To be honest I’m getting kind of sick of the same old barbecue joints here in Texas.
There I said it. Now before you get a rope and string me up on the nearest post oak limb, let me explain. With the explosion and popularity of barbecue across the nation as well as internationally, barbecue joints are enjoying incredible success. And being in one of the epicenters of that explosion here in Texas, barbecue joints are literally popping up like mushrooms with most trying to outdo the other with their version of Central Texas style cooking.
The problem with all that is they don’t seem to want to vary from the overall theme or distinguish themselves from one another. The same trinity is served; brisket, ribs and some sort of sausage. The same old sides as well, although some have a signature one that sets them apart, kinda.
Now I know for those of you who may be miles from any sort of decent barbecue this may seem like a blessing. And trust me it’s fun to seek out and try them all, although that’s becoming nearly impossible. It’s almost like saying I’m going to seek out every McDonalds or Starbucks in the tristate area! But honestly it’s getting to be a sensory overload.
What I am beginning to see and what gives me hope is the evolution and natural progression of things that seem to be happening in the business. More and more pit masters are branching out with larger restaurant venues offering a variety of food, full service bars and even wait staff. We’re also seeing what I term more "fusion" cooking beginning to be offered. It’s combining various cuisines and incorporating Texas barbecue into those recipes. That is what really gets my juices going and that’s what I’d like to introduce in this last in a series of taco cooks.
Take for example the Bellaire, Texas (suburban area of Houston) barbecue restaurant called Blood Brothers. Three Vietnamese guys who grew up in the neighborhood gravitated toward making good barbecue in the conventional sense. They do it and do it well, always in the top ranking in Texas barbecue state wide. Yet the reason I use this place as an example is they are constantly offering specials and off the menu items that combine traditional barbecue with down home Vietnamese cuisine.
Take for instance Pork Burnt Ends on steamed buns….
Or Sticky Peanut Butter ribs….
And of course the ever popular Smoked Turkey Banh Mi sandwich….
So in keeping with this fusion cuisine theme, for my first offering I decided to take some SVQ brisket point meat, cube it up into burnt ends and serve it in a taco. But in doing so, I’ll be combining some Vietnamese Banh Mi sandwich ingredients while using a tortilla to give it a Mexican taco twist instead of the traditional bread loaf.
The Viet-Tex Brisket Burnt Ends Taco
Course. Lunch or Dinner.
Cuisine. Fusion between Vietnamese, Mexican and of course Texan BBQ
Makes. 4 to 6 servings
Takes. 60 minutes prep, 60 minutes total cooking time (assuming brisket pre-cooked)
Ingredients
3 pounds prepared brisket point cut into 1/2†cubes
Beef barbecue seasoning of choice
Favorite barbecue sauce for burnt ends
3-4 ounces’ guacamole
8-10 – corn OR classic flour tortillas
Lime wedges
Hot sauce of choice
Ingredients – Vietnamese Garnishes
1/2 cup rice wine vinegar
1/2 cup water
6 tablespoons sugar
2 tablespoons fish sauce
1 Thai chili (or serrano substitute) finely chopped
1 Daikon root approx. 6â€x 2†round, cut into match sticks
3 medium sized carrots, cut into match sticks
1 cucumber thinly sliced
1 small sprig cilantro leaves
1 jalapeno pepper sliced
Directions
Eating brisket alone will never be the same once you’ve tried a couple of these beauties!!
_________________________________________________
For my next offering I drew inspiration directly from one of the barbecue sources here in Texas, good old Tex-Mex cuisine. There’s a favorite of mine in South Austin called Valentina’s, essentially a glorified barbecue food truck. It’s owned and operated by Miguel Vidal, a pit master whose skills in Central Texas style barbecue speak for themselves. Vidal grew up in South Texas in a Tex-Mex family where barbecue in the backyard was a rite of passage. He also enjoyed the traditional Tex-Mex cooking of his mother and grandmother which stuck with him along with the barbecue. As such many of his offerings are indeed a fusion of Tex-Mex classics and CT barbecue.
In a recent interview Vidal tells the story of how growing up he was introduced to backyard barbecue by his father who insisted on passing down the craft to his son. Because of the strong Tex-Mex influences, he says his goal was to marry the flavors he grew up with to the barbecue he loves.
He goes on to tell a story of how his father really loved to make Huevos Rancheros for breakfast and requested that from his son while visiting his food truck one day. Vidal set about combining the ingredients into a tortilla and topped it off with a slice of fresh cooked brisket. He said he served it to him and his father replied, "what is this son?". Vidal replied, "Pop, that’s the real deal you asked for, the Real Deal Holyfield!"
Well the story became a legend of sorts and the name, along with the taco still graces the menu at Valentina’s. Here then is the Troutman version of that Tex-Mex taco.
The "Real Deal Holyfield" Brisket Tacos
Course. Breakfast or Lunch
Cuisine. Fusion between a Tex-Mex classic and Texas BBQ
Makes. 2 servings
Takes. 30 minutes prep, 30 minutes total cooking time (assuming brisket pre-cooked)
Ingredients
2 – approx. 1/2†slices of prepared smoked brisket
2 eggs
1 white potato chopped into small dice
2 slices bacon
2-3 ounces canned (or freshly made) re-fried beans
2 – corn OR classic flour tortillas
Lime wedges
Hot sauce of choice
Directions
Thanks again for taking the time to read my series. I hope those who have never had real Mexican tacos will take the time to cook some for friends and family. I’ve come to the point where I’m going to discontinue this series for the time being. I may return to it if I get inspired with other offerings on down the line. Right now there are other items and cuisines I’d like to explore further. It’s been fun but time to move along!
For those interested in following or have missed any of my Taco Chronicles series, here are links to previous offerings;
Tacos de Guisado
Tacos al Pescado
Tacos de Chivo Birria
Tacos al Pastor
Tacos al Carbon
Tacos de Barbacoa de Res
Tacos de Cochinita Pibil
Tacos con Tinga de Pollo
There I said it. Now before you get a rope and string me up on the nearest post oak limb, let me explain. With the explosion and popularity of barbecue across the nation as well as internationally, barbecue joints are enjoying incredible success. And being in one of the epicenters of that explosion here in Texas, barbecue joints are literally popping up like mushrooms with most trying to outdo the other with their version of Central Texas style cooking.
The problem with all that is they don’t seem to want to vary from the overall theme or distinguish themselves from one another. The same trinity is served; brisket, ribs and some sort of sausage. The same old sides as well, although some have a signature one that sets them apart, kinda.
Now I know for those of you who may be miles from any sort of decent barbecue this may seem like a blessing. And trust me it’s fun to seek out and try them all, although that’s becoming nearly impossible. It’s almost like saying I’m going to seek out every McDonalds or Starbucks in the tristate area! But honestly it’s getting to be a sensory overload.
What I am beginning to see and what gives me hope is the evolution and natural progression of things that seem to be happening in the business. More and more pit masters are branching out with larger restaurant venues offering a variety of food, full service bars and even wait staff. We’re also seeing what I term more "fusion" cooking beginning to be offered. It’s combining various cuisines and incorporating Texas barbecue into those recipes. That is what really gets my juices going and that’s what I’d like to introduce in this last in a series of taco cooks.
Take for example the Bellaire, Texas (suburban area of Houston) barbecue restaurant called Blood Brothers. Three Vietnamese guys who grew up in the neighborhood gravitated toward making good barbecue in the conventional sense. They do it and do it well, always in the top ranking in Texas barbecue state wide. Yet the reason I use this place as an example is they are constantly offering specials and off the menu items that combine traditional barbecue with down home Vietnamese cuisine.
Take for instance Pork Burnt Ends on steamed buns….
Or Sticky Peanut Butter ribs….
And of course the ever popular Smoked Turkey Banh Mi sandwich….
So in keeping with this fusion cuisine theme, for my first offering I decided to take some SVQ brisket point meat, cube it up into burnt ends and serve it in a taco. But in doing so, I’ll be combining some Vietnamese Banh Mi sandwich ingredients while using a tortilla to give it a Mexican taco twist instead of the traditional bread loaf.
The Viet-Tex Brisket Burnt Ends Taco
Course. Lunch or Dinner.
Cuisine. Fusion between Vietnamese, Mexican and of course Texan BBQ
Makes. 4 to 6 servings
Takes. 60 minutes prep, 60 minutes total cooking time (assuming brisket pre-cooked)
Ingredients
3 pounds prepared brisket point cut into 1/2†cubes
Beef barbecue seasoning of choice
Favorite barbecue sauce for burnt ends
3-4 ounces’ guacamole
8-10 – corn OR classic flour tortillas
Lime wedges
Hot sauce of choice
Ingredients – Vietnamese Garnishes
1/2 cup rice wine vinegar
1/2 cup water
6 tablespoons sugar
2 tablespoons fish sauce
1 Thai chili (or serrano substitute) finely chopped
1 Daikon root approx. 6â€x 2†round, cut into match sticks
3 medium sized carrots, cut into match sticks
1 cucumber thinly sliced
1 small sprig cilantro leaves
1 jalapeno pepper sliced
Directions
- Take the prepared brisket point and cut into 1/2†cubes for use in the tacos. Place them in a pan, drizzle with your favorite barbeque sauce and season generously. Place the pan in a smoker at 300*F and allow brisket burnt ends to tack up and get heated through. Cover with foil when finished and allow to remain warm while preparing the remaining ingredients.
- Prepare the pickling liquid by combining the vinegar, water, sugar, fish sauce and pepper in a sauce pan. Stir and bring to a boil. Once heated and combined remove from the heat and allow to cool down a bit.
- Once cooled but stir warm, add the carrots and Daikon root match sticks and allow to steep in the pickling liquid for about 30 minutes until softened. Remove and discard the liquid and set aside the pickled veggies.
- Heat the tortillas over an open flame or comal until soft and pliable. Begin building your tacos by putting a smear of guacamole spread thin at the base of the tortilla. Along one side line up about 4 cucumber slices. On the other side do the same with 3-4 burnt ends overlapping the cucumber slices.
- Garnish the top with several of the pickled match sticks, some cilantro sprigs and a couple of the jalapeno slices. Top off the tacos with your hot sauce to taste.
- Enjoy your brisket Banh Mi Viet-Tex tacos!!!
Eating brisket alone will never be the same once you’ve tried a couple of these beauties!!
_________________________________________________
For my next offering I drew inspiration directly from one of the barbecue sources here in Texas, good old Tex-Mex cuisine. There’s a favorite of mine in South Austin called Valentina’s, essentially a glorified barbecue food truck. It’s owned and operated by Miguel Vidal, a pit master whose skills in Central Texas style barbecue speak for themselves. Vidal grew up in South Texas in a Tex-Mex family where barbecue in the backyard was a rite of passage. He also enjoyed the traditional Tex-Mex cooking of his mother and grandmother which stuck with him along with the barbecue. As such many of his offerings are indeed a fusion of Tex-Mex classics and CT barbecue.
In a recent interview Vidal tells the story of how growing up he was introduced to backyard barbecue by his father who insisted on passing down the craft to his son. Because of the strong Tex-Mex influences, he says his goal was to marry the flavors he grew up with to the barbecue he loves.
He goes on to tell a story of how his father really loved to make Huevos Rancheros for breakfast and requested that from his son while visiting his food truck one day. Vidal set about combining the ingredients into a tortilla and topped it off with a slice of fresh cooked brisket. He said he served it to him and his father replied, "what is this son?". Vidal replied, "Pop, that’s the real deal you asked for, the Real Deal Holyfield!"
Well the story became a legend of sorts and the name, along with the taco still graces the menu at Valentina’s. Here then is the Troutman version of that Tex-Mex taco.
The "Real Deal Holyfield" Brisket Tacos
Course. Breakfast or Lunch
Cuisine. Fusion between a Tex-Mex classic and Texas BBQ
Makes. 2 servings
Takes. 30 minutes prep, 30 minutes total cooking time (assuming brisket pre-cooked)
Ingredients
2 – approx. 1/2†slices of prepared smoked brisket
2 eggs
1 white potato chopped into small dice
2 slices bacon
2-3 ounces canned (or freshly made) re-fried beans
2 – corn OR classic flour tortillas
Lime wedges
Hot sauce of choice
Directions
- (This recipe assumes the brisket was previously prepared. To see a full write-up on how our brisket was cooked, please see that here.)
- To make the Huevos Rancheros, start by cubing up a white potato into small dice. Begin cooking your bacon in a large enough pan to accommodate it and the potato.
- Use the grease from the bacon to help crisp up the potatoes, if need be adding some additional butter or oil. Cook both until crispy and golden brown. Remove and set aside to drain on some paper towels.
- At the same time heat the re-fried beans in a small pan.
- After finishing the bacon, reserve the bacon fat to fry the eggs. Fry the eggs sunny side up (or to your liking).
- Re-heat the slices of brisket while waiting on the eggs to cook. Also on an open flame or a comal, heat your tortillas until warm and pliable.
- Start by smearing a layer of re-fried beans onto your tortilla. Top that with your fried potatoes. Then lay down a strip of bacon onto the potatoes.
- On top of the bacon and to one side, place your fried egg. Drape the other side and over part of the fried egg with a slice of warmed brisket.
- Top with your favorite hot sauce and you too have a Real Deal Holyfield to enjoy!!
Thanks again for taking the time to read my series. I hope those who have never had real Mexican tacos will take the time to cook some for friends and family. I’ve come to the point where I’m going to discontinue this series for the time being. I may return to it if I get inspired with other offerings on down the line. Right now there are other items and cuisines I’d like to explore further. It’s been fun but time to move along!
For those interested in following or have missed any of my Taco Chronicles series, here are links to previous offerings;
Tacos de Guisado
Tacos al Pescado
Tacos de Chivo Birria
Tacos al Pastor
Tacos al Carbon
Tacos de Barbacoa de Res
Tacos de Cochinita Pibil
Tacos con Tinga de Pollo
"This is what defines Mexico (and Texas)….a Good Taco"
along with magazine worthy photos and lengthy historical and descriptive commentary, I know just how much time and effort this requires! Thank you for being such a valuable and top notch contributor to The Pit. I’m honored to call you my friend.
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