This Brisket & Baked Beans Burrito is a flavor-packed meal that combines the best of barbecue and Tex-Mex. Paired with Oklahoma Red Sauce, It's hearty, spicy, and perfect for a filling lunch or dinner.
Start by making the smoked spicy baked beans. In a cast iron skillet, cook the bacon bits until they're crispy, then remove them and set aside on a paper towel-lined plate. Leave the bacon grease in the skillet, as this will be used to sauté the onions and jalapenos.
Add the diced yellow onion and jalapenos to the skillet and sauté until softened. Once they're ready, combine the onions, jalapenos, four cans of baked beans, BBQ sauce, yellow mustard, ketchup, Worcestershire sauce, brown sugar, and the cooked bacon bits in the skillet. Stir the mixture well and season with a sprinkle of Dirty Bird HOT rub. Place the beans in the oven or on a smoker and cook until they reach your desired thickness. Divide the beans in half, reserving one portion for the burrito and the other as a side dish.
The Cook
In a medium-sized bowl, mix all the ingredients for the Oklahoma Red Sauce: Duke’s Mayo, distilled white vinegar, Kosmos Q SPG rub, sugar, fresh lemon juice, Worcestershire sauce, hot sauce, and Kosmos Q Nashville HOT Wing Dust. Set this aside for later.
Prepare the frozen french fries according to the package instructions, dividing them in half once cooked. Save one portion for the burrito and the other as a side dish. Next, pull or chop the leftover brisket and heat it up on a flat top with some butter for extra flavor.
Drizzle a bit of olive oil on the flat top, then throw on the sliced onion and jalapenos. Season them with some Dirty Bird seasoning and cook until they are nicely caramelized.
The Payoff
You're ready to assemble the burritos! Spread a tortilla on a plate or cutting board, then layer it with baked beans, brisket, fries, onions & jalapenos, and a generous drizzle of Oklahoma Red Sauce. Wrap the burrito tightly, then return it to the flat top and toast for 2-3 minutes on each side until golden brown.
Place the toasted burrito on a plate, slice it in half, and serve with the reserved baked beans and fries for a complete meal. Each bite offers a perfect balance of textures and flavors, making this Alarm Brisket & Baked Bean Burrito a must-try for any BBQ lover. Enjoy!
This Brisket & Baked Beans Burrito is a flavor-packed meal that combines the best of barbecue and Tex-Mex. Paired with Oklahoma Red Sauce, It's hearty, spicy, and perfect for a filling lunch or dinner.
Author:
Kosmos Q
Ingredients
Burrito-sized flour tortillas
1 lb chopped brisket
1 bag of frozen french fries, McDonald’s Style
1 large yellow onion
1 jalapeno
Dirty Bird HOT rub, to taste
Smoked spicy baked beans
Olive oil
1 medium yellow onion, diced
2 jalapenos, diced
1 lb of thick-cut bacon (5-6 pieces cut into pieces, extra for garnishing)
4, 16 oz cans of baked beans (pork and beans) - do not drain
1 Tbsp yellow mustard
2 Tbsp ketchup
2 Tbsp Worcestershire sauce
4 Tbsp brown sugar
½ cup Cherry Habanero BBQ Sauce
Hot sauce, to taste
Dirty Bird HOT rub, to taste
Oklahoma Red Sauce
1 ¼ cups Duke’s Mayo
¾ cup distilled white vinegar
2 Tbsp SPG rub
1 tsp sugar
1 tsp fresh lemon juice
½ tsp Worcestershire sauce
½ tsp of hot sauce (or more if you want it spicy!)
Cook the bacon bits in a cast iron skillet until crispy, then set aside on a paper towel-lined plate.
Leave the bacon grease in the skillet to sauté the onions and jalapenos.
Add diced yellow onion and jalapenos to the skillet and sauté until softened.
Combine the sautéed onions, jalapenos, baked beans, BBQ sauce, yellow mustard, ketchup, Worcestershire sauce, brown sugar, and cooked bacon bits in the skillet.
Stir the mixture well and season with a sprinkle of Dirty Bird HOT rub.
Cook the beans in the oven or on a smoker until they reach your desired thickness.
Divide the beans in half, reserving one portion for the burrito and the other as a side dish.
5 Alarm Brisket & Baked Beans Burrito
Mix Duke’s Mayo, distilled white vinegar, Kosmos Q SPG rub, sugar, fresh lemon juice, Worcestershire sauce, hot sauce, and Kosmos Q Nashville HOT Wing Dust in a medium-sized bowl to make the Oklahoma Red Sauce.
Prepare the frozen french fries according to the package instructions. Save one portion of fries for the burrito and the other as a side dish.
Pull or chop the leftover brisket and heat it up on a flat top with some butter.
Drizzle olive oil on the flat top, then add sliced onion and jalapenos. Season the onion and jalapenos with Dirty Bird seasoning and cook until caramelized.
Spread a tortilla on a plate or cutting board. Layer the tortilla with baked beans, brisket, fries, onions & jalapenos, and a generous drizzle of Oklahoma Red Sauce.
Wrap the burrito tightly and return it to the flat top. Toast for 2-3 minutes on each side until golden brown.
Serve burrito with the reserved baked beans and fries.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Whether you like your tacos sweet, savory, or spicy, this Taco showdown had it all! Here are three different Taco recipes that offer unique flavors and textures...
Adip that combines the rich, cheesy goodness of queso with the smoky flair of Mexican street corn -this recipe's got it all covered. It's...
The ultimate burger experience, inspired by Jobe's Char-Burger with a side of Beer Cheese-smothered tater tots.Ask yourself, why did you ever settle for less?
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.