Homemade Brisket Taco with Hatch Green Chile Salsa & Cotija
🔥 Instructions:
1. Smoke the Brisket:
Rub brisket generously with salt, pepper, and paprika.
Smoke low and slow at 225°F (107°C) for 10–12 hours or until internal temp reaches 200°F (93°C).
Rest wrapped in foil or butcher paper for 1 hour before slicing.
2. Make the Hatch Green Chile Salsa:
Blend roasted chiles, garlic, onion, lime juice, and salt until slightly chunky.
Taste and adjust seasoning. Let sit for at least 30 minutes for flavors to meld.
3. Assemble the Taco:
Warm the flour tortilla.
Spread a spoonful of green chile salsa on the base.
Add a couple of slices of brisket.
Top with crumbled cotija cheese.
Drizzle with more salsa if desired.
💡 Pro Tips:
Use Hatch chiles at peak season (Aug–Sept) or buy frozen fire-roasted ones for best flavor.
Let the brisket rest fully before slicing or it will dry out.
Pair with pinto beans or grilled corn for a full meal.