way to use brisket! Made with brisket, tortillas, tomatoes, lettuce, onions, or any of your favorite toppings!
It’s not a secret that I love to cook. It’s my thing, man. But then there are times, I just really, really, really don’t want to cook at all or we’re so busy running from one thing to another with no time for cooking built into the schedule. Especially when school starts and we’re right in the midst of school schedules, co-op days, football practice, and scouts. And that’s just for one child. I’m always in awe of parents with multiple children in activities at the same time.
As you know, on those days, it can get pretty entertaining just getting supper on the table.
Does that ever happen to you?
But, even though I may not really want to or just don’t have the time to cook that day, I still have a hungry family to feed and it seems like the more activities we have going on during the day, the more ravenous everyone is around supper time.
Thank the good Lord for the inventors of the slow cooker and refrigerators! Those two appliances certainly improve my life more than I can even imagine.
On these days, one of my favorite things to pop into the slow cooker is a beef brisket. I like to cook it low and slow all day to allow the brisket to become incredibly tender and juicy. Served that night alongside fresh vegetables, my family is non the wiser to my day off from major cooking or my finagling on our rush, rush days. They’re just happy as can be with a delicious, warm supper.
It’s sort of a win-win.
Here’s the recipe.
Brisket Burritos Recipe | Add a Pinch
- 2 cups brisket sliced
- 1 tablespoon butter
- 6 10-inch flour tortillas
- 1 cup cheddar cheese grated
- 1/2 onion sliced
- 1 jalapeno deseeded and diced
- 2 tomatoes sliced
- hot sauce
- Warm brisket in the microwave for about 1 to 2 minutes, covered with a damp paper towel. Remove from the microwave and set aside.
- Lightly butter griddle or a large skillet over medium-low heat. Quickly, warm flour tortillas on both sides.
- Place pieces of brisket up and down the middle of the tortilla. Top with cheese, onion slices, some jalapeno, some tomato, hot sauce, and top with lettuce. Carefully roll the tortilla around the filling, tucking the ends to prevent any of the filling from falling out.
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The Art of Leftovers
Over the years, I’ve learned that having meat leftover is a really good thing. That means another meal is already in the works with a whole lot less effort. But, there is an art to using leftovers so that your family doesn’t get burned out. I only will replay the same meal once – and that is usually reserved for a major meal like Thanksgiving. So normally, I like to get a bit more creative when using leftovers.
With more brisket prepared than we’ll needed for our supper, I carefully wrapped the remaining meat in an airtight container and stored it in the refrigerator for later use. Sometimes, I will store in the freezer if I know it will be longer than a day or two before we use the remaining food.
For this brisket, I decided to make a simple brisket burrito. From start to finish, it took me less than 15 minutes to make this burrito and a whole lot less time than that for it to be devoured. Here’s the recipe.
With a deliciously prepared meat like the Dr. Pepper Slow Cooker Brisket, you really can’t go wrong in what you make with the leftovers. Just use your imagination. It can be as simple as an open-faced sandwich with a mustard-mayo spread or as elaborate as a brisket chili (where I’d use my slow cooker again).
What are some of your favorite ways to use leftovers? I know we’d all love to hear!
I really, really, really want to live at your house.
I really, really, really want to live at your house too. 🙂
Seriously, though, these look so good- not to mention EASY. I love my slow cooker. And I love brisket and Dr. Pepper so I’m pretty sure these would be a win at my house.
Have a great weekend, Robyn!
WOW!!! Can’t wait to make this recipe. Love crockpot recipes, and this sounds so great. I’m even willing to try Dr. Pepper….. Thanks Robyn for this great recipe.
Just got a brisket from the CSA and am excited to cook ti with Dr Pepper 🙂
this is going on the menu this week!