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BBQ Brisket Elote Tacos

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Bold flavored tacos featuring tender smoked brisket, grilled corn elote with creamy and spicy toppings, assembled in crispy cheese-filled tortillas.

Ingredients

Scale
  • 1 whole brisket 10-12 lbs, trimmed
  • BBQ rub
  • Hardwood chunks (oak, hickory, or mesquite)
  • 4 ears of corn, kernels cut off the cob
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1 lime, cut into wedges
  • 1 tablespoon chopped fresh cilantro
  • Pinch of cayenne pepper (optional)
  • 1 green bell pepper, diced
  • 12 small tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • Avocado lime crème

Instructions

  1. Rest brisket for 30 minutes to 1 hour before slicing.
  2. Prepare the elote by cutting kernels off the cob and mixing with diced green bell pepper.
  3. Preheat grill to medium heat.
  4. Place corn and pepper mixture on a griddle or grill basket; lightly coat with oil.
  5. Grill for 8-10 minutes, stirring occasionally, until slightly charred and tender.
  6. Transfer to a bowl and stir in mayonnaise.
  7. Sprinkle with cotija cheese and chili powder.
  8. Squeeze lime juice over the top and garnish with cilantro and optional cayenne pepper.
  9. Warm tortillas on a griddle until soft and pliable.
  10. Place a tortilla on the griddle and add a handful of shredded cheese followed by chopped brisket.
  11. Fold tortilla in half and press gently so cheese melts and tortilla crisps on both sides.
  12. Cook until cheese is fully melted and tortilla is golden brown and slightly crispy.
  13. Serve tacos with avocado lime crème.

Notes

Resting the brisket allows juices to redistribute for tenderness. Warming and crisping tortillas with cheese helps hold the brisket filling. Optional cayenne adds extra heat to the elote mixture.

Nutrition

Find it online: https://www.receipster.com/brisket-elote-tacos/

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