HOME > Chowhound > Home Cooking >

Discussion

Mia's Dallas Brisket taco recipe????

  • 14
  • Share

My cousin was just in from Dallas and he was telling me of these tacos with gravey. My husband thought they sounded really good, so I am looking for a recipe. Having never been there I just know it has brisket and some kind of gravey.

I'm sure someone out there must have a recipe, or tell me what's in them. TIA

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I'm a sucker for a good taco, so I checked out Mia's website and someone out there has to tell us what this taco gravy is like. My curiosity is running wild. The reviews for this place are awesome, so they must know what they're doing. So, all you Texan's, fill us in. TIA

    5 Replies
    1. re: othervoice

      I agree, hopefully someone will come through. I emailed them, but haven't heard from them.

      1. re: paprkutr

        Anyone out there been to Mia's, and know what they taste like? Please help.

        1. re: paprkutr

          Mia's is right down the street from my parent's home. I must have eaten there a thousand times growing up and have become close friends with the "Mia's family". I can say, without a question, that Mia's brisket tacos are the ultimate culmination of Texas and Mexican style cuisines. The Texas slow-cooked brisket wrapped inside flour tortillas with slices of avocado and cotija cheese with the gravy spilling out of the ends into the obligatory and heaping sides of Tex-Mex rice and refried beans is beyond compare. As for the gravy, it's not a white gravy--it is hardly more than the cooking juices of the brisket. If you cook the brisket in a slow-cooker with the same idea as the "Chili Gravy" recipe using chile powder, cumin, oregano, garlic, salt, and pepper as a rub, some broth or water, and add some stewed tomatoes and sliced onions, but no flour or oil, you will have something very close to Mia's brisket tacos.

          Good luck from Texas!

          1. re: areed145

            thank you

      2. re: othervoice

        Seriously, you must be kidding...the "gravy" is the juice from the meat....DUH

      3. Try looking at Homesick Texan's blog. Not only does she have wonderful recipes and pictures she has a receipe for chili gravy

        Chili Gravy (from Robb Walsh)
        Ingredients:
        1/4 cup lard (or vegetable oil)
        1/4 cup flour
        1/2 tsp black pepper
        1 tsp salt
        1-1/2 tsp powdered garlic
        2 tsp ground cumin
        1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
        2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
        2 cups chicken broth (or water)

        Method:
        Heat the oil in a skillet over medium-high heat.
        Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
        Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
        Add chicken broth or water, mixing and stirring until the sauce thickens.
        Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

        http://homesicktexan.blogspot.com/

        4 Replies
        1. re: rangerk

          I will try this gravy recipe...it says brisket? Can you used ground chuck?

          1. re: Lizann

            Oh, dear--NO! It would not be a brisket taco with ground chuck. It would just be an ordinary taco. Brisket tacos are to die for! I have been eating them for years, and have introduced them to the office and all are now lovers of Mia's/Manny's/MiCocina's brisket tacos to a cult-following degree!

            1. re: SusanH

              Could you describe the Mia taco to me. My cousin swears by them and wants me to make them, but I am in L.A. He says that there gravy/sauce is really could. Maybe you have a recipe? I don't know whats in the meat. TIA

          2. re: rangerk

            That is the recipe I have used for quite a number of years. It is just the best, IMO. I use it versus enchilada sauce on top of enchiladas before baking.

          3. Mia is a friend, and I really don't have the 'juevos' to ask her this. However, I do have her personal email address. I will point her to this thread, she said one of her nephews pointed out some nice remarks in a local Dallas thread recently, and she has been on Chow.

            Mia Enriquez: mia@miastexmex.com

            Interesting enough, when Julie of the Julia/ Julie fame was in town she had these delightful tacos and placed the pic on her new blog.

            http://juliepowell.blogspot.com/2009/...

            1 Reply
            1. re: DallasDude

              Thanks, I just emailed her, let's see what happens..

            2. This one is super easy and incredibly delicious:

              http://smittenkitchen.com/blog/2010/0...