Hatch Chile Brisket Burrito! | Chuds BBQ

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive than cheddar.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are often cheaper and easier to prepare.

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is a more affordable cut that can be used in similar dishes.

Trim the brisket by removing excess fat and silver skin to make it more aerodynamic.

Season the brisket with a mixture of 2 parts black pepper, 1 part kosher salt, and 0.5 parts granulated garlic, applying it generously on all sides.

Fire up the pit and heat it to around 250-275°F, placing the brisket fat cap up on the grill.

Smoke the brisket for about 8 hours, maintaining temperature and checking periodically.

When the brisket reaches an internal temperature of 180°F, wrap it in foil and increase the temperature to around 300-325°F until it reaches 200°F.

Once done, let the brisket rest in a toaster oven at 140°F overnight.

Prepare the tortilla dough by mixing bread flour, baking powder, and kosher salt in a food processor, then adding beef tallow and warm water until a dough forms.

Knead the dough for about a minute until it becomes supple, then divide it into 150-gram balls for 12-inch tortillas.

Cover the dough balls with a damp cloth and let them rest for 30-45 minutes.

Make guacamole by mashing avocado with lime juice, diced onion, jalapeno, cilantro, salt, black pepper, ancho powder, cumin, and granulated garlic.

Prepare pico de gallo by mixing diced tomatoes, onion, jalapenos, cilantro, lime juice, salt, and garlic powder.

Char the hatch green chiles, steam them, then clean and dice them, seasoning with salt.

Grate the cheeses: Tillamook sharp cheddar, pepper jack, and Oaxaca cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens