Brisket Melt Recipe

Warm and slice

If the smoked brisket is cold, warm it gently: preheat oven to 300°F (150°C). Wrap brisket in foil with a splash of beef stock or water and heat 20–30 minutes until warm. If using pre-sliced or reheated brisket, shred or slice into bite-sized strips.

Thinly slice the yellow onion. Heat a large skillet over medium-high heat, add 1 tbs vegetable oil and the sliced onion. Sauté 3–4 minutes until softened and lightly caramelized; season with 1/4 tsp salt and a pinch of pepper. Remove onions and set aside.

Add brisket to the hot skillet in a single layer to sear edges, 1–2 minutes per side, just to re-crisp (if already very tender, warm through 2–3 minutes). Season brisket lightly with remaining salt and pepper. Keep warm.

Warm tortillas: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable and slightly charred. Stack and keep covered with a clean towel to stay warm.

Assemble tacos: lay warm tortilla on work surface, spoon 2–3 tbs queso Chihuahua down center, add 2–3 oz brisket, a little sautéed onion, a drizzle of red chimi, and a dollop (about 1 tbs) of horseradish crema. Top with pickled red onions and cilantro leaves. Serve with lime wedge.

Grate the Queso Chihuahua. In a small bowl whisk cornstarch into 2 tbs of the milk to make a slurry.

In a small saucepan over low heat, melt butter. Add remaining milk and warm gently (do not boil). Add the cornstarch-milk slurry and whisk until combined.

Gradually add the grated cheese in small handfuls, stirring constantly until melted and smooth. If mixture is too thick, add up to 2–4 tbs more milk to reach a sauce-like pourable consistency. Season with 1/2 tsp salt. Keep warm on very low heat, stirring occasionally to prevent separation.

Combine parsley, cilantro, roasted red pepper, oregano, garlic, red wine vinegar, olive oil, smoked paprika, red pepper flakes, and 1/2 tsp salt in a food processor or blender.

Pulse 6–8 times until a slightly chunky, saucy consistency is achieved — you want visible herb texture, not a puree. Taste and adjust seasoning with additional salt or a splash more vinegar if needed. Transfer to a bowl and refrigerate until assembly. Bring to room temperature before serving for best flavor.

Whisk together sour cream, prepared horseradish, lime juice, honey, and 1/4 tsp salt until smooth. Taste and add more horseradish if you want more heat, or more honey to balance. Refrigerate until ready to use.

If pickled red onions are not prepared, quick-pickle thinly sliced red onions in equal parts red wine vinegar and water with 1 tsp sugar and 1/2 tsp salt for at least 30 minutes. Drain before using.

Cut lime into wedges and wash cilantro leaves. Keep garnishes ready to top tacos at assembly.