AIP Brisket Elotes

How does one make AIP Brisket Elotes without the nightshade spices, mayo, and corn called for in the traditional recipe?

And without spending all that time smoking a brisket, or babysitting a sauce on the stove for hours, or getting the grill set up outside for the corn?? I’ll let you in on my secrets to make this complicated-looking meal super easy…

These AIP Brisket Elotes were inspired by my “Neanderthal” friend.

Ya see, I was super emo (ok not SUPER, but a little culinary-jele) that I couldn’t partake in the eats at my buddy Phillip’s new BBQ trailer he opened up recently, Neanderthal Inc.

Thanks for the inspo, dear. <3

A cup of down-home style smoked fatty brisket, chopped up and layered in a clear plastic cup with a divine grilled corn niblet mixture, slathered in mayo, and doused in barbecue sauce.

Mmm mmm. Enough to make a gal cry.

I snuck in links to my allergy-friendly and AIP-compliant swaps up above for those of us that can’t do eggs, chilies, or tomatoes, if you didn’t notice! 😉

So how do we make a Neanderthal-style AIP Brisket Elotes for the Paleo Autoimmune Protocol?

1. Make this brisket in the Instant Pot, pressure cooker, or slow-cooker.

The smoked tea leaves are the secret ingredient that give it that “smoked for half a day” flavor and aroma!

2. Make this No-Cook BBQ sauce while the brisket is cooking.

No pot required. Just a blender…and a little autoimmune kitchen-fairy magic!

3. Saute up some imitation corn (ooh doesn’t that sound delicious? LOL)!

OK seriously, it really is tasty! While it doesn’t have the exact flavor of corn, the mixture of the plantain and the yellow squash make for a soft but starchy texture with a bit of a bite to it that is similar to corn. (Workin’ with the corn-intolerant here, yo!)

4. Whip up the avocado topping (nutrient dense mayonnaise substitute for the win!) or make a batch of this O.M.Green Goodness Guacamole for extra veggies.

Putting your AIP Brisket Elotes together:

All that’s left to do is chop up or shred your cooked brisket, then scoop some into the bottom of some mason jars.

Douse the brisket in the barbecue sauce, then top that with the cooked elotes mixture. Finish it off with a heap of avocado topping and BAM!

Neanderthal-style BBQ pit-eqsue smoky cuppa hearty good stuff – done. (Food-intolerance Cavewoman mic drop…***)

Enjoy, darlin’,

PS – Love easy AIP recipes? Try my sweet-tangy-spicy No-Cook Ketchup and my Instant Pot Comfort Chicken Noodles too!

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AIP Brisket Elotes

Servings 4

Author Samantha

Equipment

• Instant Pot, Pressure cooker, or slow cooker
• Blender or immersion blender
• Skillet / frying pan
• Grater

Ingredients

BBQ BRISKET

• 1 lb cooked chopped Instant Pot AIP Brisket (recipe link in NOTES)
• 1 cup No Cook BBQ Sauce (recipe link in NOTES)

ELOTES

• 1 Tbsp bacon grease or olive oil
• 4 green onions sliced into rounds
• 1 plantain peeled and finely diced
• 1 cup bone broth
• 1 tsp honey optional
• 1/2 tsp garlic powder
• 1 to 2 tsp smoked salt store bought, or see recipe link in NOTES
• 2 medium yellow squash grated

TOPPING

• 2 medium avocados chopped
• Juice of 1/2 lime
• 1/2 cup chopped cilantro
• Himalayan salt

Instructions

• Make the brisket (recipe link in NOTES). Meanwhile, make the BBQ Sauce (recipe link in NOTES).
• Prep the ingredients for the ELOTES.
• Add bacon grease / olive oil to a medium pot over medium heat. When hot, stir in the onions and plantain.
• Cook for 3 minutes, then stir in the broth, optional honey, garlic powder, and smoked salt, scraping the bottom of the pot to loosen any stuck plantain.
• Simmer, stirring occasionally, until liquid has reduced to a starchy, thick glaze (about 15 minutes).
• Stir in the squash gently until well incorporated. Cook for only 2 to 3 minutes or until heated through and steaming. Do not overcook or the squash will lose the texture that makes it similar to corn for this recipe. Set aside.
• Chop the 1 lb of cooked, hot brisket and divide between 4 mason jars.
• Spoon 2 Tbsp of BBQ sauce over the top of the brisket.
• Spoon 1/4 of the elotes into the jars over the BBQ sauce.
• Finally, spoon 1/4 of the chopped avocado over the elotes, then finish with a squirt of lime juice, a sprinkling of salt, and 2 Tbsp cilantro.

Notes

AIP Instant Pot Brisket recipe

AIP NO-Cook BBQ Sauce recipe

Smoked Salt recipe