Cowboy Brisket Tacos Recipe

Season and reheat

If your brisket is already smoked and chilled, trim off any excess fat and chop or shred into bite-sized pieces. Lightly toss the chopped brisket with kosher salt, black pepper, and garlic powder.

Sear and moisten

Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the chopped brisket in an even layer and let it sear undisturbed for 1–2 minutes to develop color. Stir and sear another 1 minute. Pour in 1 cup beef broth or reserved brisket juices, lower heat to medium-low, and simmer gently until the liquid reduces slightly and the brisket is moist but not soupy, about 4–6 minutes. Taste and adjust seasoning. Keep warm while assembling tacos.

In a small bowl whisk together 1 cup sour cream, 2 tbsp roasted red chile purée, 1 tbsp lime juice, 1 tsp honey and 1/2 tsp salt until smooth. If the crema is too thick for drizzling, whisk in 1–2 tbsp water to reach a pourable consistency. Chill until ready to use or keep at room temperature for immediate assembly.

Combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 2 tbsp chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice and 1/2 tsp salt in a bowl. Stir gently and let sit for 10–15 minutes at room temperature to meld flavors. Taste and adjust salt or lime.

In a small saucepan combine 1/2 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 cup water and 1/4 tsp salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Add 1 cup jalapeño rings and simmer gently for 5–7 minutes until jalapeños are tender and the syrup thickens slightly. Remove from heat and let cool to room temperature; transfer jalapeños and their syrup to a jar. They will be ready to use once cooled and can be refrigerated up to 2 weeks.

Warm tortillas: Heat a dry skillet over medium heat and warm each flour tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos: Place 1–2 heaping tablespoons of the chopped, warmed brisket on each tortilla (about 2–3 tbsp per taco depending on size). Spoon a thin line or dollop of red chile crema over the brisket, then add 1–2 tbsp pico de gallo. Top with 1–2 slices of cowboy candy (candied jalapeños), a sprinkle of crumbled cotija (about 1 tsp–1 tbsp per taco), and a few cilantro leaves.

Finish and serve: Serve tacos immediately with lime wedges on the side for squeezing. Offer optional pickled red onions for additional brightness. Makes about 8 tacos (serves 4).