Homemade Texas Brisket Tacos with Pickled Red Onions
*Savory, smoky brisket meets tangy pickled onions in this Tex-Mex classic.*
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| Texas-style beef tacos with avocado |
Ingredients
For the Texas Brisket:
- 4-5 lbs beef brisket (trimmed of excess fat)
- 2 tbsp coarse kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika (optional, for smokiness)
- 1 cup beef broth (optional, for moisture)
For the Pickled Red Onions:
- 1 large red onion, thinly sliced
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp whole black peppercorns (optional)
- 1 bay leaf or pinch of red pepper flakes (optional)
For Serving:
- Corn or flour tortillas, warmed
- Fresh cilantro, chopped
- Lime wedges
- Cotija cheese or queso fresco (optional)
- Sliced avocado or salsa (optional)
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| Slow-cooked brisket tacos with lime crema |
Instructions
1. Prepare the Brisket:
- Prep: Preheat oven to 275°F (135°C). Mix salt, pepper, garlic powder, and smoked paprika in a bowl.
- Rub: Pat the brisket dry, then coat evenly with the spice mixture.
-Sear (Optional): Heat oil in a skillet over high heat. Sear the brisket for 3-4 minutes per side until a crust forms.
- Cook: Place brisket fat-side up in a roasting pan. Add beef broth (if using) to keep moist. Tightly cover with foil. Roast for 5-6 hours, until fork-tender (internal temp 200–205°F).
- Rest: Remove from oven, tent with foil, and rest for 30 minutes. Slice thinly against the grain.
2. Make Pickled Red Onions:
- Pack: Place sliced onions in a heatproof jar or bowl.
- Brine: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil, stirring to dissolve sugar.
- Pour: Immediately pour the hot brine over the onions. Let cool, then refrigerate for at least 1 hour (best after 24 hours).
3. Assemble Tacos:
- Warm tortillas on a skillet or directly over a gas flame.
- Layer sliced brisket, pickled onions, cilantro, and a squeeze of lime. Add cheese or avocado if desired.
Tips
- Smoky Flavor: Add 1 tsp liquid smoke to the beef broth if you don’t have smoked paprika.
- Oven Alternative: For a crispy bark, unwrap the brisket and broil for 5-10 minutes after cooking.
- Make Ahead: Brisket tastes better the next day! Store in its juices and reheat gently.
*Enjoy the melt-in-your-mouth brisket paired with zesty onions—a true Texas feast!* 🌮🔥
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| Slow-cooked brisket tacos with lime crema |
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