There are a few stages in the life of a dry-aged, smoked brisket.
1] The brisket must be allowed to rest for a bit when it’s first pulled off the smoker. This is one of the hardest parts. I often go for a walk so I can remove myself from the vicinity of the brisket so I don’t just tear into it like a jackal.
2] Feeding your friends. Since I can’t [or more properly worded, shouldn’t] eat a 15lb brisket by myself, I like to deliver brisket packets to my hardworking friends about town.
3] Deciding what to do with the remaining couple pounds of beef.
That’s when it’s enchilada time.
Out here in Austin Texas, we eat a lot of enchiladas.
While brisket is not a common ingredient in them at restaurants, myself and my cooking team put out a tray a few times a year to great effect.
Once you have smoked your brisket for 12-15 hours the majority of the work is done. All you have to do is knock out a sauce, roast some tortillas and grate a couple pounds of cheese, and your prep is ready.
The following formula narrates the Stacked Brisket Enchilada recipe I constructed tonight with the final 2 pounds of a 15 pound smoked brisket I cooked last week.
2 lbs Brisket, smoked til tender, chopped
18 tortillas, corn, drizzled with olive oil and roasted til warm, soft and pliable
2 lbs Cheese, typical enchilada cheeses in Austin are: Colby, Jack, Asadero, Longhorn cheddar or any two complimentary cheeses: one mild, one strong, each need to be creamy
Red Sauce [recipe follows]
3 each 12 oz cans, tomatoes, whole, peeled
1 each, Green Onions, giant, bunch, chopped
6 each, Jalapenos, chopped this version is not roasted but typically they are
1 each, bunch, cilantro
Juice of 3 limes
1 c. Cream, heavy, whipping [reserved]
Method Part 1
* Puree all ingredients,except cream, in blender til smooth
* Add 1 c. Heavy Whipping Cream and bring to low boil in saucepan
* Simmer for 10 minutes to allow flavors to coalesce
Method Part 2 [Assembly]
* Coat 9″ x 14″ casserole pan with olive oil
* Pour a skift of sauce in bottom of pan
* Add 6 corn tortillas
* Place enough chopped brisket to cover tortillas
* Drizzle with sauce
* Cover with cheeses
* Repeat order above til casserole is finished making sure top layer is cheese
* Bake at 250 degrees for 30 minutes
* Let casserole “set up” for a few minutes before slicing
Cooking Notes: I had some unusual cheeses from the Cheese Society in my freezer so in this recipe I used a Juustalepia from Brunkow of Wisconsin a Fontina from another society cheesemaker as well as a nice sprinkling of Queso Salvadorena.
Fortune smiled and they combined very nicely in this dish.
Bon Appetit Y’all