Brisket Breakfast Tacos

Rating: 5.00
(1)
By Dave
July 15, 2022
Yum

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.

Add the Sauce Ingredients to a Blender
Add the Sauce Ingredients to a Blender
Blend Until Smooth
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.

Heat the Brisket in a Little Canola Oil
Heat the Brisket in a Little Canola Oil

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.

Add the Scrambled Eggs to the Brisket
Add the Scrambled Eggs to the Brisket

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

Brisket Breakfast Tacos

5 from 1 vote
Brisket breakfast tacos are an easy and tasty way to use up leftover brisket. These brisket breakfast tacos are so delicious. Give them a try.
Servings 4 servings
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

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.
    Heat the Stemmed and Seeded Guajillo Chiles in a Hot Fry Pan
  • 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.
    Add the Sauce Ingredients to a Blender

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.
    Chop the Brisket
  • 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.
    Add the Scrambled Eggs to the Brisket
  • 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.
    Brisket Breakfast Tacos

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
 
 

Nutrition

Serving: 2tacosCalories: 574kcalCarbohydrates: 13gProtein: 39gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 416mgSodium: 947mgPotassium: 754mgFiber: 3gSugar: 5gVitamin A: 1820IUVitamin C: 23mgCalcium: 188mgIron: 5mg
Calories: 574kcal
Cost: $12
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast tacos, brisket breakfast tacos

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