Matt Pittman brings bold southwestern flair to brisket with a Mexican-inspired recipe featuring fajita seasoning and hot sauce. This versatile brisket works great for tacos, nachos, or sandwiches.

A Mexican Jewish cookbook, "Sabor Judío," showcases recipes like brisket tacos that combine New World flavors with Old World traditions.

Their recipe for brisket tacos, which is in the book, is below. The recipe fuses dishes prepared by the two matriarchs in Stavan’s and Boyle’s families, Anat Nurko and Phyllis Poplawski.

Each heaping taco is filled with three ounces of chopped brisket and topped with cheddar cheese, sour cream, and salsa roja, made in-house with roasted tomatoes, onions, garlic, and jalapenos.