Gluten free Taco/burrito/fajita shell?

tshewman

Recently purchased Chris Puglisi's book Relae and came across something that had me wondering for a while. I've done Daniel Boulud's potato wrapped sea bass and have done similar things with Zucchini and the like. Chef Puglisi does a take on tacos with baked Celery root. But fills it with.......... celery root. So.....had some brisket from a recent cash only "bundle" from a local purveyor (interesting surprise bags they have on occasion) so I thought....what if....I use the brisket. So, cooked it SV for 52 hours, then smoked it for 4 hours. Used the celery root as the taco shell and also tried tomato leather. When I did the first piece of celery root and tasted it, it screamed pickled mustard seeds (which by the way was quite nice), I then made a red cabbage coleslaw (modified from CS - I prefer pickled sweet onions, mayo, mustard seeds etc). So the end combo was brisket and red cabbage coleslaw stuffed tacos/burritos/fajitas. The result was very nice......ok, it was f-word incredible. Like where did that come from wow! The only thing I would try different next time, is maybe some caraway instead of mustard seeds......or maybe both.

tshewman

No (not until I get a dedicated smoker). I have stove box smoker, so allot of baby sitting, but all has worked out well. The tomato leather also goes with any savory filling (like a bolognese :-)...)