I’ve seen mention of brisket tacos before and a quick search took me to the Homesick Texan’s house for his take on a regional favorite from Dallas. I already had the brisket but I liked the roasted poblanos and went that way.It isn’t hard to do this over an open flame. I stuck a fork into the ends of these and roasted them like marshmallows at a campfire. Get the skins black and blistered all over and cover the peppers with a plate in a bowl to steam them in the residual heat for a half hour or until they cool off. Cut off the stems and pull out the seeds, the skin scrapes off easily with the back of a knife.Saute sliced onions and sliced peppers in a large enough pan to also hold the thin sliced brisket so you can rewarm the meat.
Add some of the drippings from cooking the brisket if you wish, or you can serve it at the table for a dipping sauce. I toasted the Monterey jack cheese on flour tortillas in my toaster oven until the cheese melted and then added the meat and veggies.One more picture!These were very, very good. That sauce from the apple cider with the drippings is killer.
Lacking lamb, but having a yen for gyros, I pressed a flatiron steak into service. Cavender makes a Greek seasoning mix that is pretty good – the beef was heavily dosed with it and it did a good job.We haven’t had a frost so there is plenty of mint for flavor and garnishing. The Tzatziki sauce is the usual recipe with cucumber, garlic, olive oil, red wine vinegar, and a pinch of salt all mixed into Greek yogurt. I can make a meal of just the pita and the sauce for a dip.