Name: THE SMOKE PITs Brisket Queso And Torts Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups smoked beef brisket, shredded; 1 tbs vegetable oil; 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 tsp chipotle in adobo, minced; 0.5 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lime juice; 2 tbs unsalted butter; 2 tsp all-purpose flour; 1 cups whole milk; 0.5 cups heavy cream; 2 oz cream cheese (softened), cut into cubes; 1 cups sharp cheddar, shredded; 1 cups monterey jack, shredded; 2 tbs mexican crema or sour cream; 2 tbs pickled jalapeños, chopped (optional); 0.25 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 8 cups tortilla chips; 2 tbs fresh cilantro, chopped; 4 each lime wedges; 0.5 cups pickled red onions (optional)

Method

Brisket

Warm and season brisket

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. When shimmering, add the diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the shredded brisket, remaining 0. tbs vegetable oil if the pan is dry, chipotle in adobo, smoked paprika, kosher salt and black pepper. Toss and cook until the brisket is heated through and any larger chunks break down, about 3–4 minutes.

Finish the brisket with lime juice, taste and adjust seasoning. Keep warm while you make the queso. Transfer to a bowl for serving or keep in the skillet on the lowest heat setting.

Queso Dip

In a medium saucepan set over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for 1 minute to cook the flour.

Slowly whisk in the whole milk and heavy cream until smooth. Continue cooking and whisking until the mixture begins to steam and thicken slightly, about 3–4 minutes.

Reduce heat to low. Add the cream cheese cubes and whisk until fully incorporated and smooth.

Gradually add the shredded cheddar and monterey jack a handful at a time, stirring until each addition is melted and the sauce is smooth. Keep heat low to prevent cheese from separating.

Stir in the mexican crema (or sour cream), chopped pickled jalapeños (if using), ground cumin, kosher salt and black pepper. Taste and adjust seasoning. If the dip is too thick, stir in up to 2 tablespoons warm milk to reach desired consistency.

Keep the queso warm over the lowest heat, or transfer to a small slow cooker or insulated bowl to maintain temperature for serving.

To Serve

Spoon the warm queso into a shallow serving bowl. Top with a generous layer (or dollops) of the warm shredded brisket.

Garnish with chopped cilantro and pickled red onions if using. Arrange tortilla chips around the bowl and serve with lime wedges on the side for squeezing over the brisket.

Serve immediately, stirring brisket into the queso as diners scoop with chips. Leftovers: store queso and brisket separately in airtight containers in the refrigerator for up to 3 days; reheat gently on stovetop or microwave, adding a splash of milk to loosen the queso if needed.