Brisket breakfast tacos are an easy and tasty way to use up leftover brisket. These brisket breakfast tacos are absolutely delicious. Give them a try.
I live in Austin Texas where breakfast tacos or a big thing. They are so popular that you can find them made to order in restaurants, food trucks and even inside gas stations. While there are many different kinds of meat that can be put into a breakfast taco, a brisket breakfast taco is distinctly Texan. We love our brisket. We love our breakfast tacos. Why not?
Make the Sauce
For these brisket breakfast tacos, I decided to make a guajillo chile sauce that adds just a bit of punch. The sauce is made from dried guajillo chilis and some roasted onions and garlic and it’s great on all kinds of meat.
Remove the stems and seeds from three dried guajillo chiles then toast them in a skillet over medium heat for one minute each side. Next, soak the toasted chiles in hot water for 30 minutes. Sauté some white onion with two whole garlic cloves until the onion is softened and slight browned and the garlic has begun to brown, then remove the mixture from the heat and set aside. Drain the chiles and discard the soaking liquid. Add all of the sauce ingredients to a blender and blend until smooth.
Heat Up Some Brisket and Eggs
I used lean brisket for these brisket breakfast tacos. Fatty brisket would just add grease I didn’t want. Beside, I usually make burnt ends out of the fatty brisket point and there usually aren’t any leftovers of that. Chop the brisket and sauté it in a little canola oil and butter over medium heat, in a non-stick pan, until the meat is slightly browned. The butter will helps the eggs not stick.
Add the eggs and reduce the heat to simmer. Stir occasionally and remove from the heat when the eggs are almost done but still a little wet. They will continue to cook.
Build Some Brisket Breakfast Tacos
Spoon a generous helping of brisket and eggs onto a tortilla. Add some of the guajillo steak sauce, top with chopped white onions, cilantro, queso fresco, thin slices of fresh jalapeño peppers and some pickled red onion. Serve with lime slices and grilled green onions. Bet you can’t eat just one.
Other Great Recipes to Try
Watch How to Make Brisket Breakfast Tacos on YouTube
Brisket Breakfast Tacos
Ingredients
Steak Sauce
- 3 dried guajillo chiles stemmed and seeded
- 1/4 cup canola oil
- 1/2 cup white onion diced
- 2 cloves garlic wjole
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp chili powder preferably chipotle
- 1/2 tsp red wine vinegar
- 1 lime juiced
Brisket Tacos
- 1 tbs canola oil
- 1 tbs butter
- 1 lb brisket lean, cooked
- 8 eggs scrambled
- 1/2 cup white onion
- 1/4 cup cilantro chopped
- 1 lime slice
- 8 green onions grilled
- 1/2 cup queso fresco cheese crumbled
- 1 jalapeño pepper thinly sliced
- 1/4 cup pickled red onion
Instructions
Sauce
- Remove the stems and seeds from three dried guajillo chiles. Heat them in a skillet over medium heat for one minute each side. They should get darker in color, but do not burn them. Soak the toasted chiles in hot water for 30 minutes.
- Sauté white onion with two whole garlic cloves until the onion is softened and slight browned and the garlic has begun to brown. Remove from heat and set aside. Drain the chiles and discard the soaking liquid. Add the chiles to a blender with the onion, garlic, salt, cumin, chili powder, red wine vinegar, canola oil and lime juice. Blend until smooth.
Brisket Tacos
- Chop the brisket and sauté in a little canola oil and butter over medium heat in a non-stick pan until the meat is slightly browned.
- Add the eggs and reduce the heat to simmer. Stir occasionally and remove from the heat when the eggs are almost done but still a little wet. They will continue to cook.
- Spoon a generous helping of brisket and eggs onto a tortilla. Add some of the guajillo steak sauce, top with chopped white onions, cilantro, queso fresco, thin slices of fresh jalapeño peppers and some pickled red onion. Serve with lime slices and grilled green onions.
