Dallas Brisket Tacos (Mia’s copycat) with Tomatillo, Avocado, Jalapeno Ranch Side salad

Dallas Brisket Tacos

  • Servings: 2
  • Difficulty: easy
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Dallas Brisket Tacos
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Mia’s is a Dallas mexican restaurant dynasty. Two of their popular dishes are their brisket tacos and stuffed Chile Rellenos. This small unassuming house converted to restaurant is where Jerry Jones was rumored to have signed Jimmy Johnson as the Cowboy’s head coach. Mia’s family tree branches off to another Dallas fav, Mi Cocina, which also serves brisket tacos that are pretty similar.

Mia’s has well seasoned and super tender brisket topped with some onions and roasted poblano pepper pieces topped with melted Monterrey Jack cheese. They serve it with a little side of brisket gravy, a simple salad, some slices of avocado, mexican rice and refried beans. It’s a perfect plate.

Cinco de Mayo was rolling around and I wanted to create a nice mexican spread. I’ve recently posted recipes of beef/chicken tacos and enchiladas but I don’t think I have created a proper brisket taco recipe. So poking around for recipes I was reunited with one of my favorite blogs Homesick Texan http://www.homesicktexan.com/ by Lisa Fain. She makes my kind of food and likely eats at my kind of joints. She has been at this for a while and her cookbooks are great imho. I have both.

Ingredients
Brisket
Butchered brisket (size depends upon serving size)
1 yellow onion (rough chopped)
7 cloves of garlic (rough chopped)
handful of cilantro
2-3 jalapeno’s seeded and sliced
1/4 cup of red wine vinegar
4 cups of beef broth
1 mexican beer
1 tbs of cumin
1 tbs of ancho chili powder

2 Poblano peppers (roasted, skinned, sliced)
sliced yellow onion (or grilled green onion)
Fresh shredded Monterrey Jack cheese
Flour tortillas
Kosher Salt

Side Salad with Avocado Tomatillo Jalapeno Ranch Dressing
1 tomatillo
1 avocado
1/4 cup of pickled jalapenos
handful of cilantro
2 cloves of garlic
Juice of 1 lime
4 glugs of Worcestershire
4 glugs of hot sauce
1 tbs white vinegar
1/2 cup of Dukes Mayo
1/2 cup Sour Cream
1-2 tbs of Ranch seasoning
milk or cream as needed

1. Knock out the dressing really quickly. Everything in the blender and blend until smooth. If you need to loosen it up do so with some milk or cream do so.
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2. Brisket. Salt and Pepper it and sear it off in a high heated cast iron skillet. Sear it on all sides and then add to a crockpot. Turn the fire down to medium. Add onions and a little oil or bacon grease to soften. Throw in garlic and red wine vinegar to deglaze the pan. Add that to the crockpot along with everything else on the list.
Cook for 7-8 hours.
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3. About 20 minutes before you are ready to eat. Remove the brisket and let it rest. Shred it with a fork and bring along some of the onions and jalapenos. Char your Poblano peppers, put them in a bowl and cover to steam them. Remove the skin and slice into strips (seeded of course). Slice some onion into strips.

4. Fill your flour tortilla with the brisket, top with peppers, onions and cheese and put the taco under a broiler so the cheese melts. Toss your salad and serve and eat.
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