1-Getting these brisket tacos just right starts with simple prep, turning fresh ingredients into a mouthwatering meal. Begin by preheating your oven to 250°F, which sets the stage for that slow, tender cooking Dallas is known for. This method brings out the deep flavors that make these tacos a favorite among food enthusiasts and working professionals alike.

2-Follow these steps closely for the best results. First, season the 3 pounds of flat cut brisket with salt and black pepper, then brown it in 1 tablespoon of vegetable oil or bacon grease in a large ovenproof pot over medium-low heat for about 5 minutes per side. Next, remove the brisket and add 1 large yellow onion (quartered) to the pot, cooking until it starts to brown before adding 8 cloves garlic and cooking for another 2 minutes.

3-Pour in 1/4 cup red wine vinegar, scraping the bottom to loosen any drippings for extra flavor. Return the brisket to the pot with the fat side up, then add 2 cups beef broth, 1 teaspoon ground cumin, 2 jalapeños (halved lengthwise with seeds and stems removed), 2 leafy stems of cilantro, and 1 bay leaf. Cover and braise in the oven for 6 hours until the brisket is fork-tender, followed by a 30-minute rest uncovered.

4-Preparing the Toppings While the brisket rests, roast 2 poblano chiles under the broiler for about 5 minutes per side until blackened. Let them steam in a sealed paper bag or plastic bag for 20 minutes, then peel, remove stems and seeds, and slice into strips. In a skillet, heat 1 teaspoon vegetable oil over medium-low heat and cook 1 large yellow onion (cut into slivers) until softened, about 10 minutes, then add the poblano strips and cook for 1 more minute.

5-Shred the rested brisket with forks after trimming the fat cap, and strain the cooking liquid to make gravy. Mix 2 tablespoons of this gravy into the shredded brisket and adjust seasoning as needed. Finally, place 1 cup shredded Monterey Jack cheese (4 ounces) on corn or flour tortillas and broil briefly to melt the cheese before filling with brisket, sautéed onions, poblano strips, and serving with the reserved gravy and salsa.