02.12.19

Instant Pot Texas-Style Brisket Tacos

Texas, my Texas. How wonderful and great you are. 

Texas has given me so many things in life that I am so grateful for– and these Brisket Tacos are one of them. If you’ve never visited Dallas, Texas before– I encourage you to hop on the next flight and head straight to Mia’s for it’s brisket tacos. Holy yum!! Mia’s Tex Mex is a Dallas staple and arguably the best in town but it’s especially known for it’s brisket tacos. 

Mia’s won’t let me forget about the brisket tacos, lightly toasted flour tortillas topped with Monterey Jack, sautéed onions, poblano peppers and brisket bathed in its own gravy. Two tacos come to an order, surrounded by refried beans, rice and a simple shredded salad. The best part? The side of that brisket gravy that sits in the center for dipping. Woah. Word on the street is that in the 90’s these were actually an off-the-menu item only served on Wednesdays. They’d serve them until they sold out and it wasn’t until customers lined out the door for brisket tacos that they finally added them to the menu. Thank goodness they did that! [Source: Dallas Observer]

So, yeah, you know me. I have an admiration to recreate dishes like these in my own kitchen to healthify it up on a regular old weeknight. No way will I ever try to compete with my beloved Mia’s, but I will say they turned out absolutely fantastic!! And I know you and your family will just love this dish!

If you are using grain-free tortillas (I always use my favorite Siete Foods Cassava Tortillas) this meal is 100% paleo approved. Or, if you are doing a Whole30, opt for lettuce cups to keep this dish compliant! It’s clean and absolutely delicious!!

Instant Pot Texas-Style Brisket Tacos

Serves: 8
Print
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

Ingredients

For the Sauce:

  • 2 tbsp tomato paste
  • 2 tsp dijon mustard
  • 1/4 cup coconut aminos
  • 1/4 cup beef broth
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin

For the Brisket:

  • 3 lbs flat cut brisket
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp extra virgin olive oil

For the Tacos:

  • 2 medium sized poblano peppers, sliced
  • 1 medium white onion, sliced
  • 1 tbsp extra virgin olive oil
  • tortillas, for serving
  • 2 tbsp cilantro, freshly chopped, for serving
  • 2 limes, cut into wedges, for serving

Instructions

Make the Sauce:

  • In a bowl, combine all of the for the sauce ingredients and whisk to combine. Set aside.

For the Brisket:

  • Trim excess fat from brisket and cut into 3 even large chunks. Season with kosher salt and pepper on all sides. 
  • Set Instant Pot to the "sauté" function. Once it is hot, add 2 tablespoons of olive oil and sear the brisket in batches, so as to not overcrowd the IP until a golden brown crust has formed on all sides, about 3 minutes per side. Transfer browned brisket to a plate. Continue searing brisket until all pieces browned. 
  • Once all the brisket is browned, turn Instant Pot to "off". Pour the sauce into the Instant Pot and nestle the brisket into the sauce. Lock lid onto the Instant Pot, making sure the vent is sealed. Press the "manual" and then set the time to 60 minutes. Walk away from the IP and let it do it's thing! ( Note: If your IP doesn't have a manual button, set it to 'high pressure').
  • When the cook time is complete, release the pressure manually by carefully turning the valve. When all of the pressure has been released, remove the lid and transfer brisket to a rimmed baking sheet (do not discard the remaining liquid in the IP). Using two forks, shred the brisket.
  • Ladle about 3/4 cup of the remaining juice from the Instant Pot over the meat and toss to coat. The brisket will start to absorb the liquid. Add an additional 3/4 cup of liquid to the meat and toss to coat one last time. 
  • With the remaining liquid still in the Instant Pot, set the Instant Pot to the "sauté" function and bring to a rapid boil. Cook, stirring occasionally, until the gravy thickens and reduces, 8 to 10 minutes. Remove from heat and use for serving.

For the Tacos:

  • During the last 10 minutes of the brisket cook time, sauté the peppers and onions. Heat a skillet, preferably cast iron, over medium high heat with olive oil. Once hot, add the poblano peppers and onions. Saute, tossing occasionally, until the vegetables are slightly tender, about 7 minutes. 
  • Assemble tacos by filling warmed tortillas with the brisket, poblano peppers and onions. Top with freshly chopped cilantro and a slice of lime and serve with a side of the gravy and a wedge of lime.

Notes

*to keep this dish Whole30, you can opt to serve the brisket in lettuce cups, stuffed in a sweet potato, or it's also great served 'burrito bowl' style with a little cauliflower rice.
*CROCKPOT METHOD:
  • Trim excess fat from brisket and cut into 3 even large chunks. Season with kosher salt and pepper on all sides. 
  • Heat a large pan over medium high heat with oil sear the brisket in batches, so as to not overcrowd the pan until a golden brown crust has formed on all sides, about 3 minutes per side. Transfer browned brisket to crockpot. Continue searing brisket until all pieces browned. 
  • Once all the brisket is browned, set crockpot to low for 6-8 hours. Pour the sauce into the crockpot and nestle the brisket into the sauce. Place the lid on top and let it cook.
  • When the cook time is complete, remove the lid and transfer brisket to a rimmed baking sheet (do not discard the remaining liquid in the crockpot). Using two forks, shred the brisket.
  • Ladle about 3/4 cup of the remaining juice from the crockpot over the meat and toss to coat. The brisket will start to absorb the liquid. Add an additional 3/4 cup of liquid to the meat and toss to coat one last time. 
  • Transfer the remaining 2 cups of liquid from the crockpot to a small pot. Bring liquid to a rapid boil. Cook, stirring occasionally, until the gravy thickens and reduces, 8 to 10 minutes. Remove from heat and use for serving.

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