Antonio's Recipe
Smoky brisket, avocado puree, Chimichurri, cotija cheese, pico de gallo & cilantro
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Ingredients
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Meat
Avocado Puree
Chimichurri
Toppings
Method
Brisket Preparation
Season and Smoke the Brisket
In a bowl, mix smoked paprika, cumin, garlic powder, salt, and black pepper. Rub this mixture all over the brisket. Preheat your smoker to 225°F (107°C) and smoke the brisket for about 10-12 hours or until it reaches an internal temperature of 195°F (90°C). Let it rest for 30 minutes before slicing.
Avocado Puree
Make the Avocado Puree
In a blender, combine avocados, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.
Chimichurri Sauce
Prepare the Chimichurri
Finely chop parsley, cilantro, and garlic. In a bowl, mix the chopped herbs with red wine vinegar, olive oil, red pepper flakes, and salt. Stir until well combined. Set aside.
Assembly
Assemble the Dish
On a plate, spread a generous layer of avocado puree, place sliced brisket on top, drizzle with chimichurri, then sprinkle with cotija cheese, pico de gallo, and cilantro. Serve immediately.