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A close up handheld shot of Smoky Brisket Elote Tacos with visible peppery bark and creamy elote toppings.

Smoky Brisket Elote Tacos: The Ultimate Tex-Mex Fusion

Elevate your taco night with Smoky Brisket Elote Tacos. Featuring tender smoked beef brisket, charred corn, creamy Mexican crema, and salty cotija cheese on blistered corn tortillas. A perfect fusion of Texas BBQ and Mexican street food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Smoked Beef Brisket shredded or chopped (680g)
  • 12 small Yellow Corn Tortillas street taco size
  • 2 cups Yellow Corn Kernels fresh or thawed (330g)
  • 1/2 cup Mexican Crema (120ml)
  • 1/2 cup Cotija Cheese crumbled (60g)
  • 1 tbsp Chili Powder for dusting
  • 1/4 cup Fresh Cilantro chopped (10g)
  • 2 medium Green Jalapeños thinly sliced into rounds
  • 1 whole Lime cut into wedges

Equipment

  • 1 Cast-Iron Skillet For charring corn and reheating brisket.
  • 1 Tongs For charring tortillas over a flame.

Method
 

Prepare the Components
  1. Place shredded brisket in a cast-iron skillet over medium heat. Add a splash of broth if needed to maintain moisture. Heat until the dark, peppery bark is glistening and meat is tender.
  2. In a separate dry skillet over high heat, add corn kernels. Cook undisturbed for 2-3 minutes until charred and blistered. Toss and cook for another 2 minutes.
  3. Place corn tortillas directly over a gas flame or on a hot griddle. Char for 30 seconds per side until light black marks appear and they are pliable.
Assemble the Tacos
  1. Piled the warm smoked brisket onto the center of each charred tortilla. Top with a generous layer of the blistered yellow corn.
  2. Apply a heavy drizzle of Mexican crema over the corn. Sprinkle generously with crumbled cotija cheese and a fine dusting of red chili powder.
  3. Scatter fresh cilantro flakes and jalapeno rounds over the top. Serve immediately with a fresh lime wedge on the side.

Notes

For the best flavor, use brisket leftovers that have been smoked with oak or hickory.
Substitute Mexican Crema with sour cream mixed with a little lime juice and milk if unavailable.