Texas-Style Brisket Griddle Quesotacos

Ingredients

• 2–3 tbsp Salted Perfection Fort Worth Select Blend (divided)
• 2 cups cooked beef brisket, chopped rough
• 12 corn tortillas (yellow or white)
• 2 cups Monterey Jack cheese, freshly shredded
• 1/2 cup your favorite BBQ sauce
• 1/4 cup beef broth or water (to thin the sauce)
• 1/2 cup white onion, diced small
• 1/2 cup fresh cilantro, chopped
• 2 tbsp vegetable oil (for the griddle)
• Lime wedges, for serving

Instructions

1. Get your head in the game! Whisk the BBQ sauce and beef broth together in a small bowl until it's a dip-able consistency. Set it aside.
2. Preheat your griddle to medium-high heat (about 375°F). You want that surface hot enough to sizzle immediately!
3. Toss the chopped brisket in a bowl with 1 tablespoon of Salted Perfection Fort Worth Select Blend. Make sure every piece gets some love.
4. Throw the brisket onto one side of the griddle. Sear it hot and fast for 2–3 minutes until the edges get crispy and caramelized. Slide it to a cooler zone or pull it off to a plate. Do not let it dry out!
5. Brush one side of each tortilla with your thinned BBQ sauce mixture. Place them sauce-side down on the hot griddle. Hear that sizzle? That is the sound of winning!
6. Immediately hit the top of the tortillas with a generous handful of cheese. Let it melt halfway, acting like glue for the meat.
7. Pile the crispy brisket onto one half of each tortilla. Sprinkle the remaining Salted Perfection Fort Worth Select Blend over the meat for an extra punch of flavor.
8. Fold the tortillas over firmly. Press them down with your spatula! We want a serious crust here. Cook for 1–2 minutes per side until the tortilla is rigid and golden brown.
9. Pull them off the heat. Open them up slightly to garnish with fresh onion and cilantro, then serve immediately with lime wedges. DUNZO!