Smoked brisket, crispy Monterey Jack shells, fire-roasted poblano esquites, guacamole, pink pickled onions, poblano lime crema & cotija.
Ingredients
🥩 BRISKET
1 brisket
Worcestershire sauce
Coarse salt & black pepper
Beef tallow
Butcher paper
🌽 ESQUITES
6 ears corn
2 roasted poblanos, diced
⅓ cup Poblano Lime Crema
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
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
Instructions
BRISKET
Coat with Worcestershire sauce. 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. 🌮🔥🧀
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