Smoked Brisket Breakfast Tacos with Crispy Cheese and Roasted Pepper Salsa Recipe :: The Meatwave

Ingredients

• For the Salsa
• 2 medium Anaheim peppers
• 1 medium poblano pepper
• 1 medium jalapeño pepper
• 1 can fire roasted tomatoes
• 2 medium cloves garlic
• 1/2 cup packed fresh cilantro
• 1 tablespoon freshly squeezed lime juice, plus more to taste
• Kosher salt, to taste
• For the Flour Tortillas
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 3/4 cup water
• 1/4 cup lard or vegetable shortening
• For the Eggs
• 8 large eggs
• 1/4 cup sour cream
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• For the Tacos
• 16oz Colby jack or Longhorn cheddar cheese
• 16 4-5-inch long slices of smoked brisket, reheated if necessary
• 8 slices cooked bacon, halved
• 32-48 slices of pickled jalapeños
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup thinly sliced scallions