Brisket Elote Bowl
This week Jason Murff our CEO made a brisket elote bowl using our Cannibal All Purpose! Elote (Spanish for 'corn') is based on the classic Mexican street food of grilled corn and Cotija cheese. We put it in a bowl with our brisket point leftover for a match made in heaven.
2 lbs corn
4 tbsp of Cannibal All Purpose Spice
1-2 lb Brisket (Leftover point)
3/4 -1 cup Cotija Cheese
1/4 cup mayonnaise
1/2 cup Sour Cream
2 tbsp cilantro
Heat up corn according to directions.
Add corn, sour cream and mayo to a large bowl, season with Cannibal All Purpose Spice.
Next mix in the cotija cheese and diced cilantro and lime zest
Slice your lime in half. Use half lime to squeeze in juice. Slice other half into wedges.
Add mix to serving bowl with cubed brisket point.
Squeeze lime juice on top.
Serve and enjoy
Cook time of 2 minutes does not include the brisket. For a good brisket recipe click HERE