Brisket Tacos Worth The Long Wait.

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Ever had brisket tacos before? Not the brisket in Mexico known as Suadero. We’re talking low and slow smoked Texas brisket. If not, you don’t know what you’re missing. Tacos have been around for ages and are a true staple of Mexican cuisine. There are many different versions of the taco, some fried and some steamed. Most tacos are traditionally made with corn tortillas, although flour is sometimes used as well depending on the region. From Carne Asada (arrachera, paleta, diezmillo), Al Pastor and Adobada made from pork, to Lengua (beef tongue), Tuetano (bone marrow), Tripas (beef intestines), Buche (pork intestines), Birria (typically goat or beef), Cabeza (beef head meat), and even Sesos (brain, typically from beef). All delicious in their own right.

A relatively new and rather delicious taco variation has emerged onto the scene. What is it, you ask? That would be brisket. Brisket is so delicious as it is a very fatty piece of meat. When seasoned correctly and cooked low and slow to perfection it makes for some very delicious tacos. Especially when smoked in an upright drum smoker. When you first slice into a brisket that’s had a long rest period the meat is so moist and tender. It’s like melt in your mouth heavenly with its tasty bark. The warm steamy corn tortillas along with toppings like guacamole, salsa, chopped onion and cilantro just make it so satisfying. In Mexican cuisine there are many types of salsas stemming from mild all the way to extremely spicy, so choose your battles wisely! Oh, don’t forget the lime.

When it comes to slow smoking, “smoked brisket” is not a tradition in Mexico. It’s 100% a Texas tradition for sure. Slow smoked brisket is very succulent and juicy, and can be very tasty if your recipe is good. Even though prepared differently, in terms of texture Suadero would be the closest one to low and slow smoked brisket, just without the smoky flavor. The traditional staple recipes for tacos in Mexico are very delicious. But, with brisket gaining in popularity it’s making its mark, and adding its own kind of deliciousness to the equation.

Since the popularity of tacos in general has increased in recent times, they are becoming more widely available throughout the United States. The mecca for the best tacos in the states is Southern California. Since San Diego and Tijuana have a symbiotic relationship the best tacos hands down will be found there. The question is, will brisket tacos ever be able to take Socal by storm? Who knows. Maybe someday Texas brisket will become popular enough here to where BBQ joints will be just as readily available as the many Mexican food taco shops are. For now we’ll just have to rely on our enthusiasm for backyard barbecuing.

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Below are recipes I think you’ll like not only for a brisket, but for the salsa and guac as well. Enjoy!

Brisket Rub Seasoning:

So, you’ve tried your hand at low and slow brisket smoking, but the seasoning profile you used didn’t do anything for the overall roasty taste in the end right? As most already know the Texas rub standard for brisket is salt, pepper, and garlic. So, why does it not taste like it deeper within the meat so many hours later? It seems like you apply plenty of your rub. The fact is most rub flavors don’t penetrate meat beyond a quarter of an inch below its top layer. Sad, but true. So how can you get good flavor to penetrate your brisket all the way through? First, you have to identify which of the 3 flavor ingredients above is best for going beyond 1/4″ into meat. Then understanding why that is. Once you learn how to apply it, and for how long, you’ll be on your way to the most delicious tasting brisket you’ve ever made.

The best way to apply an outer coating of seasoning is to shake your flavors on individually to your liking. Once you gain more experience you’ll get better at knowing just how much of each to use.

If you want to combine the ingredients and make a rub batch to sprinkle on at once, then a good seasoning mix would be:

2 parts coarse black pepper (16 mesh), 1 part kosher salt, and 1/2 part granulated garlic.

(*Per your taste you can also use other seasonings such as onion powder, oregano, seasoning salt (Lawry’s), cayenne pepper, and chili powder. Some people like to use Turbinado (sugar in the raw) or even brown sugar to help balance out the salt. But again, none of those flavors will make it 1/4 of an inch beyond the top layer of meat.)

If you’re not thinking about going into the restaurant or catering business, then making batches of rub isn’t recommended.  Why?  Because, you’ll end up having to store the overage, and it will most likely cake up and/or become stale to some degree over time if not used quickly enough.  It’s best to keep them separated and sprinkle on individually for the most even distribution of flavors.

Tips & Hints–

Trim your brisket of the fat and silver skin you don’t want. If using a barrel smoker you won’t need a heavy trim at all like when cooking on offsets. With a direct heat smoker such as a barrel cooker you’ll be cooking fat side down, and that will be all the protection you’ll need to shield from direct heat. On an offset smoker it’s usually fat side up.  You can use binders if you like such as yellow mustard, Worcestershire Sauce, pickle juice, olive oil, or nothing at all. Season liberally with your rub ingredients, as this is a thick cut of meat. Don’t be shy, it’s hard to overdo it. There is really no set amount.  It’s all about personal preference.  However, you may have to play with your seasonings a little until you find just the right amounts suitable to your taste. This will help you create a brisket flavor profile all your own.

A good video to watch for some brisket smoking pointers is the video above.  And, a great tool to consider for attaining delicious results is a barrel smoker.

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Salsa Fresca (Fresh Sauce a.k.a. Pico De Gallo):

*This particular salsa is normally supposed to be on the blander side. The ingredient in the taco that should provide you with the most salt flavor is from the seasoned brisket. Salt should be left for adding to your taco after it’s been constructed, otherwise you stand the risk of the whole thing being too salty. Same with the lemon….add afterwards after you’ve tasted it.

**NOTE: Salsa fresca tastes really good on certain types of tacos and other Mexican food dishes. However you won’t normally find salsa fresca as a topping at every taco stand in Mexico and Socal. Instead, some of the ingredients in salsa fresca are kept separate to be used as toppings. At taco stands toppings are mainly diced onion and cilantro. If you order them “con todo”, which means “with everything”, then they will put a salsa on your taco too, usually a spicy red salsa that is more liquidy. Could even be a green salsa depending on what they are offering. The liquid salsas are oftentimes made with tomatoes as their base, along with other items like tomatillos, onion, garlic, oil, water, a combination of chiles for heat, and salt to taste. There are various other flavors, spice levels, and colors for salsas. You’re basically eating just about everything you’d find in hot salsa recipes, except the taco stands keep them separated. For example, tacos at taco stands in Tijuana and Southern California are normally constructed starting with a tortilla as the first layer, then the meat, then the diced onion and cilantro, then the hot salsa, and guacamole or vice versa. There are lime wedges available too if you want to add citrus. The type of salsa for this recipe I’m giving you, which is called salsa fresca has been adapted for these brisket tacos. It’s fresh, crisp, light and really helps offset the amount of fattiness the brisket brings, seeing as that brisket is so fatty unlike meats used for other taco variations. And, it won’t burn your mouth even if you leave the seeds in from the chiles. If you are a spicy eater, though, and would like more heat, then just add more chile.

Ingredients:

-Roma Tomatoes (2 to 3)

-White Onion (1 Medium)

-1 or 2 Serrano Chiles (leave seeds in for max heat, otherwise remove)

-Cilantro (Approximately ¼ Cup or slightly less, not tightly packed, finely chopped)

-Couple Light Squeezes Of Fresh Lemon Juice (or leave out and just use lime on your taco afterwards)

-Pinch Of Salt

Prep Directions–

Combine all ingredients in a mixing bowl. Once mixed well you can use right away. Or cover and store in fridge allowing the flavors to marry a little, or until ready to use. Top your taco with as much as you like.

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Guacamole:

*Guacamole for tacos is normally best if prepared with mostly just the avocados and cilantro. However, other ingredients such as onion, tomato, chile, lemon juice, and salt can be added. It just depends on what it will be used for. For tacos the best method of approach is to NOT add all the other “optional” ingredients in the recipe. Adding the optional ingredients is good if you want to make a dip for chips or something. Diced onion and cilantro are usually kept separate from one another at taco stands, and offered as additives to tacos. Same with salsas, which most of the time are made with tomatoes, chiles, onions, and other ingredients. The guacamole should be prepared in a way to where it will compliment the other ingredients in the taco once it all comes together, and not have it eclipse the other flavors. Less is more. Salt, heat, and citrus can all be added afterward.

Ingredients:

-2-4 Ripe Avocados (the softest possible before over-ripening)

-¼ Cup Cilantro (Finely Chopped, not tightly packed)

*Optional Ingredients:

-½ to 1 Medium Red Or White Onion (finely chopped)

-½ to 1 Medium Large Roma Tomato or Small to Medium Beefsteak

-1 or 2 Serrano Chiles (leave seeds in for max heat, otherwise remove)

-½ to 1 Ounce Lemon Juice (Fresh Squeezed)

-1 Garlic Clove

-Salt To Taste

Prep Directions–

Mash the avocados well until a mostly smooth consistency is achieved. It’s okay to leave some chunks. Add in desired ingredients and mix well.

Pro Tip: Too much lemon juice can easily overpower a final product. It’s best to add it in sparingly at the end, a little at a time until it tastes right for you. The flavor that takes center stage in most guacamole’s is the avocado. The lemon juice is there to compliment the flavor. Same with the salt and all the other ingredients.

Chill in the fridge until ready to use or use straight away.

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The Cheese:

The type of cheese used in this recipe is called Queso Cotija, or Cotija cheese in English. It’s a very pungent cheese on the saltier side. It tastes good when used sparingly. Depending on where you live in the USA it may not be so readily available at your supermarket. So, if you can’t find it in your area, you can definitely get it here. (*NOTE: This cheese freezes exceptionally well)

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The Tortillas:

If you live in the states outside of Socal, then these awesome corn tortillas are a great choice.

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