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BBQ brisket elote tacos bring together slow smoked beef and creamy street corn for a feast that has become my go-to for summer gatherings. These tacos capture everything I love about backyard BBQ and the bright flavors of elote all packed into a perfectly toasted tortilla.
Every time I serve these at family cookouts the platter disappears within minutes and someone always asks for the recipe. These tacos have a way of turning any meal into a celebration.
Ingredients
- Whole brisket: select well-marbled beef for the juiciest results
- BBQ rub: use your favorite blend to create a flavorful crust on the meat
- Hardwood chunks: look for oak hickory or mesquite for classic smoke
- Fresh corn ears: sweet and crisp corn is key for great elote
- Mayonnaise: binds the elote and gives rich tang
- Cotija cheese: crumbly and salty use the freshest you can find
- Chili powder: adds warmth a quality spice balances everything
- Lime wedges: choose heavy limes for the most juice
- Fresh cilantro: aromatic and vibrant always chop just before using
- Cayenne pepper: optional for those who like a little extra heat
- Green bell pepper: provides crunch and color
- Small tortillas: flour or corn warm and pliable for best texture
- Shredded cheese: cheddar or Mexican blend melts beautifully and brings creamy notes
- Avocado lime crème: adds a cool finish to balance the smoky brisket
Step-by-Step Instructions
- Smoke the Brisket:
- Trim and season the brisket with BBQ rub massaging the spices into every crevice for maximum flavor. Preheat your smoker to a steady two hundred twenty five degrees Fahrenheit. Place the brisket on the smoker with the fat side up. Let it smoke gently for six to eight hours and monitor the internal temperature using a meat thermometer. Once the brisket reaches one hundred sixty five degrees Fahrenheit wrap it tightly in butcher paper or foil. Return it to the smoker for another four to six hours until it reaches between one hundred ninety five and two hundred five degrees Fahrenheit. Allow it to rest for at least thirty minutes so the juices redistribute making slicing much easier.
- Prepare the Elote:
- Start by cutting the kernels off fresh corn cobs and dicing the green bell pepper. Warm your grill to medium heat and scatter the corn and pepper mixture over a griddle or grill basket. Lightly coat with oil to avoid sticking. Grill for about eight to ten minutes stirring occasionally until everything is lightly charred and just tender. Move the mixture to a bowl and fold in mayonnaise then sprinkle in cotija cheese and chili powder. Finish with lime juice fresh cilantro and a small pinch of cayenne pepper if you want a spicy kick.
- Assemble the Tacos:
- Warm your tortillas on a hot griddle to make them flexible and toasty. Add a handful of shredded cheese and chopped brisket onto each tortilla then fold in half and cook just until the cheese is melted and the tortillas have crisped on the edges. Scoop a generous spoonful of the elote mixture into each taco and drizzle with avocado lime crème for a creamy zesty contrast.
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There is something about the way smoky brisket pairs with sweet creamy corn that takes me back to long summer nights with my family. The first time we made these everyone fought over the last taco and now it is tradition to double the batch.
Storage tips
Leftover brisket stays perfectly moist when wrapped tightly and stored in the fridge for up to four days. To reheat slice only what you need and warm gently in a pan or microwave to avoid drying it out. The elote topping is best stored separately in an airtight container and enjoyed within two days. Assembled tacos are best eaten fresh for the ultimate texture contrast.
Ingredient substitutions
If you cannot find cotija cheese try crumbled feta for a similar tangy salty effect. Smoked paprika makes a quick alternative if hardwood chunks are not available just dust it on with your BBQ rub. Swap cheddar with Monterey Jack or pepper jack for a spicier melted cheese layer.
Serving suggestions
These tacos are ideal with simple sides like a crunchy slaw or chilled watermelon salad. I love to set up a big board with extra lime wedges sliced jalapeños and chopped cilantro so everyone can build their perfect taco. For a hearty meal add Mexican rice or refried beans.
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Cultural and historical context
Elote is a beloved street food across Mexico built on grilled corn with creamy toppings chili and cheese. Pairing it with Texas style smoked brisket brings together two pillars of barbecue and street food. This dish bridges traditions for a fun and inventive take on taco night that always sparks conversation.
Frequently Asked Questions
- → How do I ensure brisket stays juicy when smoking?
Maintain a steady smoker temperature and wrap the brisket partway through cooking to retain moisture. Let it rest before slicing.
- → Can I grill corn instead of using a griddle?
Yes, grilling corn directly gives it a smoky, charred flavor. Cut kernels off the cob after grilling for the elote topping.
- → What is the best cheese for these tacos?
Use cheddar or a Mexican blend for optimal melt, and finish with cotija for added tang and texture.
- → How do I make the tortillas crisp?
Warm filled tortillas on a griddle until the exterior is golden and cheese is melted, creating a crisp shell.
- → Can these tacos be prepared ahead of time?
You can cook the brisket and prep the corn in advance. Assemble tacos just before serving for best texture.