Description: One of our absolute favourite dishes that we call 'food truck worthy'. This blend of Mexican flavours and traditional Texas BBQ brings together the best of both worlds complementing any BBQ platter. Check out this explosion of flavours!
Ingredients:
- 8kg - 9kg point end (packers cut) brisket. Preferably Black Angus or Wagyu.
- The Feedlot Crossbreed
- Roughly 6' of pink butcher paper
- 2.5kg bags of frozen corn
- 1 red onion
- 2 avocados
- 1 bunch cilantro de-stemmed
- 1/2 cup mayo
- 1/2 cup Cotija cheese (crumbled feta)
- 1 tbsp The Feedlot Mexicue
- 1/2 lime
Instructions:
- Follow our recipe for smoked brisket here.
- At the same time, follow our elote corn casserole recipe here.
- One your brisket is done, take desired amount and chop into small bite size chunks.
- Load a paper or plastic cup with your casserole and place desired amount of brisket on top.
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Garnish with a couple slices of jalapeños, a slide of lime and/or cilantro.
Serving Size:
- 15-20
Hot Tip:
- .Want an extra kick of heat? Finish off with a little of your favourite hot sauce! And don't forget our blog posting on the 'delicious history of elite corn'.