Texas-Mex Fusion Tacos: Grilled Beef Brisket with Charred Pineapple Salsa

Allergens

Soy (if using soy sauce), gluten (if using packaged taco seasoning)

Ingredients

• 2 lbs beef brisket 1 medium pineapple, cut into chunks 2 bell peppers, any color 1 small red onion, thinly sliced 1 jalapeño, deseeded and chopped 1/4 cup fresh cilantro leaves, roughly chopped 1 lime, juiced 2 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder Salt and pepper, to taste 12 corn tortillas

Instructions

1. Prepare the grill for indirect cooking, or preheat your oven to 300°F (150°C).
2. In a large bowl, mix together cumin, smoked paprika, chili powder, salt, and pepper. Rub the spice mixture onto the beef brisket, ensuring it's evenly coated.
3. Place the brisket on the grill grates or in an oven safe dish, fat side up. Cook for 2
4. 5 hours, flipping every hour, until the internal temperature reaches 200°F (93°C). Remove from heat and let it rest for at least 15 minutes before slicing.
5. In a large skillet or on the grill, heat olive oil over medium high heat. Add bell peppers, red onion, and jalapeño, and cook until slightly charred. Stir in cilantro leaves and lime juice, then remove from heat.
6. Slice the rested beef brisket against the grain and serve with warm corn tortillas, charred pineapple salsa, and your choice of toppings like avocado, cheese, or pickled red onions.

Chef’s Insight

Marinate the beef brisket overnight for an even deeper flavor.

Notes

Adjust the spice level of the salsa according to your taste preference.