Description
A Tex-Mex fusion of hickory-smoked beef brisket and Mexican elote. Halal-friendly with tender brisket paired with spicy chipotle lime ranch, grilled corn, and Oaxaca cheese melted into warm corn tortillas.
Ingredients
1200g packer brisket (trimmed)
8 yellow corn tortillas
4 ears corn (grilled and cut from cobs)
240g Oaxaca cheese (or Monterey Jack)
3 chipotle peppers in adobo
150ml chicken broth
3g apple cider vinegar
15g yellow mustard (binder)
Salt, black pepper, garlic powder (for rub)
1 red onion, sliced (for garnish)
1 green bell pepper, julienned
Instructions
Apply mustard as a binder to brisket
Season with salt, pepper, garlic powder
Smoke at 110°C (225°F) using wood chips for 8 hours until internal reaches 100°C (200°F)
Rest in cooler for 1 hour
Blend chipotles, broth, vinegar, and 120g Oaxaca cheese for ranch
Slice brisket thinly against grain
Warm tortillas in cast iron skillet
Top with brisket, corn, 15g cheese, chipotle ranch, onion, and bell pepper
Notes
Use hickory wood for smoking
For halal compliance, verify chipotle adobo is pork-free
Resting time is critical for moisture retention
Monterey Jack works as cheese substitute
Tortillas become pliable after warming
- Prep Time: 45
- Cook Time: 480
- Category: Dinner Recipes
- Method: Smoking, Grilling
- Cuisine: Tex-Mex Fusion