1lbcookedchopped Instant Pot AIP Brisket (recipe link in NOTES)
1cupNo Cook BBQ Sauce(recipe link in NOTES)
ELOTES
1Tbspbacon grease or olive oil
4green onionssliced into rounds
1plantainpeeled and finely diced
1cupbone broth
1tsphoneyoptional
1/2tspgarlic powder
1 to 2tspsmoked saltstore bought, or see recipe link in NOTES
2medium yellow squashgrated
TOPPING
2medium avocadoschopped
Juice of 1/2 lime
1/2cupchopped 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.