Real Deal Holyfield (Brisket Breakfast Taco)Steven Raichlen
Real Deal Holyfield (Brisket Breakfast Taco)
- Yield: Serves 1, but can be multiplied as desired
- Equipment: A plancha, griddle, or large cast-iron skillet
- 3 strips bacon
- 3 slices of your favorite barbecued brisket (about 6 ounces)
- 1 baked or boiled russet (baking) potato, cut into ½-inch dice
- Sea salt and freshly ground black pepper
- 1 8-inch flour tortilla
- 1 tablespoon butter or vegetable oil (optional)
- 1 large egg
- ½ cup warm refried beans
- ¼ cup thinly sliced scallions
- 1 cup Fire-Charred Salsa, or your favorite salsa
1: Preheat your grill to medium-high. Heat a skillet or plancha (cast-iron griddle). Place the bacon in a single layer on the plancha. Cook until browned and crisp, turning as needed. Transfer the bacon with tongs to one end of a baking sheet and blot off the excess fat with paper towels. Keep warm on the side of the grill.
2: Warm the brisket slices on the plancha, about 30 seconds per side. Transfer to the side of the grill and keep warm.
3: Fry the potatoes in the skillet or on the plancha until hot, browned, and crisp, 3 minutes, stirring with a spatula. Season with salt and pepper. Transfer the potatoes to the baking sheet and keep warm.
4: Warm the tortillas, 30 seconds per side. Transfer to the baking sheet and keep warm.
5: You’ll need at least 2 tablespoons of fat in the pan to fry the eggs. If enough bacon fat remains, heat it over a medium-high flame. If not, add enough butter or oil to make 2 tablespoons. Crack the eggs into the pan and fry to taste, 2 to 3 minutes on one side if you like them sunny-side up; 2 minutes per side for over easy.
6: Assemble the tacos: Lay a tortilla on a plate. Spread it with a quarter of the refried beans. Top with a quarter of the fried potatoes and three slices of brisket. Slide an egg on top, then three strips of bacon. Spoon salsa on top and sprinkle with scallion greens. Serve open-face, with more salsa on the side.
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