Savor the flavor of smoky brisket in these mouthwatering enchiladas. Ideal for a flavorful supper that blends Mexican and barbecue cuisine to its fullest.
Ingredients: 1 beef brisket about 4-5 lbs. 2 tbsp olive oil. 1 tbsp chili powder. 1 tbsp cumin. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. 12 flour tortillas. 2 cups shredded cheddar cheese. 1 cup diced onions. 1 cup diced bell peppers. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 2 cups enchilada sauce. 1/2 cup chopped fresh cilantro. Lime wedges for serving.
Instructions: Set the smoker's temperature to 225F 107C. Olive oil, smoked paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper should all be rubbed into the brisket. After the brisket is placed in the smoker, let it smoke for approximately one and a half hours per pound, or until the internal temperature reaches 203F 95C. After taking the brisket out of the smoker, give it 30 minutes to rest. Using two forks, shred the meat. Shredded brisket, diced onions, bell peppers, corn, black beans, and one cup of enchilada sauce should all be combined in a big bowl. Set the oven's temperature to 375F 190C. Spoon each tortilla with a portion of the brisket mixture after reheating them. After rolling them up, put them in a baking dish seam-side down. Over the rolled tortillas, drizzle the leftover enchilada sauce and top with the shredded cheddar cheese. Bake for 20 to 25 minutes, or until the cheese is bubbling and melted. Take out of the oven, add some chopped cilantro as a garnish, and serve with lime wedges.
Prep Time: 30 minutes
Cook Time: 300 minutes
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