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Export 12 ingredients for grocery delivery
Step 1
Remove husk from tomatillos and place on the smoker and smoke at 225-250 degrees for 30 minutes until tender.
Step 2
Place all ingredients in the blender and pulse until all ingredients are finely chopped and mixed and to desired consistency.
Step 3
Place salsa in the refrigerator to chill.
Step 4
Chop or shred brisket
Step 5
Place tortillas directly on smoker grate for 1-2 minutes to warm tortilla
Step 6
Place tortillas on a plate and place brisket in line down the center of the tortilla.
Step 7
Top brisket with Smoked Verde Salsa
Step 8
Sprinkle Cotija cheese over Smoked Verde Salsa
Step 9
Top with Croix Valley Tequila Lime BBQ and Wing Sauce
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