The Ultimate Jewish Burrito

Photo from TastingTable.com

A Tasting Table video recently stopped us in our tracks, and we think you should know about it: Behold the Borscht Burrito. It’s the Russian-meets-Tex-Mex meal of your dreams.

Stuffed with slow-cooked Texas-style brisket, beet pico de gallo, Russian rice pilaf, cabbage coleslaw, and fresh dill, this hybrid burrito is the brainchild of Sasha Shor, the owner and chef at Tres Carnes, a Texas-inspired taco joint in NYC.

Russian-born and Nashville-rasied, Shor has the kind of culinary perspective that spans continents and flavors. Although she doesn’t share her recipe, just a little bit of recipe sleuthing can get you pretty close.

Beet Salsa, from the Paleo Cupboard
Plov (Uzbeki Rice Pilaf) (without meat)
Texas Style Smoked Brisket from Bon Appetit (smoked)
Brisket (stewed)
Basic Coleslaw from About Food

 

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