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Associa Family Cookbook Volume III
1. Stir paprika, garlic powder, cumin, chili powder, and 3 teaspoons of salt in a small bowl. Rub mixture
evenly all over the brisket.
2. Arrange onion slices in the bottom of a slow cooker. Place brisket, fat cap side up, on top. Cover and
cook on low for 8 hours.
3. Remove brisket from slow cooker and let stand until cool enough to handle, about 15 minutes. Cut
brisket across the grain into about ¼-inch-thick slices. Cover to keep warm.
4. Whisk eggs, milk, pepper, and remaining salt in a medium bowl until well blended. Pour mixture into a
large nonstick skillet. Add butter pieces and cook over medium-low heat, stirring
often, for 5-7 minutes, until egg curds are set but remain tender.
5. Assemble the tacos by sprinkling 2 tablespoons of Colby-Jack cheese onto each
tortilla and topping each with about ¼ cup of scrambled eggs. Divide brisket
evenly among tacos and top with pico de gallo.
2 tsp smoked paprika
1½ tsp garlic powder
1½ tsp ground cumin
1 tsp chipotle chili powder
4 tsp kosher salt, divided
2½ lbs beef brisket, fat cap trimmed
to ¼-½-inch thickness
1 large white onion,
cut into ½-inch slices
12 large eggs
¼ cup whole milk
¼ tsp black pepper
¼ cup unsalted butter
2 cups Colby-Jack cheese,
shredded
16 flour tortillas
1 cup pico de gallo
SW
Southwest
ingredients
directions
Texas Breakfast Tacos
S E R V E S 8
A S S O C I A H I L L C O U N T R Y
BREAKFAST
