Beef
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Crispy Cheesy Brisket Esquites Tacos
Prep
cook
total
Smoked brisket, crispy Monterey Jack shells, fire-roasted poblano esquites, guacamole, pink pickled onions, poblano lime crema & cotija.
Ingredients
🥩 BRISKET
- 1 brisket
- Worcestershire sSauce
- Spanglish Asadero Tex Mex seasoning
- Coarse salt & black pepper
- Beef tallow
- Butcher paper
🌽 ESQUITES
- 6 ears corn
- 2 roasted poblanos, diced
- ⅓ cup Poblano Lime Crema
- 1½ tbsp Spanglish Asadero Elote seasoning
- ¾ cup cotija
- 3 tbsp cilantro
- Juice of 1 lime
🌶️ CREMA
- 1 roasted poblano
- ¾ cup Mexican Crema
- Juice of 1 lime
- ½ tsp lime zest
- 1 garlic clove
- ¼ cup cilantro
- ½ tsp Tex Mex seasoning
- Pinch of salt
🧅 PICKLED ONIONS
- 1 large red onion, sliced
- ½ cup red wine vinegar
- ½ cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 2 tsp kosher salt
- 2 garlic cloves, sliced
- 1 tsp Mexican oregano
🧀 SHELLS
- Shredded Monterey Jack cheese
🌮 TOPPINGS
- Guacamole
- Cotija
- Cilantro
- Lime wedges
Tex-Mex
Directions
- BRISKET:
Coat with Wsauce. Season with Tex Mex, salt & pepper. Smoke at 250°F to 170°F.
- Wrap in butcher paper with beef tallow. Cook until probe tender. Rest at least 3 hours or overnight in a warming oven.
- ONIONS:
Simmer vinegars, water, sugar & salt until dissolved. Pour over onion, garlic & oregano. Refrigerate overnight.
- ROAST:
Char corn & 3 poblanos. Peel/seed. Dice 2 for esquites and reserve 1 for crema. Cut kernels from corn.
- CREMA:
Blend poblano, crema, lime juice/zest, garlic, cilantro, Tex Mex seasoning & salt until smooth.
- ESQUITES:
Mix corn, diced poblanos, ⅓ cup crema, 1½ tbsp Elote Seasoning, cotija, cilantro & lime juice.
- SHELLS:
Heat oven to 400°F. Form Monterey Jack into circles on parchment. Bake about 10 min, until golden & crispy.
- While still warm, separate any cheese that has joined together. Place each round in a taco holder and shape into a shell. Cool until crisp.
- ASSEMBLE:
Fill shells with guacamole, brisket, esquites & pickled onions. Finish with cotija, cilantro, crema & lime. 🌮🔥🧀
