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Detailed close-up of Smoky Brisket Elote Tacos showing the thick white lime crema zigzag and charred corn kernels.

Smoky Brisket Elote Tacos with Charred Corn and Lime Crema

These Smoky Brisket Elote Tacos feature tender, dark-brown smoked brisket chunks topped with charred corn kernels, a thick lime crema zigzag, and salty cotija cheese for the ultimate street-food fusion experience.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican-American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 3 lbs Beef Brisket Cut into chunky pieces after cooking
  • 1 tbsp Kosher Salt
  • 2 tsp Black Pepper Coarsely ground
  • 12 Soft Flour Tortillas Street taco size
  • 2 cups Sweet Corn Kernels Fresh or thawed from frozen
  • 1/2 cup Cotija Cheese Crumbled
  • 1 cup Mexican Crema Substitute with thick sour cream
  • 1 Lime Juiced
  • 1/2 cup Fresh Cilantro Finely chopped
  • 1/4 cup Red Onion Finely diced

Equipment

  • 1 Cast Iron Skillet Used for searing brisket and charring corn.
  • 1 Smoker or Dutch Oven For the low and slow brisket cooking.
  • 1 Squeeze Bottle For the zigzag crema pattern.

Method
 

Prepare the Brisket
  1. Season brisket with salt and pepper. Smoke at 225°F (107°C) for 6-8 hours or braise in a Dutch oven until internal temperature reaches 203°F (95°C).
  2. Allow the beef to rest for 30 minutes, then cut into chunky pieces. Look for the tender, dark-brown interior.
  3. Heat oil in a cast iron skillet over high heat. Sear brisket chunks until visible charred edges form.
Prepare the Toppings
  1. In the same skillet, add corn kernels. Cook undisturbed until distinct black char marks appear.
  2. Combine Mexican crema and lime juice. Whisk until it becomes a thick, opaque white sauce.
Assemble the Tacos
  1. Warm tortillas. Fill with brisket and corn. Drizzle crema in a zigzag pattern and garnish with cotija, cilantro, and red onion.

Notes

For the best char, ensure the corn is completely dry before hitting the pan.
Use a squeeze bottle for a professional crema drizzle.