The Best Tacos Ever!

This is a ‘Dove Tail’ recipe.  Yesterday Mr. B smoked a brisket in our little smoker.  This was a 10 pound beauty.  There is absolutely no way the two of us can eat 10 pounds of meat in one meal.  Thus beautiful, wonderful brisket left-overs.

Let me back up a little.  To Dove Tail is to take a dish and turn it into a completely different meal.  You will begin to see a trend with me.  Dove Tailing is a common occurance in this home.  Once upon a time with a house full of kids, I’ve always cooked for an army because I never knew who would be at the dinner table.  Growing boys, a growing tom-boy, their air-soft buddies, their girl friends or half the kids in the neighborhood, we always played “guess who’s coming to dinner“!

Back to this monster brisket.  I sectioned it off into about 2 pound hunks, one went in the refrigerator for tonight’s tacos and the rest in the freezer.


What I am sharing with you today is more of a technique than a recipe.

 Cut your meat into chunks and place in a food processor and chop small but you don’t want it to be minced.

The meat has a pink hue because it’s smoked.


Place the meat in a skillet.  Add taco seasoning.  I use a homemade version and I’ll include it below.  Pour water over the meat and taco seasoning – about 1 to 2 tablespoons for 2 pounds.  I use about a cup of water for about 2 pounds of meat.  Stir together and simmer until the water has dissipated.


Build your tacos from here.  Use your lettuce, tomato, salsa, avocado, pico de gallo, cheese and anything else that you favor.

When we lived in Arizona, I learned a technique for soft tacos.  Using fresh corn tortillas dip in 350°F oil.  Immediately fold the tortilla in half, count to 5, turn over, count to 5 and remove to paper towels to drain.  (Count like you are counting to one of the kids to stop what they are doing.)  These are my favorite.  Once they are fully loaded, you pick them up to eat, you know you have it right when the juice runs down to your elbow.  Now be sure to forget to count cholesterol and calories for this meal, unless you wave your magic wand over it.

BBQ Texas Beef Brisket Rub

½ cup paprika – Do NOT use Spanish Paprika!!!  This overpowers with the smoky flavor.

3 tablespoons ground black pepper

3 tablespoons coarse salt

3 tablespoons sugar

2 tablespoons chili powder

Taco Seasoning Mix

1 teaspoon minced dried onions

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon dried red peppers

1/2 teaspoon garlic powder

1/2 teaspoon cornstarch

1/4 teaspoon oregano

Place all ingredients in a food processor (if you like)

Place in a zip locking bag or jar and seal.


3 Comments (+add yours?)

  1. m c wier
    Jun 29, 2010 @ 10:14:47

    great recipie

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