breakfast taco

brisket taco

If using sausage or chorizo, cook it first in a skillet over medium heat until browned and cooked through, about 6–8 minutes; drain and set aside. Dice tomatoes, avocado, and slice green onions if using.

Warm tortillas: stack tortillas, wrap in a damp paper towel, and microwave 30–45 seconds until pliable, or warm individually in a dry skillet over medium for 20–30 seconds per side. Keep wrapped to stay warm.

Crack 6 eggs into a bowl. Add 2 tablespoons milk or cream, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Beat eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. When butter is melted and foaming (or oil is shimmering), pour in the eggs. Let them sit undisturbed for 10–15 seconds until the edges begin to set.

Cook eggs

Stir gently with a spatula, folding from the edges to the center. Continue cooking low and stirring occasionally until curds form but eggs remain moist, about 2–3 minutes total. Remove from heat just before fully set; residual heat will finish them.

Lay a warm tortilla flat. Spoon about 1/6 of the scrambled eggs down the center of each tortilla (roughly 1/3 to 1/2 cup per taco).

If using meat, distribute approximately 2 tablespoons cooked sausage or chorizo per taco on top of the eggs.

Sprinkle about 2 tablespoons shredded cheese over each taco so it begins to melt from the warm eggs.

Top with salsa (about 1 tablespoon per taco), a small sprinkle of chopped cilantro (about 1/3 tablespoon), and any optional add-ins like diced tomato, avocado, green onion, or pickled jalapeños to taste.

Squeeze a lime wedge over each taco and add hot sauce if desired. Fold tortillas and wrap in parchment or foil for a taco to go.

Serve immediately while warm. For transport, wrap in foil to keep warm up to 1–2 hours. Refrigerate leftover fillings and separate tortillas; reheat eggs gently in a skillet or microwave before assembling. Consume leftovers within 2 days.

small flour or corn tortillas

shredded cheddar or monterey jack cheese

salsa (mild or medium)

fresh cilantro, chopped

hot sauce

lime wedges

large eggs

milk or cream

unsalted butter or oil

kosher salt

black pepper

cooked breakfast sausage or chorizo, crumbled

diced tomato

diced avocado

sliced green onions

pickled jalapeño slices

Pat the brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and ground cumin. Rub the spice mix evenly over all sides of the brisket and let rest at room temperature for 30 minutes (or refrigerate up to overnight and bring to room temp before cooking).

Prep rub and brisket

Preheat a large Dutch oven or heavy, oven-safe pot over medium-high heat. Add 2 tablespoons olive oil. When shimmering, place the brisket fat-side down and sear without moving 4–6 minutes until deeply browned. Flip and sear the other side 3–5 minutes. Remove brisket and set aside.

Sear brisket

Reduce heat to medium. Add the chopped chipotle and apple cider vinegar to the pot and scrape up browned bits with a wooden spoon. Pour in beef broth and orange juice, then add the bay leaf. Return the brisket to the pot, fat-side up. The liquid should come about 1/3 up the sides of the brisket; add a bit more broth or water if needed. Bring to a gentle simmer.

Deglaze and braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the brisket is fork-tender, about 2.5–3.5 hours for a 2 lb piece (time varies by thickness), checking once halfway and spooning some braising liquid over the top. The internal temperature should be about 200°F (93°C) and the meat should pull apart easily.

Oven braise

Remove the brisket to a cutting board and let rest 15 minutes. Reserve the braising liquid. Using two forks (or meat claws), shred the brisket into bite-sized pieces, discarding excess fat and the bay leaf. If the braising liquid is very thin, skim 1/2 cup into a small saucepan and reduce over medium heat 5–8 minutes until slightly syrupy; mix a few tablespoons back into the shredded meat to keep it moist.

Rest and shred

Taste the shredded brisket and add salt if needed. If you prefer more heat, stir in additional chopped chipotle or a splash of the reduced braising sauce to taste.

Adjust seasoning

Heat a large cast-iron skillet or griddle over medium-high heat. Brush each tortilla lightly with a little vegetable oil and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Warm tortillas

Place 2–3 tablespoons of shredded brisket onto each warm tortilla. Top with a sprinkle of finely diced white onion, chopped cilantro, crumbled queso fresco, and pickled jalapeño slices if using. Spoon salsa over each taco and finish with a squeeze of fresh lime.

Assemble tacos

Serve immediately while hot with extra lime wedges and reserved braising sauce on the side for drizzling. Leftover brisket keeps well refrigerated up to 4 days and reheats gently in a skillet with a splash of the reserved sauce.

Breakfast Taco

Brisket Taco