dinner · dairy-free
Brisket tacos on homemade flour tortillas
Low-and-slow brisket with a salt, pepper and red chili rub, sliced into fresh, fluffy flour tortillas.
- Time
- 540min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix the salt, pepper, paprika, chili powder, garlic powder, sugar and cayenne. Season the brisket all over.
-
2
Smoke at 110-120°C (225-250°F), ideally over mesquite or oak, or roast in a 135°C (275°F) oven, fat side up, until a dark bark forms, about 5 hours.
-
3
Wrap tightly in butcher paper or foil and continue until probe-tender, about 95°C (203°F) inside, 2-3 hours more.
-
4
Rest wrapped for at least 1 hour.
-
5
Tortillas: rub the lard into the flour, baking powder and salt, then mix in the water to a soft dough. Knead 2 minutes, divide into 16 balls (about 55 g each) and rest 20 minutes covered.
-
6
Roll each ball thin and cook on a hot dry skillet for 20-30 seconds a side until puffed and spotted. Keep warm in a towel.
-
7
Slice the brisket against the grain, chop, and pile into tortillas with onion, cilantro, salsa and lime.
