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Texas Breakfast Tacos Recipe

Name: Texas Breakfast Tacos
Total time: 8 h 35 min
Yield: 8
Ingredients: 2 tsp. smoked paprika; 1 1/2 tsp. garlic powder; 1 1/2 tsp. ground cumin; 1 tsp. chipotle chile powder; 4 tsp. kosher salt, divided; 1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness; 1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices; 12 large eggs; 1/4 cup whole milk; 1/4 tsp. black pepper; 1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces; 2 cups Colby-Jack cheese, shredded (about 8 oz.); 16 (6-in.) flour tortillas; 1 cup fresh pico de gallo

Southern Living

Like any true treat from Texas, our Texas Breakfast Tacos are made with brisket. Serve these tacos on game days when the day starts early and everyone is hungry.

Ingredients

2 tsp. smoked paprika

1 1/2 tsp. garlic powder

1 1/2 tsp. ground cumin

1 tsp. chipotle chile powder

4 tsp. kosher salt, divided

1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness

1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices

12 large eggs

1/4 cup whole milk

1/4 tsp. black pepper

1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces

2 cups Colby-Jack cheese, shredded (about 8 oz.)

16 (6-in.) flour tortillas

1 cup fresh pico de gallo

Method

Stir together paprika, garlic powder, cumin, chile powder, and 3 teaspoons of the salt in a small bowl. Rub mixture evenly all over brisket. Arrange onion slices in bottom of a slow cooker; place brisket, fat cap side up, on top. Cover and cook on LOW for 8 hours.

Remove brisket from slow cooker; discard onion, or reserve for tacos or another use. Let brisket stand until cool enough to handle, about 15 minutes. Cut brisket across the grain into about 1/4-inch-thick slices. Cover to keep warm.

Whisk together eggs, milk, pepper, and remaining 1 teaspoon salt in a medium bowl until well blended. Pour mixture into a large nonstick skillet; add butter pieces. Cook over medium-low, stirring often with a silicone spatula, until egg curds are set but remain tender, 5 to 7 minutes.

Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs. Divide brisket evenly among tacos; top evenly with pico de gallo (about 1 tablespoon each), and serve.

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