About
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
Step 1 -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.
Step 2 -Use a sharp knife to evenly cut the briske into 3 chunks.
Step 3 -Evenly season each of the brisket chunks all over with the salt and the black pepper.
Step 4 -Set the pressure cooker to sauté and allow it to get hot.
Step 5 -Add 2 tablespoons of the olive oil to the heated pressure cooker.
Step 6 -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.
Step 7 -Transfer the browned brisket chunks to a large plate, then turn off the pressure cooker.
Step 8 -Pour the reserved sauce mixture into the pressure cooker and nestle the seared brisket chunks into it.
Step 9 -Lock the lid onto the pressure cooker and make sure the vent is sealed.
Step 10 -Set the pressure cooker to the manual or high pressure setting and cook, about 1 hour.
Step 11 -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.
Step 12 -Add the poblano peppers and the onions to the heated olive oil and sauté, tossing occasionally, until they are slightly tender, about 7 minutes.
Step 13 -Transfer the pepper mixture to a plate and cover to keep it warm.
Step 14 -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.
Step 15 -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.
Step 16 -Use two forks to shred the cooked brisket chunks.
Step 17 -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.
Step 18 -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.
Step 19 -Pour the sauce into a serving dish and keep it warm for serving.
Step 20 -Evenly fill each of the tortillas with the shredded brisket, the pepper mixture, and the cilantro.
Step 21 -Serve the tacos with the sauce and the lime wedges.
