The Land of Enchantment
Smoked Brisket, Scrambled Eggs, Red Chile, BBQ-Seasoned French Fries, Chihuahua Cheese, Flour Tortilla
Chef Ryan Williams of Good Company | Cleveland, OH
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Smoked Brisket:
Apple cider vinegar
100 grams kosher salt
100 grams ground black pepper
50 grams garlic powder
25 grams brown sugar
One 14-pound whole brisket
10 grams yellow mustard
BBQ Seasoning:
601 grams light brown sugar
196 grams kosher salt
112 grams smoked paprika
38 grams cayenne
Red Chile:
40 grams New Mexican chiles
40 grams ancho chiles
61 grams chiles de arbol
Neutral oil
121 grams chopped Spanish onions
16 grams minced garlic
10 grams kosher salt
8 grams ground oregano
5 grams brown sugar
To Assemble and Serve:
Yield: 1 serving
57 grams french fries
One 10-inch flour tortilla, lightly toasted
100 grams scrambled eggs
85 grams lardons
50 grams Chihuahua cheese
METHOD
For the Smoked Brisket:
Heat a smoker to 225°F. Place apple cider vinegar into a spray bottle and set aside. In a mixing bowl, combine salt, pepper, garlic powder, and sugar. Set aside. On a work surface, coat brisket in mustard and seasonings. Smoke until internal temperature of the meat reaches 165°F. Spritz brisket with apple cider vinegar, then wrap in aluminum foil. Increase temperature of the smoker to 275°F. Continue smoking until internal temperature of the meat reaches 200°F. Transfer to a work surface and let rest 1 hour.
For the BBQ Seasoning:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Red Chile:
In a pot over medium heat, toast chiles until fragrant. Transfer to a nonreactive container with 646 grams hot water. Set aside. In a sauté pan over medium flame, heat oil. Add onions and sauté until soft and translucent. Add garlic and cook until garlic has softened. Strain chiles, discarding soaking liquid. In a Vitamix Commercial blender, purée garlic, onions, and chiles, adding additional water if needed to thin. Transfer mixture to a pot over medium heat and cook until desired flavor is achieved. Season with salt, oregano, and sugar. Remove from heat and let cool.
To Assemble and Serve:
In a mixing bowl toss to coat french fries in 56 grams BBQ Seasoning. Set aside. On a work surface, lay out tortilla. Top with 130 grams Smoked Brisket, eggs, seasoned french fries, lardons, and cheese. Wrap tightly and set aside. In a sauté pan over medium flame, heat oil. Add burrito and toast on all sides until golden brown. Transfer to a work surface and slice in half. Transfer to a serving plate. Serve with 56 grams Red Chile.
