Recipe Background
They're bigger, they're better, and they're delicious! Let Texas Brisket Tacos add a little kick to your taco shell! The magical pressure cooker does the trick the moment the brisket hits it. A simmered, tomato-based sauce soon joins the tender brisket in a corn tortilla shell that's topped with poblano peppers and onions for true, boot-scootin' good fare! That terrific tomato sauce later transforms into a dynamic dipping sauce that'll make all the cowboys and cowgirls hoot and holler. Pull out the big guns with the amazing Texas Brisket Tacos. Y'all come back for more, ya hear?!
They're bigger, they're better, and they're delicious! Let Texas Brisket Tacos add a little kick to your taco shell! The magical pressure cooker does the trick the moment the brisket hits it. A simmered, tomato-based sauce soon joins the tender brisket in a corn tortilla shell that's topped with poblano peppers and onions for true, boot-scootin' good fare! That terrific tomato sauce later transforms into a dynamic dipping sauce that'll make all the cowboys and cowgirls hoot and holler. Pull out the big guns with the amazing Texas Brisket Tacos. Y'all come back for more, ya hear?!
Ingredients
For the brisket:
- 2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1/4 cup coconut aminos
- 1/4 cup beef broth
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 1 (3-pound) flat-cut beef brisket excess fat discarded
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
For the tacos:
- 1 tablespoon extra-virgin olive oil
- 2 medium poblano peppers sliced
- 1 medium white onion sliced
- corn tortillas to taste, warmed
- 2 tablespoons fresh cilantro chopped, for garnish
- 2 limes cut into wedges, for serving
Directions
- In a medium bowl, add the tomato paste, the Dijon mustard, the coconut aminos, the beef broth, the chipotle chili powder, and the cumin and whisk to combine. Let it sit until ready to use.
- Use a sharp knife to evenly cut the briske into 3 chunks.
- Evenly season each of the brisket chunks all over with the salt and the black pepper.
- Set the pressure cooker to sauté and allow it to get hot.
- Add 2 tablespoons of the olive oil to the heated pressure cooker.
- Add the brisket chunks, in batches, to the heated oil and sear them until a golden-brown crust has formed on all sides, about 3 minutes per side.
- Transfer the browned brisket chunks to a large plate, then turn off the pressure cooker.
- Pour the reserved sauce mixture into the pressure cooker and nestle the seared brisket chunks into it.
- Lock the lid onto the pressure cooker and make sure the vent is sealed.
- Set the pressure cooker to the manual or high pressure setting and cook, about 1 hour.
- With about 10 minutes of cook time remaining for the brisket, in a cast-iron skillet over medium-high heat, add the remaining olive oil.
- Add the poblano peppers and the onions to the heated olive oil and sauté, tossing occasionally, until they are slightly tender, about 7 minutes.
- Transfer the pepper mixture to a plate and cover to keep it warm.
- When the cook time for the brisket is complete, release the pressure manually on the pressure cooker by carefully turning the valve until all of the steam has escaped.
- Take the lid off of the pressure cooker and transfer the cooked brisket chunks to a rimmed baking sheet. Reserve the liquid in the pressure cooker.
- Use two forks to shred the cooked brisket chunks.
- Ladle about 3/4 cup of the liquid from the pressure cooker over the shredded brisket and toss to coat until the liquid is absorbed. Repeat this once, leaving the remaining liquid in the pressure cooker.
- Set the pressure cooker to the sauté setting and bring it to a rapid boil, stirring occasionally. Cook the liquid until it reduces and thickens, about 8-10 minutes.
- Pour the sauce into a serving dish and keep it warm for serving.
- Evenly fill each of the tortillas with the shredded brisket, the pepper mixture, and the cilantro.
- Serve the tacos with the sauce and the lime wedges.
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