Tacos de Brisket al Estilo Sur de Texas
Tacos de Brisket·(tah-kos de bris-ket)
Domingo BBQ & Recalentado: Weekend Smoke on a Weeknight Timeline
This isn't a fourteen-hour vigil beside a cord of smoking post oak, but simply a South Texas Tuesday night recalentado, where you stare down cold, leftover brisket and recognize that pulling cold meat turns it to mush, and that a microwave is an insult to the butcher. Instead, the brisket meets a screaming-hot cast-iron comal and a quick splash of broth, steaming the interior tender while violently crisping the smoky bark until the brisket fat hisses against the iron. Tuck the meat into a scorched H-E-B flour tortilla with raw white onion and a squeeze of lime, and eat immediately.
Before you start
Chop the cold brisket into cubes to preserve the muscle structure.
Do not try to shred the meat while it is cold, as it will turn to mush. Use a sharp chef's knife to cut it into 1/2-inch cubes, keeping the smoky bark and fat intact.
Ingredients
- leftover smoked brisket1 1/2 lb
- beef tallow or neutral oil1 tbsp
- low-sodium beef broth1/4 cup
- corn tortillas12 small
- white onion1/2 cup
- fresh cilantro1/2 cup
- limes2 med
- salsa verde1/2 cup
Method
- 01
Sear the meat in a hot skillet to render the fat and caramelize the bark.
Heat a cast-iron skillet or comal over medium-high heat with the tallow or oil, drop the chopped brisket in an even layer, and let it sizzle undisturbed for about 90 seconds.
- 02
Hydrate the brisket with a quick splash of beef broth.
Pour the broth directly into the hot pan so it immediately steams, then toss the meat in the bubbling liquid for one to two minutes until the moisture evaporates and the meat is hot, glistening, and incredibly tender.
- 03
Blister the tortillas on a dry skillet.
Wipe the skillet clean or use a separate dry pan over medium-high heat, warming the tortillas for 30 to 45 seconds per side until they show small toasted blisters, then wrap them in a clean kitchen towel to steam.
- 04
Assemble the tacos with fresh, acidic garnishes.
Double up the corn tortillas to prevent tearing, spoon a generous portion of the hot brisket into the center, and top simply with a pinch of diced white onion, cilantro, salsa, and a squeeze of fresh lime juice.
Notes
Fake the smoke on a weeknight with a slow-cooker braise.
If you don't have leftover Domingo BBQ, cut a 2-pound brisket flat into chunks and toss it in a slow cooker with 1 cup beef broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 3 crushed garlic cloves, and exactly 1/2 teaspoon liquid smoke (do not overdo it). Cook on low for 8 hours while you are at work, then shred in its own juices.
From Cook Tex-Mex.