Texas Beef Brisket Tacos
A Texas taqueria staple, shredded slow-cooked beef brisket in smoky ancho sauce piled into warm corn tortillas with pickled jalapeños and fresh coriander.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 1 small white onion (100g) finely and mince 2 garlic cloves. Measure ancho chilli paste, smoked paprika, cumin, salt, and beef stock. Prepare 0.5 small white onion (50g) diced and have pickled jalapeños drained, fresh coriander, and lime wedges ready.
Saute
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add diced onion, cook 3–4 minutes until softened. Stir in garlic, ancho chilli paste, smoked paprika, and cumin; cook 1 minute until fragrant.
Build
Add 400g shredded brisket and 200ml beef stock, stir to combine. Simmer over medium heat 8–10 minutes until sauce reduces and brisket is well coated with crispy edges forming. Season with salt.
Toast
Warm 6 corn tortillas in a dry pan over medium heat for 20 seconds each side until pliable and lightly charred.
Plate
Fill each warm tortilla with brisket mixture. Top with pickled jalapeños, fresh coriander leaves, and diced white onion. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.