Beef
No items found.
Tex-Mex Brisket Bowls
Prep
cook
total
Ingredients
For the Smoked Tex-Mex Brisket
- 18–20 lb brisket
- Worcestershire sauce (binder)
- Spanglish Asadero's Tex-Mex Chicken & Steak Seasoning
- Coarse black pepper
- Beef tallow
Guacamole
- 4 avocados
- ½ red onion, diced
- ½ Roma tomato, diced
- 3 cloves garlic, minced
- Juice of 2 limes
- 1 jalapeño, diced
- ¼ cup cilantro
- Spanglish Asadero All Purpose seasoning (to taste)
Grilled Corn Pepper Salsa
- 4 ears corn
- 2 poblanos
- • 2 jalapeños
- • 8–10 mini sweet peppers
- ½ red onion
- Garlic, cilantro
- Juice of 1 lime
- Spanglish Asadero All Purpose seasoning (to taste)
Pico de Gallo
- 4 Roma tomatoes, diced
- ½ white onion, diced
- 1 jalapeño, diced
- Lime juice
- Cilantro, salt
Tortilla bowls and serving
- Flour tortillas (fried)
- Rice, black beans
- Sour cream, cilantro, limes
Directions
- Trim brisket, bind with Worcestershire sauce, season with Spanglish Asadero Tex-Mex Chicken & Steak seasoning and pepper.
- Smoke 225°F to 175°F internal (~10 hrs).
- Wrap with butcher paper + beef tallow, place in foil pan, cover.
- Smoke at 275°F until probe tender (~4 hrs).
- Rest overnight at 140°F, then slice or chop.
- Grill corn & peppers, chop and mix with onion, lime, cilantro and Spanglish Asadero All Purpose seasoning.
- Mix guacamole ingredients and season with Spanglish Asadero All Purpose seasoning.
- Combine pico ingredients and season to taste.
- Fry tortillas at 375°F until crispy.
- Build bowls and finish with fresh lime.
