Mesquite-Smoked Brisket, Refried Beans, Potato, Bacon, Tomato-Serrano Salsa, Flour Tortillas
Pitmaster Miguel Vidal of Valentina's Tex Mex BBQ | Austin
Adapted by StarChefs | December 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.
