Okay, listen up, because this is my absolute go-to when I have leftover smoked meat and zero patience for dinner prep. You know how sometimes you get stuck between wanting that deep, smoky comfort of good BBQ and those bright, tangy flavors of summer? Well, I found the solution, and it’s completely insane in the best way possible! We are fusing two giants here—rich, slow-cooked beef with creamy, zesty Mexican street corn—all tucked into a warm tortilla.
Seriously, these Bbq Brisket Elote Tacos came about because I just couldn’t bear to throw away that last bit of tender brisket from the weekend. Instead of just heating it up, I threw it into the taco assembly line, and now I make extra brisket just so I can have these the next day! It’s the perfect, quick weeknight fix that tastes like you spent all afternoon cooking.
Why You Will Love These Bbq Brisket Elote Tacos
If you need dinner on the table faster than you can decide what to stream, you need this recipe in your life. I’m not kidding; once your brisket is cooked, you’re basically assembling a masterpiece in about fifteen minutes total. It’s pure joy in a taco shell, and you deserve that kind of weeknight win.
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Quick Assembly Time
Forget fussy cooking steps! We’re looking at only 10 minutes of prep work and about 5 minutes of active “cooking”—which really just means warming up tortillas. This is weeknight magic, honestly.
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Flavor Fusion: Smoky and Tangy
This is where the real party is. You get that deep, savory hug from the BBQ brisket, right before the elote hits your tongue with its bright pop of lime, creamy texture, and that salty punch from the Cotija cheese. They balance each other out perfectly, trust me!
Essential Ingredients for Perfect Bbq Brisket Elote Tacos
You really don’t need much to make these happen, which is what I love about them! It’s all about grabbing quality components so that when you mix them, the flavor just explodes. Since this recipe relies heavily on the creaminess of the elote, make sure your Cotija cheese is fresh—it makes a huge difference!
If you’ve ever tried to make authentic street corn salad before, you know the key is that perfect creamy tang you get from the lime and mayo combination. If you want to check out my deep dive on that topping specifically, I talk all about the mix over here. Now, let’s break down exactly what you need for these incredible Bbq Brisket Elote Tacos.
For the Flavorful Elote Topping
- You’ll need 1 cup of corn kernels. I use frozen and thaw them quickly, but fresh cooked corn is always best if you have it!
- Grab 1/4 cup of mayonnaise—don’t skip this, it’s the base of the creaminess!
- You need 2 tablespoons of Cotija cheese, crumbled up. This is non-negotiable for that salty finish.
- Juice from 1 whole lime, so about 1 tablespoon of fresh lime juice. Brightness is key!
- A little kick: 1 teaspoon of chili powder and 1/4 teaspoon of smoked paprika for depth.
- 1/4 cup of cilantro, chopped nicely, and an equal amount of red onion, finely diced.
For Assembling Your Bbq Brisket Elote Tacos
For the main event, you need 1 pound of cooked BBQ brisket that’s already been shredded up nice and tender. We’re also going with 8 small corn tortillas because that corn flavor works best with the elote!
Oh, and don’t forget salt to taste! You’ll use it slightly on the elote mix, but taste everything before you serve, okay?
Step-by-Step Instructions for Bbq Brisket Elote Tacos
I love this recipe because, honestly, you can’t mess it up! It’s assembly only, and the order matters just enough to make sure the flavors shine. Since the brisket is already cooked, we are just making the topping and then tossing it all together. If you’re looking for other fun taco mashups that are fast, you should check out my recipe for street corn smash burger tacos—similar vibes, different protein!
Here’s how we get these Bbq Brisket Elote Tacos on your plate in minutes.
Prepare the Elote Topping First
This needs a few minutes for the flavors to mingle, so we start here. Take your corn kernels—the ones you thawed out—and dump them into a medium-sized bowl. Now, add the mayonnaise, that crumbled Cotija cheese, the lime juice, the teaspoon of chili powder, and the smoked paprika. You need to mix this until everything looks creamy and well coated. Don’t be shy with the mixing spoon!
Next, gently fold in your chopped cilantro and the finely diced red onion. Give it a quick taste right now and season with just a pinch of salt. That’s your perfect elote topping ready to go!
Warm Tortillas and Assemble the Bbq Brisket Elote Tacos
While your elote is chilling for just a second, warm up those corn tortillas. You can toss them right on a hot, dry skillet until they puff up a bit, or just do a quick 20-second zap in the microwave wrapped in a damp paper towel if you’re in a huge hurry. The warmth makes them super pliable so they don’t tear!
Now, divide your shredded BBQ brisket evenly across the 8 warmed tortillas. Don’t overload them—we need room for the topping! Finish by spooning a generous amount of that gorgeous elote mixture right over the top of the smoky beef. Seriously, serve these immediately. That warmth meeting the cool, creamy corn is what makes these tacos unforgettable!
Expert Tips for Next-Level Bbq Brisket Elote Tacos
Okay, since we’re using leftovers, we have a huge advantage, but there are a few little things I do to make sure these Bbq Brisket Elote Tacos taste like they took all day. I’ve learned these tricks over the years, especially when I’m trying to keep my finger on the pulse of what makes BBQ amazing, which you can read about in my BBQ pea salad post!
Handling Leftover Brisket
The note on the recipe card says you can use leftover smoked brisket, and that’s great, but how you handle it really matters for taco texture. If your brisket has been in the fridge, don’t just rip it apart cold! I like to toss the shredded meat into a dry skillet over medium heat for just a minute or two. This wakes up the smoky fat and makes the meat wonderfully tender again before it hits that tortilla. It prevents the whole taco from feeling too heavy.
Adjusting the Heat Level
My family likes a bit of a slow burn, so I always lean heavy on the chili powder in the elote topping. The recipe says to adjust this for your heat level, which is super important! Start small, maybe just a half teaspoon, mix it, and then taste that creamy corn mixture. If you run out of chili powder or want a cleaner heat, trust me, a tiny pinch of cayenne pepper right there with the paprika will give you that fantastic kick without changing the color too much.
Ingredient Substitutions for Your Bbq Brisket Elote Tacos
I know sometimes life throws you curveballs, or maybe your grocery store is just weird and they’re out of one key item. Never fear! When you’re making something exciting like these Bbq Brisket Elote Tacos, we can absolutely pivot without losing that core amazing flavor. That’s the beauty of home cooking, right? We experiment and make it work for us. If you’re thinking about other corn salad ideas to perhaps try next time, I wrote a whole rundown on that over here.
Cotija Cheese Alternatives
Cotija cheese has that unique salty, crumbly texture that is the hallmark of good elote, but it can be tricky to track down sometimes, which drives me crazy! If you can’t find any, please don’t panic and skip the cheese altogether. Your next best friend is going to be either feta cheese or queso fresco. Both crumbles nicely and provides that necessary salty burst against the rich brisket. Feta is generally saltier, so maybe use just a tiny bit less, you know?
Tortilla Options
Traditionally, if you’re going for that authentic street corn vibe, you must use corn tortillas. They just have the right structure and flavor that complements the lime and cilantro perfectly. That’s definitely my number one recommendation for these Bbq Brisket Elote Tacos.
But hey, if you’re on a mission and all you have are flour tortillas, go for it! Just know that the flavor profile shifts slightly—it becomes a bit softer and less earthy. You might even want to char those flour tortillas a bit more intensely just to bring back some of that grilled flavor we associate with true street food. Use what you have on hand!
Serving Suggestions for Bbq Brisket Elote Tacos
Since these BBQ Brisket Elote Tacos are so fast to put together, you might feel like you need a side dish to make it a full meal, right? I totally get that! Because the main event gives you a big boost of savory meat and creamy topping, I like to keep the sides super light and fresh. Think simple Tex-Mex accompaniments.
My absolute favorite thing to serve alongside is a tangy, quick Mexican rice—I have my staple recipe for that right here if you need it. You could also just whip up a quick batch of black beans or serve them with some sliced avocado and extra lime wedges for that zesty finish. Easy peasy!
Storage and Reheating Instructions for Leftover Bbq Brisket Elote Tacos Components
So, somehow you managed to have leftovers of these amazing Bbq Brisket Elote Tacos components, nice job! Don’t even think about storing them assembled, though; that topping will make those tortillas soggy faster than you can say ‘taco Tuesday.’
You need to keep everything separate. Put your shredded brisket in a tightly sealed container—it’s good for about four days in the fridge. The elote mixture should go into its own separate, airtight container. When you want to eat them later, just gently warm the brisket on the stovetop and serve the elote cold right on top of fresh, warm tortillas. Easy!
Frequently Asked Questions About Bbq Brisket Elote Tacos
Whenever I share these Bbq Brisket Elote Tacos with friends, they always have a few questions about using leftovers or making things ahead. It’s totally normal, especially when you’re trying to fit a gourmet flavor profile into one of your easy dinner recipes rotation!
Can I make the elote topping ahead of time?
Yes, you absolutely can prep the elote topping ahead of time, which is such a lifesaver when you’re busy! However, I strongly suggest keeping the wet components separate from the dry ones until the last minute if possible. Mix up the corn, the spices, and the onion, but wait to stir in the mayonnaise and lime juice until maybe an hour before serving. If you do mix it all, including the mayo, the day before, the acid from the lime juice can start to break down the texture of the corn a little bit. If you do mix it all the day before, just give it a really vigorous stir and maybe add a tiny extra squeeze of fresh lime juice right before assembly. It’ll still be good!
What kind of brisket works best for these tacos?
You want brisket that practically falls apart when you look at it! These aren’t the time for a thin, crispy slice of brisket. For the best street corn taco experience, you really need meat that shreds easily so it mixes nicely with the creamy topping. That means you need something slow-cooked until it’s super tender. Whether that came from a smoker for 14 hours or a slow-cooker all day, as long as it’s moist and pulls apart into small shreds, you are set for success!
Nutritional Estimates for Bbq Brisket Elote Tacos
Okay, since these BBQ Brisket Elote Tacos are so easy and packed with flavor, you might be wondering where they land nutritionally. I always like to give you guys a quick snapshot, but you have to remember that these numbers are just my best guess based on the portions I use and the specific ingredients I grab at the store. Things like how much oil is in your leftover brisket or exactly what brand of mayo you use will change the final count!
These estimates are based on a serving size of 2 tacos. I use the Nutrition section in my notes to track these totals, so double-check your specific items if you’re tracking closely. It’s just a guide, not a medical chart, you know?
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
I always say, don’t stress too much over the numbers when you’re making something this tasty and using up leftovers—focus on how good they taste! But it’s helpful to know that we’re getting a solid 30 grams of protein in just two tacos, which is awesome fuel for the rest of your day.
Print
BBQ Brisket Elote Tacos
- Total Time: 15 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Tacos featuring slow-cooked BBQ brisket topped with Mexican street corn salad.
Ingredients
- 1 lb cooked BBQ brisket, shredded
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, finely diced
- 8 small corn tortillas
- Salt to taste
Instructions
- In a bowl, combine the corn kernels, mayonnaise, cotija cheese, lime juice, chili powder, and smoked paprika. Mix well.
- Stir in the chopped cilantro and red onion into the corn mixture. Season with salt. This is your elote topping.
- Warm the corn tortillas according to package directions (grill or microwave).
- Divide the shredded BBQ brisket evenly among the warm tortillas.
- Top the brisket with a generous spoonful of the elote mixture.
- Serve immediately.
Notes
- You can use leftover smoked brisket for this recipe.
- Adjust chili powder amount for desired heat level.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Lunch
- Method: Assembly
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 85
Keywords: BBQ brisket, elote, street corn, tacos, Mexican food, easy dinner