Texas’s Most Famous Barbecue Tacos Just Keep Getting Better
Bright red chile oil sizzles on a propane-fueled flattop griddle under a pop-up tent in Houston’s Third Ward. Joseph Quellar swirls a dozen corn tortillas, one at a time, into the shimmering pool. He streams a bit more oil from a squeeze bottle, then flips them all. Finely shredded Oaxaca cheese, more than I expected, rains from Quellar’s hand onto the now red-tinted discs. The cheese begins to melt, then seeps over the edges of the tortilla to brown on the hot flattop. Meanwhile, Quellar has retrieved a chunk of smoked brisket from its braising liquid, or consommé, of pureed chiles, onions, garlic, and spices. He shreds it and places hefty portions, still dripping with juice, in the centers of the tortillas, which are now…View Original Post
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Source: Texas Monthly