Super Bowl Tacos
Posted: Sun Feb 02, 2020 1:52 pm
So, Mrs. Boots asked me to make her favorite El Paso Tacos for Super Bowl day even though she’ll slip off to “her room” to watch PBS during the game (since Cowboys won’t be on, and will never be as long as Jerry Jones lives, that’s my prediction. He is the “goat curse” of the Cowboys).
Anyhoo, I am more than happy to oblige as they are very good though not traditional to the rest of Texas, more like a New Mexico approach. So never having shared the recipe, thought I would here if there’s an interest.
Preferably in a large Dutch oven, coat the bottom with green Chile infused olive oil. If you don’t have this, buy a small can of Hatch green Chile, and cover the contents with good virgin olive oil in a small bowl. Then after a couple days draw off the oil and store for use. Don’t discard the chile!! Mix w some finely chopped purple onions, shallot, roasted red peppers, cilantro, and salt and pepper for a nice biscuit or corn bread spread, or stir the mixture into cornbread batter for a really moist cornbread bake.
One yer Dutch oven is coated, take a 2-3 pound brisket flat and spin it meat side down to coat with the oil. Then flip it fat side down. Rub lightly with kosher salt and cracked black pepper. Distribute 2 cloves of slim sliced garlic on top, and snap a bay leaf in two and lay the halves alongside in the bottom. Then mix up 5-6 cups of beef broth from beef consume (much better than that thin stuff in the box from the grocery), and add a cup or two of good Mexican beer, and warm it up a bit to mix it well. Pour enough to go about halfway up the side of the meat. Then rinse and drain a large can of chopped Hatch green chile. Once well drained, spread over the top and cover the meat.
Now put the lid on your Dutch oven and place the whole thing inside of a preheated 275° oven and allow to braise for five or six hours. You’ll need to crack open every 30 to 40 minutes and add some liquid as needed to make sure you don’t burn them dry out; i use the consommé beer mix to do this, and mix up more as needed to maintain the level. After the internal temperature of the brisket is 190 to 200°, you’ll probably want to take it for another hour or two to ensure that it gets really tender. It is ready to come out when the meat is super tender and ready to shred it easily.
Remove the meat and drain (While retaining a couple of cups of the drippings). Then mix with your favorite stuff like pico de gallo, sour cream, guacamole, shredded onions, chopped cilantro, lettuce etc. into soft tacos with flour or corn tortillas, we use both. If you store the excess made in a sealed container with a couple of cups of the juice, it will be good for several days, or you can freeze it. Ours never last long enough to freeze it. Make sure and pour a good Mexican beer to go with it, and if you’ve got a good recipe for crème brûlée or flan, this is an excellent dessert to accompany.
More photos to follow as we get to the finishing phase.
Now you’re ready for the flyover, the National Anthem, and the kick off!
Be well,
Boots
Anyhoo, I am more than happy to oblige as they are very good though not traditional to the rest of Texas, more like a New Mexico approach. So never having shared the recipe, thought I would here if there’s an interest.
Preferably in a large Dutch oven, coat the bottom with green Chile infused olive oil. If you don’t have this, buy a small can of Hatch green Chile, and cover the contents with good virgin olive oil in a small bowl. Then after a couple days draw off the oil and store for use. Don’t discard the chile!! Mix w some finely chopped purple onions, shallot, roasted red peppers, cilantro, and salt and pepper for a nice biscuit or corn bread spread, or stir the mixture into cornbread batter for a really moist cornbread bake.
One yer Dutch oven is coated, take a 2-3 pound brisket flat and spin it meat side down to coat with the oil. Then flip it fat side down. Rub lightly with kosher salt and cracked black pepper. Distribute 2 cloves of slim sliced garlic on top, and snap a bay leaf in two and lay the halves alongside in the bottom. Then mix up 5-6 cups of beef broth from beef consume (much better than that thin stuff in the box from the grocery), and add a cup or two of good Mexican beer, and warm it up a bit to mix it well. Pour enough to go about halfway up the side of the meat. Then rinse and drain a large can of chopped Hatch green chile. Once well drained, spread over the top and cover the meat.
Now put the lid on your Dutch oven and place the whole thing inside of a preheated 275° oven and allow to braise for five or six hours. You’ll need to crack open every 30 to 40 minutes and add some liquid as needed to make sure you don’t burn them dry out; i use the consommé beer mix to do this, and mix up more as needed to maintain the level. After the internal temperature of the brisket is 190 to 200°, you’ll probably want to take it for another hour or two to ensure that it gets really tender. It is ready to come out when the meat is super tender and ready to shred it easily.
Remove the meat and drain (While retaining a couple of cups of the drippings). Then mix with your favorite stuff like pico de gallo, sour cream, guacamole, shredded onions, chopped cilantro, lettuce etc. into soft tacos with flour or corn tortillas, we use both. If you store the excess made in a sealed container with a couple of cups of the juice, it will be good for several days, or you can freeze it. Ours never last long enough to freeze it. Make sure and pour a good Mexican beer to go with it, and if you’ve got a good recipe for crème brûlée or flan, this is an excellent dessert to accompany.
More photos to follow as we get to the finishing phase.
Now you’re ready for the flyover, the National Anthem, and the kick off!
Be well,
Boots
I rest my case 
