| Prep: 45 mins | Cook: 6 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 615 | 31g | 14g | 45g |
| sugars | fibre | protein | salt |
| 20g | 3g | 40g | 1.5g |
Why I Love Canadian Smoked Maple BBQ Beef Brisket Enchiladas
If you’ve walked down the comforting memory lanes that your grandmother’s home cooking unlocks and reveled in the gastronomic symphony of a Michelin-starred restaurant, then you can understand the sweet allure of nostalgia mixed with invention. That’s the sensation the Smoked Maple BBQ Beef Brisket Enchiladas evoke. This Canadian delight infuses fiery spices and smoky brisket into a harmonious dance of flavors that resonate with me, Aria Patel, a fervent believer of fusion dishes.
The Fusion of Cultures
The Smoked Maple BBQ Beef Brisket Enchiladas is somewhat reminiscent of traditional Indian dishes I grew up with, where influences from my Gujarati roots often played centerpiece. Like my grandmother’s treasured recipe for kiu, a Gujarati stuffed bread, this enchilada recipe sees the tradition of stuffing spices and flavors into a piece of bread. Only instead of wheat-based chapati, we’re using flour tortillas this time, and inserting the warmth of smoked beef brisket.
P.S – I came across a fellow cooking enthusiast, chef Aarti Sequeira who also has similar story of fusing Indian with Western cuisines. She’s a great source of inspiration, giving me the courage to experiment and adapt dishes from my own cultural background.
The Pairing Dance
As for accompanying dishes, a light, crisp salad could provide a refreshing contrast to the robust, smoky flavors infused into these enchiladas. A tangy corn and tomato salad, perhaps, or a refreshing cucumber mint salad, to channel more of those Indian influences, yet retain a touch of the West.
Alternatively, a side of garlic sauteed vegetables, the healthy kind that mom would approve of, or a sweet corn soup might just be what the doctor ordered to complement this hearty dish. Pair it with a glass of cream sherry for a complete, lip-smacking experience.
Every bite of these Smoked Maple BBQ Beef Brisket Enchiladas draws you into a world where food is not just a way to quell hunger, but a canvas illustrating stories, cultures, and memories. It’s a testament that culinary fusion can create something beautiful – an aromatic bridge linking the soulful food streets of Gujarat with the wintry charm of Canadian cuisine. Dig in and explore!
What You’ll Need
- 2 lbs beef brisket
- 2 tablespoons smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 cup pure maple syrup
- 1/2 cup bbq sauce
- 1 cup beef broth
- 2 tablespoons vegetable oil
- 6 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, finely chopped (optional)
- 1 cup canned enchilada sauce
- 1/4 cup fresh cilantro leaves, chopped
- 1 cup sour cream (for topping)
- Lime wedges (for serving)
Method
Step One
Preheat the oven to 325 degrees F (165 degrees C). Mix the smoked paprika, black pepper, salt, chili powder, and cayenne pepper together in a bowl. Rub this spice mixture all over the brisket.
Step Two
In a separate bowl, combine the maple syrup and BBQ sauce. Set aside for later.
Step Three
Heat the vegetable oil in a large ovenproof pot over medium-high heat. Sear the brisket on both sides until browned, about 5 minutes per side. Remove the brisket and set aside.
Step Four
Add the onion, garlic, and jalapeno (if using) to the pot, and cook until softened, stirring occasionally. Deglaze the pot by pouring in the beef broth, scrape any browned bits off the bottom.
Step Five
Place the brisket back into the pot and pour the maple-BBQ sauce over it. Cover the pot and transfer to the preheated oven. Bake for about 3 hours, until the brisket is tender.
Step Six
Once the brisket is cooked, remove from the oven and let it cool. Once it is cool enough to handle, shred the meat. Increase the oven temperature to 375 degrees F (190 degrees C).
Step Seven
Divide the shredded brisket amongst the six flour tortillas. Top each with a portion of the Monterey Jack and Cheddar cheese. Roll up the tortillas and place them seam side down in a baking dish.
Step Eight
Pour enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake until the cheese is melted and bubbly, about 15-20 minutes.
Step Nine
Garnish the enchiladas with fresh cilantro and serve with a dollop of sour cream and lime wedges on the side.
