Smoked Brisket Enchiladas Recipe

Reheat shredded brisket in a skillet with 0.25 cup beef stock over medium heat until warmed through. Season with 0.5 tsp salt and 0.5 tsp pepper.

Taste and adjust seasoning; keep warm until filling is prepared.

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 4-5 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Stir in chopped tomatoes, roasted red peppers, cumin, and 1 teaspoon salt. Add chipotle peppers in adobo sauce (2 tablespoons) with 1 tablespoon adobo sauce. Pour in 0.5 cup water.

Simmer 15-20 minutes until flavors meld and the sauce thickens slightly.

Blend the sauce with an immersion blender until smooth if desired. Adjust salt to taste.

In a large bowl, combine shredded brisket (3 cups) with 2 cups shredded cheese, 0.25 cup chopped cilantro, and 1 tablespoon lime juice. Add 0.5 teaspoon salt and mix until just combined.

Warm 12 large corn tortillas just until pliable, keeping them covered to prevent drying.

Place 2-3 tablespoons of filling on each tortilla, roll tightly, and place seam-side down in a 9x13 inch baking dish. Repeat with remaining tortillas.

Pour about 1 cup of the sauce over the rolled enchiladas and sprinkle with the remaining 0.5 cup cheese.

Bake the enchiladas at 375°F (190°C) for 20-25 minutes, until cheese is melted and bubbly.

Whisk crema with 1 tablespoon lime juice and 0.25 teaspoon salt until smooth.

Drizzle crema over the hot enchiladas, garnish with 2 tablespoons chopped cilantro, and serve with lime wedges.