I made these tasty Brisket Tacos 2 weekends ago to take tailgating to the Dallas Cowboys game against the New Orleans Saints. In case you didn’t see that amazing game the Cowboys won :).   The Cowboys also beat the Houston Texans in a nail bitting game Yesterday….   So for me as a life long, die-hard, true blue, Cowboys fan I’m pretty excited right now to say the least! 4 and 1 BABY!! (not my picture…. BUT I LOVE YOU TONY ROMO!!!)

Ummm… Now on to the brisket tacos. This brisket is super easy to make and is fall apart, melt in your mouth tender. Yes brisket in Texas is traditionally cooked in a smoker for 10-12 hours but when your smoker is on the fritz… The oven can work wonders too.

The brisket cooks low and slow for 6 hours in a spicy, tangy, broth of beer, fresh lime juice, and chipotle chiles. After the brisket has cooked the broth and the drippings gets reduced and puree into a finger licking good sauce.

This tender beef brisket then gets shredded and stuffed in to a hot, fresh flour tortilla and topped off with a Sweet and Spicy Jalapeno Pepper Relish from the restaurant Blue Mesa Grill. Add a little Monterey Jack cheese and guacamole and I would say you have a taste of North Texas on a plate.

I hope you enjoy and Go Cowboys!!!

 

Texas Brisket Tacos

Ingredients:

5 Pound Trimmed Brisket

2 Large Onions, peeled and quartered

13 Cloves of Garlic, peeled and smashed

12 oz. Can of Chipotle Chiles in Adobo, pureed

2 – 12oz. Beers

2 Cups of Beef Broth

1/3 Cup Fresh Lime Juice

 

Brisket Rub Seasoning:

2 Tablespoons ground coffee

2 Tablespoons Chipotle Chili Powder

1 Tablespoon Smoked Paprika

1 Tablespoon Garlic Powder

1 tablespoon Cumin

2 Tablespoons Kosher Salt

1 Tablespoon Sugar

Black Pepper to Taste

Directions:

Pat the brisket dry then rub the seasoning all over. Wrap in plastic wrap and let it marinate in the refrigerator for 24 hours.

Pre-Heat the oven to 250 degrees.   Pull the marinated brisket out of the refrigerator and let it come up to room temperature. Place the quartered onions in the bottom of a roasting pan then place the brisket on top of the onions. Pour the lime juice, beer, and beef broth in the bottom of the roasting pan. Scatter the smashed cloves of garlic on top the brisket and pour the chipotle chili puree on top of the garlic.

Cover the roasting pan tightly with foil and place in the oven. Cook at 250 degrees for 6 hours or until tender.

When the brisket fork tender remove it from the roasting pan, cover with foil and let it rest for 30 minutes.

Transfer the liquid and juices from the roasting pan to a soup pot. Bring to a boil and reduce by half. Once reduced allow the sauce to cool then puree in a blender until smooth. Taste for additional seasoning.

Once the brisket has rested shred it into small pieces and toss with the desired amount of sauce.

Serve on warm flour tortillas, with red onion, grated Monterey Jack cheese, guacamole, and sweet and spicy jalapeño pepper relish.

Homemade  flour tortillas cooked on my pizza stones.  You can’t beat fresh flour tortillas 🙂

Blue Mesa Grill Jalapeño Relish

Recipe From Blue Mesa Grill

1 Pound Jalapeño

1 Medium Sized Yellow Onion

2-3 Medium Carrots (grated)

1 Large Red Bell Pepper, stem and seeds removed

3 ½ Cups of Sugar

2 Cups Apple Cider Vinegar

1 Tablespoons Yellow Mustard Seeds

1 Tablespoons Dill Seeds

 

Directions:

Cut the Jalapeño peppers in half; remove the stem, seeds and membranes. Cut the peppers into thin ¼ in strips; be sure to wear cloves while handling the chiles. Clean and cut the remaining vegetables in ¼ inch strips.

Combine the sugar and vinegar in a large non-reactive stockpot. Stir until the sugar dissolves.

Add all the vegetables, heat to a boil and cook for 15 minutes until the relish thickens.

Add the spices and simmer for 30 more minutes.

Remove from the heat and cool to room temperature. Relish will continue to thicken as it cools.

Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep for two weeks.

Serve cold or at room temperature.