Ingredients:
8 small corn or flour tortillas
2 cups smoked or braised brisket, shredded
2 cups corn kernels (grilled or pan-roasted)
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 cup crumbled cotija cheese
1 tablespoon lime juice
2 tablespoons chopped cilantro
Salt and pepper to taste
Lime wedges, for serving
Directions:
Prepare the elote topping: In a bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt. Stir in the roasted corn and crumbled cotija cheese. Set aside.
Warm tortillas in a dry skillet or on a griddle over medium heat until soft and slightly charred. Keep warm in a clean towel.
Reheat brisket in a skillet or microwave until warmed through.
Assemble the tacos by layering shredded brisket onto each tortilla, then topping with a generous spoonful of the creamy elote corn mix.
Sprinkle with fresh cilantro, an extra pinch of cotija, and a squeeze of lime. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 440 kcal | Servings: 4 servings (2 tacos each)