Yesterday’s leftovers can be today’s meal - in this one we’re going all the way, and turning some leftover brisket into a ginormous hot cheeto burrito!
So for a recipe like this, you obviously don’t need to do a lot of prep: that’s already been dealt with, when you cooked the brisket the day(s) before. Only a few things that need to be taken care of: chop up or pull the meat in a large bowl, and re-season with that good ol’ Dirty Bird Hot, or any other hot rub you like. Make sure you mix that in well so it goes everywhere.
Then grab a skillet, melt the butter in it, and saute the chopped onions and jalapeno peppers until the onion becomes translucent. Heat the baked beans in a separate pan.
Finally, microwave the tortillas - we used 4 of them to get a burrito this big, but you can obviously go as big or small as you want!
Only thing left to do is assemble this monster of a burrito! Lay down a long enough sheet of aluminum foil, so you can build on top (you won’t be able to lift the burrito to wrap it later). Place the tortillas on the foil, so they partly overlap (about ½ to ⅓ of their length).
Time for the fun part! Lay down the beans first, followed by the chopped brisket. Top with the sauteed peppers and onions, cheez whiz, hot salsa, and Mexican cheese. Finish off with a few handfuls of Flamin’ Hot Crunchy Cheetos.
Wrap the burrito tight: fold the ends of the tortillas over first, then carefully wrap along the length, watching out for tearing. It might be easier to roll the whole burrito after a certain point. Then do the same with the foil, wrapping the burrito tightly.
And there you have it! Kosmo’s Hot Cheeto Brisket Burrito, for your eyes and mouths to feast on. You will probably need to cut it up to even handle it, since this thing can weigh close to 6 pounds (ours was 5.6 lbs). This will definitely make people talk about you for a while.
We hope you like this recipe! If you decide to go for the record, make sure you have fun while doing it, and send a picture our way.
See you in the next recipe!
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