So I made Chuck Roast Burnt Ends, and they were fabulous! With the leftovers we made this easy recipe for Burnt End Street Tacos 🙂
Burnt ends sound like they wouldn’t be good at all, anything with the word “burnt” doesn’t seem appetizing.
But these are not burnt at all (hey, I didn’t give them the name).
They are bite size pieces of meat that are marinated and smoked, then tossed in BBQ sauce in a dish and smoked again.
They are tender, flavorful, and I can only think to describe them as meat candy…a MUCH better name in my opinion 🙂
In this recipe I used chuck roast, but these tacos can be made with leftover brisket or pork belly burnt ends as well.
How to Make Burnt End Street Tacos
I am using corn tortillas, but if flour tortillas are more your jam then use those.
The flour tortillas just need to be warmed, but the corn tortillas need a minute or two in a skillet to crisp up a bit.
I set a skillet over medium high heat with just a little bit of oil.
Flip a few times until they are slightly charred.
Since the burnt ends are leftover, warm them either in a skillet or microwave.
Then put some slaw and the burnt ends on the tortillas.
The slaw I have is a salad kit that has carrots, cabbage, and cilantro.
Next up is some spicy mayo and cotija cheese along with my homemade Sweet Pickled Red Onions.
Any type of cheese works, but seriously HIGHLY recommend the pickled onion.
I make a big batch every few months and put them on wraps, nachos, burgers, and in this case…tacos!
Burnt End Street Tacos are just as delicious as they are gorgeous!
If you like Burnt End Street Tacos, you might also like these recipes…
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Burnt End Street Tacos
Burnt End Street Tacos use leftover burnt ends to make the most delicious street tacos topped with spicy mayo and sweet pickled red onions
- 1 pound leftover burnt ends (recipe link in post above or use your own brisket, chuck roast, or pork belly burnt ends)
- 8 to 12 street size tacos (flour or corn)
- 1 cup slaw or lettuce (I used a salad kit with carrots, cabbage, and cilantro)
- 1/2 cup spicy mayo (Asian section of grocery store)
- 1 cup cotija cheese or cheese of choice
- Optional: sweet pickled red onions (recipe link in post above) or pickled jalapenos
Heat your leftover burnt ends, either microwave or in a skillet.
Warm flour tortillas if using, or if using corn tortillas set a skillet over medium high heat with a little oil (maybe a tsp or two) and place each corn tortillas in the pan, flipping a few times until slightly charred.
Put some slaw on each tortilla, then top with the warm burnt ends, spicy mayo, cheese, and sweet pickled red onions or jalapenos if desired.