Brisket is a staple of the culinary scene in San Antonio, but rarely do you see it served as a taco. Brisket Tacos are an alternative use for leftover brisket as opposed to chopped barbecue swimming in a sugary sauce and ladled over high carb buns. Start with your own home cooked brisket or pick up cooked brisket slices from your favorite smoke shack.

Ingredients

  • ¼ -½ pound Brisket slices per person
  • 2-3 Tortillas per person
  • 1 medium Onion per every 3 servings, sliced in rings
  • 2 Sweet Mini-Peppers per person, sliced lengthwise
  • 1 Poblano or Jalapeño per every 3 servings, sliced lengthwise
  • 1 Garlic clove per serving, minced
  • Ground Cumin
  • Chili Powder
  • Salt & Pepper
Toppings
  • Sour Cream or Mexican Crema
  • Cheddar or Monterey Jack Cheese, in shreds
  • Avocado slices or Guacamole

Directions

  1. In a 10-12 inch skillet over medium heat, saute onion until it begins to soften. Add sweet peppers and jalapeno and continue to cook until onions are translucent. Add minced garlic, cumin, chili powder, salt and pepper, cook for 2 more minutes.
  2. While veggies are cooking, warm tortillas according to package directions. Place brisket slices in another skillet over low heat to warm.
  3. Once veggies, tortillas and brisket are warm, serve immediately with toppings.

Suggested Wines

The light, crisp taste of rosé wines pairs perfectly with summer and barbecue. Choose your favorite and enjoy! For other wine selections, see below.

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!

More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan
SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Grenache/Syrah/Mourvèdre blend, Petite Bordeaux
Italy: Negroamaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache

RICH, BOLD RED

Domestic
Texas: Tempranillo, Cabernet Franc, Montepulciano, Cabernet Sauvignon,
West Coast: Cabernet Sauvignon, Merlot, Meritage (Bordeaux-style blend), Petite Syrah/Shiraz, Mourvedre
Imported
Argentina: Malbec, Cabernet Sauvignon
France: better Bordeaux (Left Bank = bolder-style Cabernet, Right Bank = softer style Merlot), Châteauneuf-du-Pape, Mourvèdre, Vacqueyras, Gigondas
Italy: Amarone, Barolo, Barbaresco, Brunello di Montalcino, Sagrantino, Montepulciano d’ Abruzzo, Salice Salentino, Super Tuscan
Spain: Tempranillo, Grenache, Monastrell (bolder-style red regions: Priorat, Montsant, Toro, Ribera de Duero)