Smoked Brisket Tacos with roasted tomato and chipotle guacamole
Serves 4 | Prep Time 20 min. | Cook Time 8 hr.
This dish goes perfectly with our Craig's Cuvee
2 lb. beef brisket, trimmed of silver skin
8 ea. Corn tortillas
3 ea. Plum tomatoes, halved, and seeded
1 T. olive oil
1 ea. Dried chipotle, chopped
1 ea. Shallot, diced
2 limes, juiced
2 ea. Avocado, diced
½ bu. Cilantro, chopped
Salt and pepper, to taste
- Season brisket with salt and pepper and smoke at 225ͦ for 6-8 hours. To finish, place brisket on grill and continue to cook for an additional 30-45 minutes and until tender.
- Toss tomatoes in 1 t. olive oil. In a 300˚ oven, gently roast tomatoes for 30 minutes. Remove, cool and dice.
- In a small saucepan, sauté shallots in 2 t olive oil for 2 minutes over low heat. Add chopped chipotle and cook an additional 3 minutes. Add diced tomato and set aside to cool. Toss mixture with lime juice, avocado and cilantro. Season with salt and pepper to taste.
- To serve, heat up tortillas on grill and add sliced brisket. Top with guacamole.