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Texas Breakfast Tacos

Southern Living
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Ingredients Method

Ingredients
  

  • 2 tsp. smoked paprika
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground cumin
  • 1 tsp. chipotle chile powder
  • 4 tsp. kosher salt divided
  • 1 2 1/2-lb. beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness
  • 1 large about 11 oz. white onion, cut into about 1/2-in.-thick slices
  • 12 large eggs
  • 1/4 cup whole milk
  • 1/4 tsp. black pepper
  • 1/4 cup 2 oz. unsalted butter, cut evenly into 4 pieces
  • 2 cups Colby-Jack cheese shredded (about 8 oz.)
  • 16 6-in. flour tortillas
  • 1 cup fresh pico de gallo

Method
 

  1. Stir together paprika, garlic powder, cumin, chile powder, and 3 teaspoons of the salt in a small bowl. Rub mixture evenly all over brisket. Arrange onion slices in bottom of a slow cooker; place brisket, fat cap side up, on top. Cover and cook on LOW for 8 hours.
  2. Remove brisket from slow cooker; discard onion, or reserve for tacos or another use. Let brisket stand until cool enough to handle, about 15 minutes. Cut brisket across the grain into about 1/4-inch-thick slices. Cover to keep warm.
  3. Whisk together eggs, milk, pepper, and remaining 1 teaspoon salt in a medium bowl until well blended. Pour mixture into a large nonstick skillet; add butter pieces. Cook over medium-low, stirring often with a silicone spatula, until egg curds are set but remain tender, 5 to 7 minutes.
  4. Sprinkle 2 tablespoons cheese onto each tortilla; top each with a scant 1/4 cup scrambled eggs. Divide brisket evenly among tacos; top evenly with pico de gallo (about 1 tablespoon each), and serve.