Breakfast in the Southwest isn’t just a meal it’s a celebration of bold flavors, sizzling textures, and hearty portions. Chef Tom’s Brisket Breakfast Tacos bring together everything we love about mornings and smokehouse classics. Using tender slices of Beef Tallow Smoked Brisket, these tacos layer smoky, rich meat with cheesy, golden tortillas, fresh eggs, scratch-made potatoes O’Brien, and a fiery salsa de arbol.
WHAT YOU'LL LOVE
- Smoked brisket magic – Rich, smoky beef as the star of your breakfast plate.
- Handcrafted layers – From scratch-made potatoes O'Brien to homemade salsa de arbol.
- Cheesy tortilla twist – Toasted queso Chihuahua fused to Caramelo tortillas for flavor and crunch.
- Perfect for leftovers – A creative, elevated way to repurpose brisket into something extraordinary.
Brisket Breakfast Taco
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
20 minutes
Calories
1093
Served on warm Caramelo tortillas, each bite is a fusion of smoky brisket, creamy Chihuahua cheese, savory potatoes, and zesty chile sauce. It’s an ideal recipe for using leftover brisket, and once you try it, you might start smoking extra brisket just for this purpose.
Ingredients
-
6 slices Beef Tallow Smoked Brisket
- 6 Caramelo tortillas
- 2 cups chihuahua cheese, shredded
- 1 cup Yukon gold potatoes, diced
- 3/4 cup onion, diced
- 1/4-1/2 cup jalapeño, diced
-
Cattleman’s Grill Trail Dust All-Purpose Seasoning
- 6 eggs
-
Beef tallow (or cooking oil), as needed
- 30 Arbol chiles, toasted
- 6 oz tomatoes
- 2 oz tomatillos, husked, rinsed
- 4 oz yellow onion (1/4-1/2 of an onion)
- 2 cloves garlic
- Juice of 1 lime
- 2 tbsp white vinegar
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
For the Salsa de Arbol:
Directions
Preheat the Fusion flattop griddle surface over medium heat.
- To make the Salsa de Arbol, first toast the Arbol chiles on the flattop for 30-60 seconds, just until fragrant. Remove and transfer to a blender.
- Place the whole tomatoes and tomatillos, quartered onion and garlic on the griddle. Close lid or cover with a bowl.
- Toast until blackened, turning to char all sides. Remove when the juices start to come out of the tomatoes and tomatillos. Transfer to the blender.
- Add the remaining ingredients to the blender. Blend until smooth.
Combined diced potatoes, onion and jalapeño. Place about one tablespoon beef tallow on the Fusion griddle. When the tallow is melted, add the potato mixture. Season with Cattleman's Grill Trail Dust All Purpose Seasoning to taste. Cook, turning occasionally until browned and softened. Remove and transfer to a bowl. Cover and hold warm.
- Brown the brisket slices on the griddle and warm through.
- At the same time, place the Caramelo flour tortillas on the griddle and toast one side. Remove from the griddle before flipping.
- Space out 6 (1/3 cup) portions of shredded Chihuahua cheese on the griddle. Place the tortillas, toasted side down, on top of the cheese. Cook until the cheese is browned and toasted. Using a spatula, scrape under the cheese and flip to toast the raw side of the tortilla. When the tortilla is toasted, remove from the griddle.
Place one slice of brisket on each cheese toasted tortilla.
Add more beef tallow to the Fusion griddle. Crack six eggs on the griddle. Cook to desired doneness.
- Place the eggs on top of the brisket slices. Top with the potatoes. Drizzle with the salsa de arbol.
Recipe Note
Recipe FAQ
Can I use corn tortillas instead of flour?
Yes, but they won't hold the cheese crust as well as flour tortillas.
What's the best way to reheat brisket for this recipe?
Quickly sear slices on a hot griddle with a bit of beef tallow to restore moisture and flavor.
How spicy is the salsa de arbol?
It's moderately hot reduce the number of chiles or mix in roasted red peppers for a milder version.
Can I make the potatoes ahead of time?
Yes, cook and refrigerate, then reheat on the griddle before assembling tacos.
Can I cook these indoors?
We rate these as a 4 out of 5. Perfect for indoor, better on the grill.
Recipe Highlights
Griddle-charred salsa base: Toasting the arbol chiles and blackening the tomatoes and tomatillos builds smoky depth into the salsa de arbol before it's blended.
Cheese-crusted tortilla: Toasting the tortilla directly against melting cheese on the griddle builds a browned, crispy shell rather than adding cheese as a loose topping.
Shared griddle workflow: Potatoes, brisket, tortillas, and eggs all cook on the same flattop in sequence, keeping the whole build moving without switching pans.
Built for leftover brisket: Searing already-smoked slices on the hot griddle restores moisture and flavor rather than treating the meat as a raw ingredient to cook through.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17.6 oz
- per serving
- Calories
- 1093
- Carbs
- 46 grams
- Protein
- 60 grams
- Fat
- 74 grams
- Sodium
- 916 milligrams
