Pappasito's beef brisket tacos, guacamole recipes



Posted on November 8, 2013 at 2:45 PM

Pappasito's joined WFAA Midday to share recipes for beef brisket tacos and guacamole recipe.


Serves 6-8

Pappasito’s Beef Brisket Tacos are a favorite amongst Guests looking for hearty and authentic street tacos. There are many ways to cook a brisket, but we have found that simply braising the brisket with kosher salt and black pepper brings out the meatiest flavor of the beef. To build the Pappasito’s Beef Brisket Tacos we use diced red onion, queso fresco, Mexican crema and whole cilantro sprigs. Other toppings that go great with brisket tacos include avocado, tomatillo salsa, pickled onions and roasted jalapenos. Be sure to serve limes for Guests who want a little extra zip!


  • Beef Brisket, 4-5 lb, flat top, untrimmed      
  • Kosher Salt
  • Coarse Ground Black Pepper
  • Olive oil
  • Water


  • 3” Corn Tortillas
  • Mexican Crema
  • Red Onion, diced
  • Queso Fresco, crumbled
  • Cilantro Sprigs
  • Lime Wedges
  1. Preheat conventional oven to 350 degrees.
  2. Place brisket on a cutting board and dab off any extra moisture with paper towels.
  3. Season heavily with kosher salt and coarse ground black pepper.
  4. Place ¼ cup of olive oil in a large sauté pan over a high heat.
  5. Sear brisket on both sides for 1-2 minutes per side. 
  6. Remove from pan and place brisket, fat side up in a roasting pan.
  7. Pour water into the pan with the brisket until water comes ½”- ¾” up the sides.
  8. Wrap the entire pan in foil, ensuring that it is completely sealed.
  9. Roast in oven for 3 ½ to 4 hours, depending on thickness (about 45-60 minutes per lb).
  10. Remove from the oven, keep covered and allow to rest in the juices until the internal temperature reaches 110 degrees (over an hour).You know it’s cooled enough when it’s warm, but able to be handled.
  11. Remove the brisket from the pan and place on a cutting board. Using either your hands or the back of a knife, scrape off some of the fat that is on the top of the brisket. It’s fine to leave some on there, but try to remove the bigger deposits of fat.
  12.  Cut the brisket, against the grain, into sections about 2 ½” – 3” thick, then begin to pull the brisket fibers. Don’t pull it to where it is too stringy; it’s nice to have some thicker pieces as well. Place all of the meat in a serving dish with high sides and toss to incorporate the different size pieces.
  13. Strain the liquid that was left in the bottom of the pan. If there is a lot of grease, use a spoon to skim off the fat that settles at the top of the pan juices.  Pour some of the strained pan juices back into the serving dish with the meat. This will keep the meat moist.
  14. Build tacos to your liking using the toppings from the above list.



To create the freshest guacamole for guests, Pappasito’s Cantina prepares it table-side. Peeling the avocados and squeezing the lime juice just before you mix it up, is what makes Pappasito’s guacamole so refreshing. The technique of mashing and mixing in a molcajete, the Mexican mortar and pestle, keeps the guacamole chunky yet light.


  • 2 avocados, halved, seeded and peeled
  • 1 tbsp chopped roasted jalapeño-serrano mix
  • 1 tbsp diced red onion
  • 1 tbsp cilantro, chiffonade
  • ½ tbsp freshly squeezed lime juice
  • ¼ tsp white pepper
  • ½ tsp kosher salt
  • 2 tbsp diced tomatoes


Place avocado halves in the molcajete along with the jalapeño-serranos, red onion, cilantro, lime juice, white pepper, and kosher salt. Using a fork and a spoon, mash avocados and toss all ingredients together. Mix until the ingredients are incorporated, but the avocados are still chunky.

 Add 1 tbsp of diced tomatoes to the guacamole and fold in gently with the spoon. Spoon the entire mixture onto a serving dish or serve it right out of the molcajete. Top with remaining tablespoon of chopped tomatoes.