Sizzling Texas Brisket Street Tacos

Allergens

Gluten, Dairy, Soy, Nut (due to possible cross-contamination in manufacturing of spices)

Ingredients

• 2 lbs beef brisket, cut into 1
• inch cubes
• 1/4 cup chili powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups beef broth
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup pico de gallo
• 1 lime, cut into wedges
• Cilantro leaves for garnish

Instructions

1. In a small bowl, combine chili powder, paprika, cumin, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using).
2. Rub the spice mix evenly onto the cubed brisket pieces.
3. Preheat your grill or griddle pan to medium high heat.
4. In a large skillet, heat olive oil over medium heat. Sear the spiced brisket pieces for 3 4 minutes per side until browned.
5. Transfer seared brisket to the preheated grill or griddle pan and cook for about 10 minutes, turning occasionally, or until the internal temperature reaches 205°F. Remove from heat and let rest for 10 minutes.
6. Slice the brisket into thin strips and toss with beef broth to keep it moist.
7. Heat corn tortillas on the grill for about 30 seconds per side until warm and slightly charred.
8. Assemble tacos by layering brisket, cheese, pico de gallo, and a squeeze of lime juice. Garnish with cilantro leaves.

Chef’s Insight

For extra smoky flavor, use hickory wood chips on the grill.

Notes

Adjust spice level according to personal preference.