Smoked Brisket Taquitos with Fresh Guacamole and Spicy Cheese Sauce | Dads That Cook
By Jason Glover
AuthorJason GloverYou've never had Taquitos until you've tried smoked brisket with melted cheddar cheese inside them and topped with fresh homemade guacamole.
Combine the beef broth, and orange juice.
Season the brisket generously with salt and pepper or you favorite rub.
Inject the brisket with about half of the reduction and refrigerate overnight.
Smoke the brisket for 8-10 hours at 225°F.
Remove from the smoker, double wrap with foil.
Smoke for another 4-5 hours, until the brisket reaches an internal temperature of 205°F.
Remove from the smoker, shred the meat, and set aside.
In a medium skillet, over low heat, mix your meat, Stir until warmed through. Remove from heat.
Place your tortillas on a plate and cover with a clean dish towel. Place in microwave and heat for one and a half to two minutes until all tortillas are steaming hot.
Carefully remove a tortilla from the covered plate. Lay the tortilla flat. Place 2 Tablespoons grated cheese and 2 Tablespoons meat down the center of the tortilla.
Grab the outside edge of one side of the tortilla and cover the meat and cheese. Gently pull back to tighten your roll. Continue rolling until you reach the outer opposite edge. Using a toothpick, lace it down and back up through the tortilla, like you would a needle in fabric, to hold the edge down and keep the taquito rolled. Continue filling and tacking down until you have filled all the tortillas.
In a medium skillet pour a half inch of vegetable oil. Heat over medium heat, on back burner, until hot enough to fry a tortilla crunchy.
Lay the taquitos toothpick side down first. Fry until golden brown. Using tongs or two fork carefully turn the taquitos over and fry until the other side is golden brown. 2-3 minutes per side.
Remove from oil and place on a paper towel lined plate to drain off any excess oil.
Serve with more grated cheese, sour cream, guacamole, and salsa.
In a medium bowl add the peeled and pitted avocado, red onion, cilantro, lime juice, salt and pepper. Mix using a fork until it's smooth and mixed thoroughly. Add the diced cheery tomatoes at the end and gently fold together.
Serve it up!
Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in cheese and pepper, stirring until cheese melts. Add the Jalapenos in and stir...
Tips: Remove from heat, then stir in the cheese to ensure that the sauce doesn't curdle. The flour helps stabilize the dairy mixture, but if it's boiled after the cheese is added, the sauce will separate or curdle.
Ingredients
Directions
Combine the beef broth, and orange juice.
Season the brisket generously with salt and pepper or you favorite rub.
Inject the brisket with about half of the reduction and refrigerate overnight.
Smoke the brisket for 8-10 hours at 225°F.
Remove from the smoker, double wrap with foil.
Smoke for another 4-5 hours, until the brisket reaches an internal temperature of 205°F.
Remove from the smoker, shred the meat, and set aside.
In a medium skillet, over low heat, mix your meat, Stir until warmed through. Remove from heat.
Place your tortillas on a plate and cover with a clean dish towel. Place in microwave and heat for one and a half to two minutes until all tortillas are steaming hot.
Carefully remove a tortilla from the covered plate. Lay the tortilla flat. Place 2 Tablespoons grated cheese and 2 Tablespoons meat down the center of the tortilla.
Grab the outside edge of one side of the tortilla and cover the meat and cheese. Gently pull back to tighten your roll. Continue rolling until you reach the outer opposite edge. Using a toothpick, lace it down and back up through the tortilla, like you would a needle in fabric, to hold the edge down and keep the taquito rolled. Continue filling and tacking down until you have filled all the tortillas.
In a medium skillet pour a half inch of vegetable oil. Heat over medium heat, on back burner, until hot enough to fry a tortilla crunchy.
Lay the taquitos toothpick side down first. Fry until golden brown. Using tongs or two fork carefully turn the taquitos over and fry until the other side is golden brown. 2-3 minutes per side.
Remove from oil and place on a paper towel lined plate to drain off any excess oil.
Serve with more grated cheese, sour cream, guacamole, and salsa.
In a medium bowl add the peeled and pitted avocado, red onion, cilantro, lime juice, salt and pepper. Mix using a fork until it's smooth and mixed thoroughly. Add the diced cheery tomatoes at the end and gently fold together.
Serve it up!
Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in cheese and pepper, stirring until cheese melts. Add the Jalapenos in and stir...
Tips: Remove from heat, then stir in the cheese to ensure that the sauce doesn't curdle. The flour helps stabilize the dairy mixture, but if it's boiled after the cheese is added, the sauce will separate or curdle.
