Thursday, January 27, 2011

Brisket Tacos Are A Dallas Specialty?


I thought they were something that just suddenly showed up at my favorite local Tex-Mex spot.

A delicious something. Something that someone ought to get an award for. Possibly something I'd give to the Holy Father if he were on his way through Dallas but stopping off for lunch on the way.

Now I see that Homesick Texan has done a little more thinking about this than I have, which is not surprising. Me, I just order them. Reading her description, you can see why.
Brisket tacos, if you’ve never had them in Dallas, are soft tortillas stuffed with succulent strands of brisket, pulled from a roast that has been braised overnight. The brisket isn’t smoky nor is it fiery—instead it’s tender and juicy, with a rich depth of flavor that can only come from cooking the meat low and slow.

Another hallmark of Dallas’s brisket tacos is that there’s always melted Monterey Jack on the tortillas, and each taco is topped with strips of sautéed onions and poblano chiles. Some places also include a small bowl of the pan juices, turning the brisket taco into a Tex-Mex beef sandwich au jus.
Yeah, my mouth is watering too. Especially since my favorite spot doesn't include the sauteed onion and chiles. I believe this may be something I'm going to have to whip up at home soon. So I can have those sauteed onions and chiles with it.

Luckily, there's a recipe so no matter where you are you can also have some delicious brisket tacos ... Dallas style. Get it (and read more about this delicious specialty) at Homesick Texan.

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