Crispy Brisket Breakfast Tacos
Smoked brisket crumbled crispy in a hot skillet, piled into warm tortillas with fried eggs and pickled jalapeños. Tex-Mex breakfast done right in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 oz smoked brisket, cooked and chilled
- 4 count corn tortillas
- 2 count eggs
- ⅓ cup pickled jalapeños
- 2 tbsp cilantro, chopped
- ½ count lime
Instructions
- 1
Chop the brisket into rough bite-sized pieces; discard any cold fat.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, ~60 seconds.
- 3
Add brisket and cook without stirring for 2 minutes, then toss frequently until edges turn crispy and dark, ~4 minutes total.
- 4
Push brisket to the side. Crack both eggs into the empty space and cook until whites set but yolks jiggle, ~3 minutes.
- 5
Warm tortillas directly over a gas flame or in a dry pan for 15 seconds per side until pliable.
- 6
Divide brisket and eggs between tortillas. Top with pickled jalapeños, cilantro, and a lime squeeze.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- tongs
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