brisket tacos with smoked cilantro cream


  • As Needed leftover beef brisket

  • 8 Ounce sour cream

  • 1 Bunch Cilantro, leaves picked

  • 4 Whole Jalapeno, seeded and stems removed

  • 2 Clove garlic

  • 3 Whole lime, juiced

  • 1 Teaspoon kosher salt

  • 30 Whole corn or flour tortillas

  • 1 As Needed pico de gallo

  • 1 As Needed Queso fresco, crumbled

  • 1 As Needed hot sauce

  • 1 As Needed lime, cut into wedges




Use leftover brisket or this recipe Z Grill Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.


When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.


Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.


Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.


Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!

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