Brisket tacos, Dallas style
When it comes to Super Bowl food, people usually make culinary specialties from the hometowns of the opposing teams. With no disrespect to this year’s contenders, Green Bay and Pittsburgh, at my Super Bowl party I’m going to honor Dallas, this year’s host, instead. And while there are several dishes that remind me of Dallas, one I love the most is a large plate of brisket tacos.
Brisket tacos, if you’ve never had them in Dallas, are soft tortillas stuffed with succulent strands of brisket, pulled from a roast that has been braised overnight. The brisket isn’t smoky nor is it fiery—instead it’s tender and juicy, with a rich depth of flavor that can only come from cooking the meat low and slow.
Another hallmark of Dallas’s brisket tacos is that there’s always melted Monterey Jack on the tortillas, and each taco is topped with strips of sautéed onions and poblano chiles. Some places also include a small bowl of the pan juices, turning the brisket taco into a Tex-Mex beef sandwich au jus.
Dallas-area restaurateurs love to argue over the invention of the brisket taco. I had my first one at Mia’s, but the owners of Avila’s have also laid claim to its provenance. Sure, these restaurants may have popularized the specific style of brisket tacos found in Dallas, but I think that it’s silly to assume that these places were the first to make such a simple dish.
That said, you don’t usually find brisket tacos on the menu in other Texas cities. I’m not sure why this is the case, but as Tex-Mex cuisine has many region-specific dishes—Houston’s green sauce, for instance—it certainly doesn’t surprise me. The Dallas-Fort Worth area has long been associated with cattle, so it makes sense that a big, beefy taco would be an integral part of this town’s Tex-Mex scene.
As for the Super Bowl, I’ve heard some people laugh about how two of the Dallas Cowboys’ biggest rivals will be fighting each other in Cowboys Stadium. Of course, it would have been great to have the Cowboys play, but with the year they had that wasn’t an option. But that’s okay—I think that Dallas is ultimately the winner of this year’s game, as it gets to show thousands of visitors what Texas hospitality is all about, such as this plate of tender and flavorful soft brisket tacos.
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Brisket tacos, Dallas style
Ingredients
Ingredients for the brisket:
- 3 pounds brisket from the flat cut
- Salt
- Black pepper
- 1 tablespoon vegetable oil or bacon grease
- 1 large yellow onion, cut into quarters
- 8 cloves garlic
- 1/4 cup red wine vinegar
- 2 cups beef broth
- 1 teaspoon ground cumin
- 2 jalapeños, seeds and stems removed, cut in half, lengthwise
- 2 leafy stems cilantro
- 1 bay leaf
Ingredients for the tacos:
- 2 poblano chiles
- 1 teaspoon vegetable oil
- 1 large yellow onion, cut into slivers
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Corn or flour tortillas
- Salsa
Instructions
- Preheat the oven to 250°F.
- Sprinkle the brisket with salt and black pepper. In a large ovenproof pot, such as a Dutch oven, heat up the oil on medium-low, and brown the brisket on both sides, about 5 minutes per side.
- Remove the brisket from the pot and add the onions. While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.
- Return to the pot the brisket, fat-side up. Pour in the beef broth and add the cumin, jalapeños, cilantro and bay leaf. Cover the pot and place in the oven. Cook the brisket for 6 hours or until it’s fork tender. When you take the brisket out of the oven, let it rest in the pot uncovered for 30 minutes.
- Meanwhile, to make the taco toppings, roast the Poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and cut the chiles into strips. Heat up the vegetable oil in a skillet on medium low, and add the onion slivers. While occasionally stirring, cook until softened, about 10 minutes. Add the cut poblano strips and cook for 1 more minute.
- After the brisket has rested, remove it from the pot, cut off the fat cap and shred the meat with two forks until it’s in long strands. To make the gravy, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. Add 2 tablespoons of the gravy to the shredded brisket, reserving the rest for serving. Taste the brisket and adjust seasonings.
- To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the onions and poblano strips. Serve with the pot juices and salsa.
Wow. I think this just helped me make up my mind on what to make this weekend. I love brisket tacos. Think I can do it in the slow cooker?
i'd be pretty darn happy if these tacos ended up on a menu in chicago, that's for sure. we have a great newish taco joint, Big Star, and they have every taco but brisket – including lamb shoulder, which is equally delightful 🙂
Oh my goodness, this sounds so good! A perfect meal for my family's taste buds. Thank you!
Rocky Mountain Woman–I'm with you–anything with poblanos is wonderful!
RJ–Thank you!
Annie–It's perfect party food!
Miyan–I hear you!
Mandy–If you find them in Austin, let us know!
Sally–Hope you enjoy them!
Shelvasha–Why thank you!
Meg'n–Nothing makes the house smell better than a pot of brisket!
Hornsfan–Indeed they are!
Jerrie Lee–Yay! So happy you feel like you're at home and that you loved the tacos!
Megan–Hurrah! So pleased that people enjoyed them!
Susan–Ha! Your husband has good taste in food!
Little Black Car–Who knew, indeed? I'll have to start using the word that way.
Michelle–I'll have to stop in Waxahachie and try those tacos next time I'm traveling from Houston to Dallas.
The Camerons–Thank you–I'm glad y'all liked them!
Bonnie Deahl–Do you make these tortillas yourself or is it something that you buy in Virginia? I'm intrigued!
Tasty Eats at Home–Yep, others have cooked it in the slow cooker, though I'd follow one reader's recommendation to do the meat and onion browning/deglazing steps on the stove before putting it into the slow cooker.
Heather–I love lamb shoulder. Will have to check out Big Star (love the name!) when I visit Chicago.
Brenda–You're very welcome. Hope y'all enjoy them!
I am so excited to try this. I have tried to sample brisket tacos around Dallas to find the best and have to agree w/ the post about Fernando's in Dallas. I have tried to find a recipe for brisket this way. I hope to make it this weekend. I really have enjoyed your web site since reading the Guide article. I can get lost on it for hours!