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Ingredients
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Brisket
Pineapple Pico
Chipotle Crema
Quesadilla Assembly
Method
Brisket Preparation
- 1
Prepare the Brisket
Preheat your oven to 300°F (150°C). In a bowl, mix the olive oil, ground cumin, chili powder, garlic powder, salt, and black pepper to create a marinade. Rub this mixture all over the brisket.
- 2
Cook the Brisket
Place the brisket in a roasting pan and pour the pineapple juice over it. Cover with foil and roast for about 3 hours or until tender. Every hour, baste the brisket with the juices. Once done, let it rest for 30 minutes before slicing.
- 3
Chop the Brisket
After resting, chop the brisket into small pieces and mix in the chopped cilantro.
Pineapple Pico Preparation
- 4
Chipotle Crema Preparation
- 5
Make the Chipotle Crema
In a small bowl, mix together the sour cream, chipotle in adobo sauce, and lime juice until smooth. Adjust the heat by adding more chipotle if desired.
Quesadilla Assembly
- 6
Assemble Quesadillas
Heat a skillet over medium heat. Place one tortilla in the skillet, top with a portion of chopped brisket, shredded cheese, and a spoonful of pineapple pico. Top with another tortilla.
- 7
Cook the Quesadilla
Cook for about 3-4 minutes on each side until the tortillas are golden brown and the cheese has melted. Repeat for remaining tortillas.
- 8
Serve
Cut the quesadillas into wedges and serve warm with chipotle crema on the side.