Brisket Taco (gf) Recipe

Season the brisket

Pat the brisket dry with paper towels. In a small bowl combine 1 tbs kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder. Rub the spice mix evenly over all surfaces of the brisket.

Sear

Heat 1 tbs vegetable oil in a large heavy Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the brisket 4–5 minutes per side, until deeply browned. Transfer the brisket to a plate.

Braise

Reduce heat to medium. Add beef broth, scraping any browned bits from the bottom of the pot. Stir in 1 tsp chopped chipotle in adobo (optional) and 1 bay leaf. Return the brisket to the pot, fat side up; the liquid should come about one-third of the way up the meat. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 300°F (150°C) oven. Cook until the brisket is fork-tender, about 2.5–3 hours for a 2 lb piece. Alternatively, simmer gently on the stovetop, covered, for the same time.

Rest and shred

Remove the brisket from the oven and transfer to a cutting board. Let rest, covered loosely with foil, 15 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat and the bay leaf. Skim off and reserve any pan fat; if the braising liquid is thin, simmer it briefly on the stove to reduce and concentrate flavor, then mix 2–3 tablespoons back into the shredded brisket to keep it moist.

Keep warm

Keep the shredded brisket warm in the pot over the lowest heat or in a covered dish in a 200°F (95°C) oven until ready to assemble tacos.

Combine 1 cup thinly sliced red onion, 1 tbs chopped cilantro, 2 tbs fresh lime juice, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl. Toss to coat and let sit at room temperature for at least 10 minutes (or up to 1 hour refrigerated) so the flavors mellow and the onions slightly pickle.

In a medium bowl combine 2 chopped roma tomatoes, 0.5 seeded and minced jalapeño, 0.25 cup finely chopped white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 0.5 tsp kosher salt and 0.25 tsp black pepper. Taste and adjust heat or salt as desired. Let sit 10–15 minutes for flavors to marry. Keep refrigerated until serving.

Warm the corn tortillas: heat a dry cast-iron skillet or griddle over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean kitchen towel to stay warm.

Assemble the tacos: divide the shredded brisket evenly among 12 warmed tortillas (about 2–3 oz brisket per tortilla depending on portion). Top each with a spoonful of cilantro-lime onions, a sprinkle of crumbled queso fresco, and a few cilantro leaves for garnish.

Serve: place lime wedges and a bowl of house salsa alongside the tacos. Encourage guests to squeeze fresh lime and add salsa to taste.