Brisket Breakfast Tacos

Step 1

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the surface shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 2

Pour in the shredded brisket and stir once every 10 seconds until it is warmed through and the edges are lightly browned, about 2 minutes.

Step 3

Slide the warm brisket onto a clean plate and set it aside, leaving the skillet on the heat.

Step 4

Crack the 4 eggs into a bowl and whisk with a fork until the yolks and whites are fully combined and uniform, about 30 seconds.

Step 5

Add the remaining 1 tablespoon of olive oil to the skillet, then pour in the whisked eggs and sprinkle with salt and pepper.

Step 6

Stir the eggs gently once every 15 seconds using a rubber spatula, pushing cooked egg from the edges toward the center, until the eggs are soft and just set, about 90 seconds.

Step 7

Warm the 4 tortillas by placing them directly over a medium flame on your stovetop for 10 seconds per side, rotating with tongs until lightly spotted and pliable.

Step 8

Lay each warm tortilla flat on a cutting board and distribute one-quarter of the cooked eggs down the center of each.

Step 9

Top each pile of eggs with one-quarter of the warm brisket, placing it in a small mound on top of the eggs.

Step 10

Sprinkle one-quarter of the cheddar cheese (about 3 tablespoons) over the brisket and eggs in each tortilla.

Step 11

Fold each tortilla in half so the eggs, brisket, and cheese are wrapped inside, then transfer to a plate.