Beef
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Brisket Birria Torta and Smoked Pineapple Margarita
Prep
cook
total
Smoked brisket birria stacked into a torta… paired with a pineapple margarita that’s bright, citrusy, and finished with a hint of smoke.
Ingredients
🔥 Brisket Birria:
- 1 brisket (trimmed)
- Spanglish Asadero Birria BBQ Sauce
- Spanglish Asadero Birria + Tex-Mex Chicken & Steak seasoning
- Black pepper
🍅 Consommé:
- 6 Roma tomatoes, 1 onion, 1 garlic bulb
- 4 guajillo + 4 ancho chiles
- 2 cups water
- 3 tbsp Spanglish Asadero Birria seasoning
- 4 cups beef broth
- 2 bay leaves
- 1 cinnamon stick
🫑 Poblano Crema:
- 1 roasted poblano
- 1 cup crema
- 1 lime
- cilantro
- 1 garlic clove
- salt
🥪 Torta Build:
- Lightly grilled telera bread, brushed with consommé, guacamole, lettuce, poblano crema, birria brisket, onion, cilantro, melted Monterey Jack
🍍 Smoked Pineapple Margarita:
- 2 pineapples
- 2 oz tequila
- 1 oz lime
- 1.5 oz pineapple juice
- 0.5 oz agave
- Pinch of salt
- Spanglish Asadero Garlic & Lime seasoning (rim)
Tex-Mex
Directions
- Season brisket with binder + seasonings.
- Smoke at 225°F for 8 hrs (to ~170°F).
- Simmer consommé ingredients 20 min, blend, add broth + spices.
- Pour over brisket, cover, cook until probe tender (4–5 hrs).
- Rest 3–4 hrs (or overnight at 135°F).
- Blend crema.
- Build torta:
lightly grill bread, brush with consommé, then layer guac → lettuce → poblano crema → birria → onion → cilantro → Spanglish Asadero Birria Bbq Sauce → melted cheese.
🍍 Pineapple Juice Prep:
- Slice both pineapples. Grill one (save slices for garnish), keep the other fresh.
- Blend together, strain, and chill.
- Rim glass with lime + Spanglish Asadero Garlic & Lime seasoning.
- Shake all ingredients with ice and strain over fresh ice.
- Garnish with grilled pineapple.
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