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Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish

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Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish

Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish

You can never have too many main course recipes, so give Smoked Adobo Marinated Brisket Tortas with Horseradish Creman and Caramelized Onion-Tomato Relish This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes roughly 24 hours and 20 minutes.

Instructions

1
Combine the garlic, grilled tomatoes, orange zest and juice, cilantro, oil, vinegar, chile powders, chipotle puree and sugar in a food processor and process until smooth.
Ingredients you will need
Chipotle Chile PureeChipotle Chile Puree
Orange ZestOrange Zest
CilantroCilantro
TomatoTomato
VinegarVinegar
GarlicGarlic
Chili PepperChili Pepper
JuiceJuice
SugarSugar
Cooking OilCooking Oil
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Food ProcessorFood Processor
2
Place the brisket in a large disposable pan, add the marinade and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours.
Ingredients you will need
MarinadeMarinade
Equipment you will use
Frying PanFrying Pan
3
Remove the brisket from the marinade 1 hour before putting on the smoker.
Ingredients you will need
MarinadeMarinade
1
Remove the grill grate and ceramic plate from the cooker.
Equipment you will use
GrillGrill
2
Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a pan with some of the apple juice on the plate, and then put on the grill grate.
Ingredients you will need
Apple JuiceApple Juice
French FriesFrench Fries
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GrillGrill
Frying PanFrying Pan
3
Sprinkle the brisket on both sides with salt and pepper.
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Salt And PepperSalt And Pepper
4
Place the brisket, fat-side up, on your smoker grate and close it up for the long smoke.
5
Open your barbecue smoker every hour or two and spray the brisket liberally with apple juice to help keep the meat from drying out.
Ingredients you will need
Apple JuiceApple Juice
MeatMeat
6
Once the internal temperature reaches 165 to 170 degrees F on a meat thermometer, after about 7 hours at the lower temperature range, the meat starts to get tender. At this point, wrap the brisket in foil this little trick is a big help in getting the meat tender, especially for beginners. Continue to cook until the meat reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
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MeatMeat
WrapWrap
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Kitchen ThermometerKitchen Thermometer
Aluminum FoilAluminum Foil
7
Remove and let rest for 20 minutes before slicing.
8
Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Slice or shred the brisket. Toss in the reserved liquid.
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
9
To make the sandwiches: Split the rolls in half, oil the cut sides lightly, season with salt and pepper and grill, cut-side down, until lightly toasted.
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Salt And PepperSalt And Pepper
RollRoll
Cooking OilCooking Oil
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GrillGrill
10
Spread some Horseradish Crema on the bun tops and bottoms. Top the bottoms with some of the meat, then some Caramelized Onion-Tomato Relish, then some lettuce. Top with the bun top and serve.
Ingredients you will need
Caramelized OnionsCaramelized Onions
HorseradishHorseradish
LettuceLettuce
SpreadSpread
TomatoTomato
Mexican CremaMexican Crema
MeatMeat
RollRoll
11
Whisk together the crema, queso fresco and horseradish in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Ingredients you will need
Salt And PepperSalt And Pepper
Queso FrescoQueso Fresco
HorseradishHorseradish
Mexican CremaMexican Crema
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WhiskWhisk
BowlBowl
12
Heat the oil in a large saute pan over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
13
Add the onions and slowly cook until caramelized, about 30 minutes, stirring occasionally.
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OnionOnion
14
Add the tomatoes and cook until they just begin to break down.
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TomatoTomato
15
Add the garlic and jalapeno and cook for 1 minute.
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Jalapeno PepperJalapeno Pepper
GarlicGarlic
16
Add the vinegar and a pinch of sugar and cook for 2 minutes. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
VinegarVinegar
SugarSugar
17
Transfer the onions to a bowl and add the cilantro.
Ingredients you will need
CilantroCilantro
OnionOnion
Equipment you will use
BowlBowl
18
Let sit at room temperature for 30 minutes to allow the flavors to meld.
DifficultyExpert
Ready In24 hrs, 20 m.
Servings8
Health Score49
CuisinesJewish
Dish TypesLunchMain CourseMain DishDinner
OccasionsHanukkah
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