We are one day away from the series premiere of Twisted Skillet, our new food and lifestyle program where restaurant inspiration meets cowboy culinary creativity, exploring open-fire cooking techniques and regional ingredients.
Host and Texas chef Sean Koehler joins us once again for a taste of what we can expect. With Super Bowl Sunday coming up, he is sharing some unique recipes to help spice up our weekend festivities. On today’s menu: Brisket Queso Flameado.
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Brisket Queso Flameado with Salsa Rallada
Recipe by Chef Sean Koehler, Twisted Skillet
Twisted Skillet’s Brisket Queso Flameado with Salsa Rallada layers tender, crisped brisket with melted Oaxaca cheese for a gooey, flavorful skillet treat, served with warm corn tortillas and topped with a bright, fresh salsa. Quick to prep and packed with flavor, this dish is a bold way to kick up any weekend spread.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 Minutes
INGREDIENTS
For the Brisket Queso Flameado:
- 1½ to 2 cups cooked brisket, chopped
- 8 to 10 ounces Oaxaca cheese, shredded
- 1 to 2 teaspoons beef tallow (Five Marys recommended)
- Corn tortillas, warmed
For the Salsa Rallada:
- 1 Roma tomato
- ¼ small white onion
- 1 jalapeño
- 1 small garlic clove
- Kosher salt, to taste
- Fresh lime juice, to taste
COOKING INSTRUCTIONS
Make the Brisket Queso Flameado:
- Heat a cast-iron or heavy skillet over medium-high heat until hot.
- Add the beef tallow and allow it to melt and lightly shimmer.
- Add the chopped brisket in an even layer. Let it cook undisturbed for 45 to 60 seconds to crisp the edges, then stir once and spread back out.
- Reduce the heat to medium-low. Scatter the shredded Oaxaca cheese evenly over the brisket.
- Cover the skillet with a slightly cracked lid for 20 to 40 seconds to help the cheese melt.
- Remove the lid and continue cooking uncovered until the cheese is fully melted and elastic, about 60 to 90 seconds total.
- Reduce the heat to low to hold while preparing the salsa.
Make the Salsa Rallada:
- Using the coarse side of a box grater, grate the Roma tomato into a bowl.
- Grate the white onion, jalapeño, and garlic into the same bowl, in that order.
- Season with a pinch of kosher salt and a squeeze of fresh lime juice.
- Stir once to combine. Do not overmix.
To Serve:
- Scoop the hot queso directly from the skillet into warm corn tortillas.
- Spoon a small amount of Salsa Rallada over each taco.
- Serve immediately.
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