Brisket Birria Torta and Smoked Pineapple Margarita
This Brisket Birria Torta is a low-and-slow labor of love, worthy of any backyard cookout centerpiece. A whole brisket is seasoned and smoked for hours until deeply tender, then simmered in a rich consommé made from roasted tomatoes, guajillo and ancho chiles, and Spanglish Asadero Birria Seasoning. Piled onto grilled telera bread with creamy poblano crema, guacamole, melted Monterey Jack, and Spanglish Asadero Birria BBQ Sauce, every bite delivers smoky, saucy, craveable flavor.
Pair it with a Smoked Pineapple Margarita for the ultimate combo — fresh and grilled pineapple juice shaken with tequila, lime, and agave, served in a glass rimmed with Spanglish Asadero Garlic & Lime Seasoning for a sweet, smoky, salty finish.
Together, this brisket birria torta and margarita duo brings bold, restaurant-quality flavor home — perfect for a weekend cookout or whenever you want to make a meal feel like an event.
This Brisket Birria Torta is a low-and-slow labor of love, worthy of any backyard cookout centerpiece. A whole brisket is seasoned and smoked for hours until deeply tender, then simmered in a rich consommé made from roasted tomatoes, guajillo and ancho chiles, and Spanglish Asadero Birria Seasoning. Piled onto grilled telera bread with creamy poblano crema, guacamole, melted Monterey Jack, and Spanglish Asadero Birria BBQ Sauce, every bite delivers smoky, saucy, craveable flavor.
Pair it with a Smoked Pineapple Margarita for the ultimate combo — fresh and grilled pineapple juice shaken with tequila, lime, and agave, served in a glass rimmed with Spanglish Asadero Garlic & Lime Seasoning for a sweet, smoky, salty finish.
Together, this brisket birria torta and margarita duo brings bold, restaurant-quality flavor home — perfect for a weekend cookout or whenever you want to make a meal feel like an event.
Ingredients
Brisket Birria:
1 brisket (trimmed)
Black pepper
Consommé:
6 Roma tomatoes
1 onion
1 garlic bulb
4 guajillo
4 ancho chiles
2 Cups water
4 Cups beef broth
2 bay leaves
1 cinnamon stick
Poblano Crema:
1 roasted poblano
1 Cup crema
1 lime
Cilantro
1 garlic clove
Salt
Torta Build:
Lightly grilled Telera Bread, brushed with consommé, guacamole, lettuce, poblano crema, birria brisket, onion, cilantro, melted Monterey Jack
Smoked Pineapple Margarita:
2 pineapples
2 oz tequila
1 oz lime
1½ oz pineapple juice
½ oz agave
Pinch of salt
Instructions
Brisket Birria & Torta
Season the brisket with a binder and the seasonings.
Smoke at 225°F for 8 hours, until the internal temperature reaches 170°F.
Simmer the consommé ingredients for 20 minutes, then blend and add the broth and spices.
Pour the consommé over the brisket, cover, and cook until probe tender, about 4–5 hours.
Rest the brisket for 3–4 hours, or overnight at 135°F.
Blend the poblano crema.
Build the torta: lightly grill the bread and brush with consommé, then layer with guacamole, lettuce, poblano crema, birria, onion, cilantro, Spanglish Asadero Birria BBQ Sauce, and melted cheese.
Smoked Pineapple Margarita
Slice both pineapples. Grill one (saving slices for garnish) and keep the other fresh.
Blend the pineapple together, strain, and chill.
Rim the glass with lime and Spanglish Asadero Garlic & Lime seasoning.
Shake all ingredients with ice and strain over fresh ice.
Garnish with grilled pineapple.
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