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A close-up of Smoky Brisket Elote Tacos showing the moist texture of the meat and the porous white cotija cheese.

Smoky Brisket Elote Tacos: The Ultimate Mexican Street Food Mashup

These Smoky Brisket Elote Tacos feature tender shredded brisket with an oily sheen, topped with charred corn kernels, creamy elote sauce, and crumbly cotija cheese on charred corn tortillas for the ultimate flavor explosion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef Brisket Cooked and shredded, 907g
  • 12 small Corn Tortillas Charred on the edges
  • 2 cups Corn Kernels Fresh or frozen, 330g
  • 1/2 cup Mexican Crema 120ml
  • 2 tbsp Mayonnaise 30ml
  • 1/2 cup Cotija Cheese Crumbled, 60g
  • 1/4 cup Fresh Cilantro Asymmetrically scattered
  • 2 whole Limes Cut into wedges

Equipment

  • 1 Cast Iron Skillet For charring the corn and tortillas.
  • 1 Mixing Bowl For the creamy elote sauce.

Method
 

Prepare the Brisket and Corn
  1. Warm your pre-cooked brisket and shred into long fibrous pieces. Ensure the meat has a slight oily sheen from the rendered fat.
  2. Heat a skillet over high heat. Add corn and cook without stirring for 3 minutes until charred corn kernels form. Season with salt and lime.
Assembly
  1. Place corn tortillas over an open flame for 30 seconds per side until the edges are slightly charred.
  2. Layer brisket, charred corn, irregular drips of sauce, and cotija cheese. Garnish with scattered cilantro.

Notes

Use a high-fat brisket cut for the best 'oily sheen' visual.
Char the corn in a dry pan for a deeper, smokier flavor.