- 4 cups of small dice brisket, cleaned
- 2 cups of small dice onion
- 3 tbs chopped garlic
- 1 qt beef stock
- 2 cups shiner bock beer (1 pt can)
- 1 cup rehydrated and processed guajillo peppers
- 1/2 cup molasses
- 1 tbs cayenne
- Salt and pepper
- Canola oil
- 4 avocados
- 2 tbs lime juice
- 2 tbs chopped cilantro
- Salt to taste
- 2 cups apple cider vinegar
- 1/2 cup sugar
- 3 tbs salt
- 6 ea Jalapeños, sliced into rounds
- 1 tbs yellow mustard seed
- 1 tsp turmeric powder
- 1 clove garlic
For the hashbrown, we use a frozen product, which gets the crispiest. Any frozen hashbrown recipe will do as long as we have a cast iron pan.
TEXAS RED DIRECTIONS:
1. In a medium size pot, add a little oil and turn on high. Add the small pieces of brisket and cook on high till all are nicely colored and have rendered some fat, season with salt and pepper.
2. Add onion and garlic and turn heat down to medium and stir until onions are translucent
3. Add beer and reduce by half
4. Add stock, guajillo pepper purée, and molasses and turn down heat to a low low simmer and cover.
5. Simmer the chile until the brisket is totally tender and season with salt and pepper, and cayenne
Should be a thick, meaty gravy, not a traditional chile.
1. Remove core and clean avocados, place in bowl with all ingredients and roughly stir till it’s a chunky consistency and season to taste.
PICKLED JALAPEÑOS DIRECTIONS:
1. Bring vinegar, sugar, and salt to a boil, add jalapeños, mustard seed, garlic, and turmeric and remove from heat, cover and let completely cool.
TO FINISH AND ASSEMBLE
1. Bring a cast iron pan to medium high heat, add hashbrowns and allow water to cook off, then press the hashbrowns down with another sauté pan to really get crispy.
2. While the hash brown is cooking, place the Texas red into a small stock pot and bring up to a simmer.
3. Flip the hashbrown when the bottom is totally browned and crispy, and season with salt immediately.
4. In an egg pan, add a little canola oil and start a sunny side up egg, season with salt.
6. Place the golden brown hashbrown on plate, then generously spoon some of the Texas red on top. Sprinkle some grated Tillamook cheddar on top of the hot chile, then a spoon full of the guacamole, a spoonful of the sour cream.
7. Then place the sunny side up egg right on top and garnish with pickled jalapeños and picked cilantro.