Recipes
Brisket Taco
| Serves | 2 |
|---|---|
| Ingredients | Beef, Bread, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Mexican |
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
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
- Set up ingredients on service line.
- Heat tortillas in small batches as needed.
- Use 1 flour or 2 corn tortillas per taco.
- Fill each taco with 2-ounces brisket taco filling, 1 tablespoon pico de gallo and ½ ounce shredded cheese.
- Serve a la carte or with rice and beans.
Beef Brisket Taco Filling
- Cut cooked brisket in 1 1/2–inch chunks, removing larger pieces of fat but leaving some.
- Put meat in hotel pans, uncovered, steam for 30 minutes to 1 hour or until meat shreds easily. Reserve any pan juices.
- Using two metal spatulas, chop/shred meat and hold hot.
- In tilt skillet, sauté onions and garlic in oil until soft.
- Add spices and salt; stir for 30 seconds. Then add beef and enough water to keep it from sticking.
- Heat to 200°F and hold hot for service.
Pico De Gallo
- Dice onions and tomatoes in neat 1/4-inch dice.
- Chop cilantro by bunch, cutting across grain stems and all; rinse well and drain overnight or pat dry with paper towels.
- Mince peppers.
- 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.