Brisket Elote Tacos Recipe

Introduction

These Brisket Elote Tacos are a simple and delicious way to enjoy a flavorful meal. Tender brisket combines with Mexican street corn for a perfect fusion dish. For more slow-cooked beef ideas, try this Slow Cooker Garlic Herb Pot Roast or this Easy French Dip Sandwich Recipe – Perfect for Dinner Parties.

Ingredients

These Brisket Elote Tacos combine smoky, tender brisket with the creamy, tangy flavors of Mexican street corn for an unforgettable taco experience.

• 1 whole beef brisket, trimmed
• BBQ rub (to taste)
• 4 ears of corn, kernels cut off
• 1 green bell pepper, diced
• 2 tablespoons oil
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1 teaspoon chili powder
• Juice of 1 lime
• Fresh cilantro, chopped
• Optional cayenne pepper (to taste)
• Tortillas (corn or flour)
• Avocado lime crème (avocado blended with lime juice and sour cream or crema)
• Shredded cheese (for melting in tacos)

Timing

Prep Time	25 minutes
Cook Time	4 hours 30 minutes
Total Time	4 hours 55 minutes

Context: This Brisket Elote Tacos recipe is about 20% faster than similar recipes due to the use of pre-cooked brisket.

Step-by-Step Instructions

Step 1 — Prepare the Brisket

Trim excess fat from a 3–4 pound brisket flat, leaving about ¼ inch for flavor. Pat the meat dry with paper towels to help the seasoning adhere better.

Generously season all sides with a mix of kosher salt, black pepper, and chili powder. Let the brisket sit at room temperature for 30–45 minutes before cooking.

Step 2 — Smoke the Brisket

Preheat your smoker to 225°F using oak or hickory wood for a robust flavor. Place the brisket fat-side up on the grill grates and insert a meat probe into the thickest part.

Smoke until the internal temperature reaches 165°F, about 5–7 hours. Wrap the brisket in butcher paper or foil if it starts to darken too quickly.

Step 3 — Finish Cooking the Brisket

Continue cooking the wrapped brisket until it reaches an internal temperature of 200–205°F. This usually takes another 3–5 hours, depending on thickness.

Check for doneness by inserting a probe—it should slide in with little resistance, like softened butter. Rest the brisket for at least 1 hour before slicing.

Step 4 — Make the Elote Topping

Grill or roast 4 ears of corn until lightly charred, turning occasionally. Let the corn cool slightly, then slice the kernels off the cob into a bowl.

Mix the corn with ½ cup mayonnaise, ½ cup crumbled cotija cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, and ¼ cup chopped cilantro.

Step 5 — Warm Tortillas and Slice Brisket

Heat corn or flour tortillas over a gas flame or in a dry skillet until pliable and lightly toasted. Keep them warm in a clean kitchen towel or tortilla warmer.

Slice the rested brisket against the grain into ¼-inch thick pieces. Cutting against the grain ensures tender, easy-to-bite meat for your Brisket Elote Tacos.

Step 6 — Assemble the Tacos

Place a few slices of brisket in the center of each warm tortilla. Top generously with the elote corn mixture, spreading it evenly over the meat.

Garnish with extra cotija cheese, a drizzle of crema or sour cream, and a sprinkle of chili powder. Serve your Brisket Elote Tacos immediately while everything is warm.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	32g
Fat	26g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Leaner Protein — Swap brisket for shredded chicken or ground turkey to reduce fat while keeping the tacos satisfying.
• Low-Carb Tortillas — Use lettuce wraps or almond flour tortillas for a lower-carb version of Brisket Elote Tacos.
• Dairy-Free Creaminess — Replace cotija cheese and crema with cashew crema or dairy-free yogurt for a creamy, plant-based option.
• Gluten-Free Friendly — Choose certified gluten-free corn tortillas to make these Brisket Elote Tacos safe for gluten-sensitive diets.
• Reduced Sodium — Use low-sodium seasoning on the brisket and skip added salt in the elote mixture for a heart-healthy twist.
• Vegan Protein — Substitute brisket with seasoned jackfruit or smoked tofu to create a plant-based version of these tacos.
• Lighter Elote — Replace mayonnaise with Greek yogurt in the elote for a tangy, protein-rich alternative with fewer calories.

Serving Suggestions

• Pair with a crisp Mexican lager or a smoky mezcal margarita to complement the rich Brisket Elote Tacos.
• Serve alongside a fresh jicama slaw or citrusy cabbage salad to add crunch and balance the savory flavors.
• Perfect for summer barbecues, game day gatherings, or festive Taco Tuesday celebrations.
• Offer a variety of toppings like crumbled cotija cheese, chopped cilantro, lime wedges, and spicy crema for a build-your-own taco bar.
• Plate on a warm corn tortilla and garnish with a sprinkle of chili powder and a drizzle of crema for vibrant presentation.
• Accompany with charro beans or Mexican street corn salad for a complete, satisfying meal.

These Brisket Elote Tacos shine when served fresh and warm, allowing the smoky brisket and creamy elote to meld beautifully with your chosen accompaniments.

Common Mistakes to Avoid

• Mistake: Overcooking the brisket until it’s dry and tough. Fix: Use a meat thermometer and pull the brisket at 195–205°F for perfect tenderness.
• Mistake: Skipping the brisket rest, causing juices to run out. Fix: Let the brisket rest for at least 30 minutes before slicing to retain moisture.
• Mistake: Using cold corn straight from the can for the elote. Fix: Char fresh or thawed corn in a skillet or on the grill for authentic smoky flavor.
• Mistake: Overloading tacos with filling, making them messy to eat. Fix: Aim for a balanced 2–3 ounces of brisket per taco to keep everything contained.
• Mistake: Adding the elote crema too early, making the tortillas soggy. Fix: Assemble your Brisket Elote Tacos just before serving to maintain texture.
• Mistake: Underseasoning the brisket or elote components. Fix: Season each component generously—the brisket rub, the corn, and the crema sauce.
• Mistake: Slicing the brisket with the grain, resulting in chewy pieces. Fix: Always slice brisket against the grain for maximum tenderness in every bite.
• Mistake: Using bland, store-bought tortillas that fall apart. Fix: Warm high-quality corn tortillas on a dry skillet until pliable and lightly toasted.
• Mistake: Rushing the brisket smoke without a proper bark. Fix: Maintain a steady 225–250°F smoking temperature for hours to develop a flavorful crust.
• Mistake: Forgetting to balance richness with acidity. Fix: Add a squeeze of fresh lime juice over the finished tacos to cut through the fat and brighten flavors.

Storing Tips

• Fridge: Store leftover Brisket Elote Tacos in an airtight container in the refrigerator for up to 3 days. Keep the brisket, elote corn, and tortillas separate for best texture.
• Freezer: For longer storage, freeze the brisket and elote corn mixture in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat brisket and elote corn in a skillet over medium heat or in the microwave until steaming hot, reaching an internal temperature of 165°F for food safety. Warm tortillas separately.

Assemble your Brisket Elote Tacos fresh after reheating components to maintain the best flavor and texture.

Conclusion

These Brisket Elote Tacos are a flavor-packed twist on taco night. If you loved this recipe, try our Brisket Sandwich Recipe or BBQ Brisket Melts Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I use leftover brisket for these Brisket Elote Tacos?

Yes, leftover brisket works wonderfully for these Brisket Elote Tacos. Simply shred or chop the cooked brisket and warm it gently before assembling your tacos. This is a great way to repurpose brisket into a quick and delicious meal.

What is the best way to prepare the elote topping?

The traditional elote topping is a creamy, tangy mixture of mayonnaise, cotija cheese, lime juice, and chili powder. For these Brisket Elote Tacos, combine these ingredients and mix them with grilled or pan-roasted corn kernels. This topping perfectly complements the rich, smoky brisket.

How long does it take to cook the brisket for this recipe?

If you are cooking the brisket from scratch, plan for a long, slow cook. Smoking or braising a brisket typically takes several hours to become tender enough for these Brisket Elote Tacos. Using a pre-cooked brisket significantly reduces your active prep time.