Cooking Instructions
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Step 1
Season
Beef Brisket (1 piece)
with
Barbecue Rub (to taste)
on both sides and place on the grill.
Step 2
Cook brisket in the smoker at 275 degrees F (140 degrees C) until internal temperature reaches 158 degrees F (70 degrees C).
Step 3
Allow brisket to rest for one hour.
Step 4
Roughly chop brisket into smaller pieces.
Step 5
Into a pan, add
Vegetable Oil (1/4 cup)
and
All-Purpose Flour (1/4 cup)
. Stir together over low heat to make a roux, about 2 minutes.
Step 6
Add
Chipotle Chili Powder (2 Tbsp)
and
Chili Powder (1 Tbsp)
. Stir to incorporate.
Step 7
Add
Beef Broth (1 cup)
.
Step 8
Add
Water (to taste)
as needed to thin the sauce. It should coat the back of a spoon.
Step 9
Add
Garlic Powder (1/4 tsp)
,
Onion Powder (1/2 tsp)
,
Ground Cumin (1/4 tsp)
,
Coarse Black Pepper (to taste)
, and
Salt (1/2 tsp)
. Stir well. Add more water if needed.
Step 10
Add
Tomato Paste (1 Tbsp)
and whisk to combine. Turn off the heat and set aside.
Step 11
In a pan, add
Vegetable Oil (1/4 cup)
,
Onions (to taste)
, and
Garlic (to taste)
. Cook until onions are soft and slightly caramelized.
Step 12
Add the brisket back into pan and stir to incorporate. You do not need the stove on.
Step 13
Preheat the oven to 350 degrees F (180 degrees C).
Step 14
Onto each of the
Flour Tortillas (to taste)
, heap some of the brisket mixture, and top it with
Colby Jack Cheese (to taste)
.
Step 15
Roll them up and place them in a baking dish seam-side down. Pour the enchilada suace over the top.
Step 16
Sprinkle additional cheese on top.
Step 17
Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes.
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