Mmm… brisket tacos

DSC_5245 [1600x1200]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.DSC_5240 [1600x1200]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.DSC_5241 [1600x1200]Saute sliced onions and sliced peppers in a large enough pan to also hold the thin sliced brisket so you can rewarm the meat. DSC_5243 [1600x1200]

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.DSC_5242 [1600x1200]One more picture!DSC_5246 [1600x1200]These were very, very good.  That sauce from the apple cider with the drippings is killer.

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