Smoked Brisket Taco
Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla
Chefs Elliott and Nick Reese of Reese Bros. BBQ | San Antonio, TX
Adapted by StarChefs | november 2023
INGREDIENTS
Smoked Brisket:
Brisket, trimmed
Kosher salt
Ground black pepper
Salsa Dona:
Neutral oil
3 tomatillos, chopped
3 jalapeños, diced
2 serrano chiles, diced
½ yellow onion, chopped
Cilantro
Salt
Flour Tortilla:
3 cups bread flour
2 teaspoons kosher salt
1 teaspoon baking powder
⅓ cup vegetable shortening
To Assemble and Serve:
1 yellow onion, finely diced
1 English cucumber, diced
2 bunches cilantro, chopped
Lime juice
Salt
METHOD
For the Smoked Brisket:
Prepare and heat a smoker. On a work surface, generously season brisket with salt and pepper. Smoke brisket 14 hours, or until desired doneness is achieved. Let cool, then slice brisket against the grain. Keep warm.
For the Salsa Dona:
In a sauté pan over medium flame, heat a splash of oil. Add tomatillos, jalapeños, chiles, and onion and cook until slightly charred. Strain and transfer vegetables to a Vitamix blender. Blend on medium speed, slowly streaming in oil until mixture is smooth and fully emulsified. Taste and adjust seasoning with cilantro and salt. Transfer to an airtight container and refrigerate.
For the Flour Tortilla:
In a mixing bowl, combine dry ingredients. Add shortening and 1½ cups warm water. Knead dough 5 to 10 minutes, then portion into equal-sized balls. Cover in plastic wrap and let rest 15 minutes. Once rested, roll out dough to desired thickness. Place in a pan over medium-high heat and cook through. Set aside.
To Assemble and Serve:
On a serving plate, place Flour Tortillas. Fill with Smoked Brisket followed by desired amount of Salsa Dona. Garnish with onion, cucumber, and cilantro. Season with lime and salt.
