These smoked brisket jalapeño popper tacos are everything you want from a good taco night—smoky, creamy, spicy, and satisfying. No gimmicks here, just solid ingredients coming together in a deliciously messy way.
Start by prepping the cheese sauce. Chop up 4 slices of bacon and get them into a skillet over medium-high heat (about 375°F / 190°C). Let them render and crisp up, then set them aside but keep some of that bacon fat in the pan—it’s flavor gold. Drop the heat to medium (around 325°F / 160°C), and toss in your diced onion and the 4 chopped jalapeños. If you want it milder, remove all the seeds from the peppers, but if you think you can take it you can leave some in. Cook everything down until caramelized and softened, then reduce the heat slightly and add the Velveeta, cream cheese, and milk. Stir constantly as it melts, then add in 2 tablespoons of Kosmos Q Garlic Jalapeño rub. Keep stirring until smooth, then set it aside and top with your reserved bacon before serving.
While the cheese sauce comes together, take a moment to toast your corn tortillas. Heat a dry pan over medium heat and warm each tortilla for about 30 seconds on each side, flipping until they’re evenly toasted but still flexible. Once done, wrap them in a clean cotton or microfiber towel to keep them warm and pliable.
Next up, dice up your roma tomato, 1/4 of a yellow onion, and half a jalapeño. This will be your hybrid pico—season it with a dash of Al Frugoni Chimichurri rub, a sprinkle of Q Lab Texas Brisket rub, and the juice of one lime. Give it a toss and set it aside to let those flavors meld.
Finally, the brisket—if you're using fresh smoked brisket, slice it up into taco-friendly strips. If it’s leftover, give it a gentle reheat in a skillet or wrapped in foil in the oven. if it’s not already sliced, carve up the brisket into thin, tender slices.
When everything’s warm and ready—brisket, tortillas, cheese sauce, and pico—it’s time to assemble. Or don’t. Set it up family-style and let everyone build their own just how they like it.
Each taco is a flavor bomb: smoky brisket, bright and tangy pico, rich jalapeño popper cheese sauce, and that salty crunch from the bacon on top. It’s comfort food with a little bit of kick, and it hits all the right notes—spicy, creamy, juicy, and fresh. You can even dunk the whole taco in the cheese sauce, and honestly, why not?
Catch you on the next recipe!
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