Brisket Taco

Serves2
IngredientsBeef, Bread, Vegetables
Menu PartEntree
Cuisine TypeMexican

Source: University of Texas (Austin)

Housemade seasoned brisket and pico de gallo combine for great Tex-Mex flavor.

Ingredients

2 6-in. flour tortillas or 4 corn tortillas
4 oz. Beef Brisket Taco Filling (recipe follows)
1 oz. Pico de Gallo (recipe follows)
1 oz. queso quesadilla or cheddar cheese, shredded
 

Beef Brisket Taco Filling
Yield: Approximately 10 pounds

8 lb. seasoned, cooked beef brisket (preferably smoked)
12 oz. diced yellow onions
1 tbsp. chopped garlic
3 tbsp. vegetable oil
2 tbsp. dry oregano leaf
2 tbsp. chili powder
1 tbsp. cumin powder
1 tsp. salt  (Note: Salt needed will vary based on seasoning used on cooked brisket.)
½ tsp. cayenne pepper
Water as needed

Pico De Gallo
Yield: 5 pounds

1 lb.+ 4 oz. red onion
3 lb. + 9 oz. tomato
5 oz. cilantro (about 30 bunches)
2 ½ oz. fresh serrano peppers
¾ tsp. salt
2 tbsp. fresh lime juice

Steps

  1. Set up ingredients on service line.
  2. Heat tortillas in small batches as needed.
  3. Use 1 flour or 2 corn tortillas per taco.
  4. Fill each taco with 2-ounces brisket taco filling, 1 tablespoon pico de gallo and ½ ounce shredded cheese.
  5. Serve a la carte or with rice and beans.

Beef Brisket Taco Filling

  1. Cut cooked brisket in 1 1/2–inch chunks, removing larger pieces of fat but leaving some.
  2. Put meat in hotel pans, uncovered, steam for 30 minutes to 1 hour or until meat shreds easily. Reserve any pan juices.
  3. Using two metal spatulas, chop/shred meat and hold hot.
  4. In tilt skillet, sauté onions and garlic in oil until soft.
  5. Add spices and salt; stir for 30 seconds. Then add beef and enough water to keep it from sticking.
  6. Heat to 200°F and hold hot for service.

Pico De Gallo

  1. Dice onions and tomatoes in neat 1/4-inch dice.
  2. Chop cilantro by bunch, cutting across grain stems and all; rinse well and drain overnight or pat dry with paper towels.
  3. Mince peppers.
  4. Combine all ingredients; adjust amounts of lime juice and peppers to taste. Refrigerate until ready to use. Hold cold for service for up to two days and then discard.

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