Real Deal Holyfield

Adapted by StarChefs.com
November 2017

INGREDIENTS:

Mesquite-smoked Brisket
Yield: 20 to 30 servings
1 beef brisket
salt
black pepper
Valentina’s rub (paprika, chile powder, cayenne, garlic powder, sugar, etc.)
Tomato-Serrano Salsa
Yield: 1 gallon
7 cups small-diced tomatoes with juice
½ cup small diced onion
1 bunch cilantro, coarsely chopped
3 serrano chiles, diced small
½ cup lime juice
2½ tablespoons salt
½ teaspoon garlic powder
To Assemble and Serve
Fresh flour tortillas, warmed
Refried beans
Pan-fried, small-diced potato
Crisp bacon, coarsely

METHOD:

For the Mesquite Smoked Brisket

Prepare a smoker with mesquite wood and heat to 250°F. Rub brisket with spices and smoke for 18 hours. Remove from smoker and rest. 

For the Tomato-Serrano Salsa

In a large container, combine all ingredients

To Assemble and Serve

In a tortilla, layer beans, potatoes, and bacon. Top with 1 slice Brisket and drizzle with Tomato-Serrano salsa.