{"id":6527,"date":"2025-05-05T13:05:27","date_gmt":"2025-05-05T13:05:27","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6527"},"modified":"2025-05-05T13:05:27","modified_gmt":"2025-05-05T13:05:27","slug":"homemade-brisket-taco-with-hatch-green-chile-salsa-cotija","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6527","title":{"rendered":"Homemade Brisket Taco with Hatch Green Chile Salsa & Cotija"},"content":{"rendered":"

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A bold, flavor-packed taco that blends Texas-style brisket with the heat of New Mexico chiles \u2014 all wrapped in a warm flour tortilla.<\/strong><\/p>\n

\ud83d\udcdd Ingredients:<\/h2>\n

For the Brisket:<\/h4>\n

1 whole brisket (8\u201310 lbs)<\/p>\n

1\/4 cup coarse black pepper<\/p>\n

1\/4 cup kosher salt<\/p>\n

1 tbsp smoked paprika (optional)<\/p>\n

Wood chips (oak or mesquite) for smoking<\/p>\n

Hatch Green Chile Salsa:<\/h4>\n

1 cup roasted Hatch green chiles (peeled & chopped)<\/p>\n

2 garlic cloves<\/p>\n

1\/4 cup diced onion<\/p>\n

Juice of 1 lime<\/p>\n

Salt to taste<\/p>\n

Optional: 1 roasted tomatillo for extra tang<\/p>\n

Assembly:<\/h4>\n

Fresh flour tortillas (homemade or store-bought)<\/p>\n

Crumbled cotija cheese<\/p>\n

Sliced brisket<\/p>\n

Extra salsa for drizzling<\/p>\n

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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

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\ud83d\udd25 Instructions:<\/h2>\n

1. Smoke the Brisket:<\/strong><\/h4>\n

Rub brisket generously with salt, pepper, and paprika.<\/p>\n

Smoke low and slow at 225\u00b0F (107\u00b0C) for 10\u201312 hours or until internal temp reaches 200\u00b0F (93\u00b0C).<\/p>\n

Rest wrapped in foil or butcher paper for 1 hour before slicing.<\/p>\n

2. Make the Hatch Green Chile Salsa:<\/strong><\/h4>\n

Blend roasted chiles, garlic, onion, lime juice, and salt until slightly chunky.<\/p>\n

Taste and adjust seasoning. Let sit for at least 30 minutes for flavors to meld.<\/p>\n

3. Assemble the Taco:<\/strong><\/h4>\n

Warm the flour tortilla.<\/p>\n

Spread a spoonful of green chile salsa on the base.<\/p>\n

Add a couple of slices of brisket.<\/p>\n

Top with crumbled cotija cheese.<\/p>\n

Drizzle with more salsa if desired.<\/p>\n

\ud83d\udca1 Pro Tips:<\/h3>\n

Use Hatch chiles at peak season (Aug\u2013Sept) or buy frozen fire-roasted ones for best flavor.<\/p>\n

Let the brisket rest fully<\/em> before slicing or it will dry out.<\/p>\n

Pair with pinto beans or grilled corn for a full meal.<\/p>\n","protected":false},"excerpt":{"rendered":"

A bold, flavor-packed taco that blends Texas-style brisket with the heat of New Mexico chiles \u2014 all wrapped in a warm flour tortilla. \ud83d\udcdd Ingredients: For the Brisket: 1 whole brisket (8\u201310 lbs) 1\/4 cup coarse black pepper 1\/4 cup kosher salt 1 tbsp smoked paprika (optional) Wood chips (oak or mesquite) for smoking Hatch […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6527","post","type-post","status-publish","format-standard","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t