Smoked Brisket Taco Bowls with Lime Crema

Directions

Preheat oven to 350°F.
To make the lime crema, add sour cream, garlic, and lime juice to a small bowl. Season with salt and pepper and stir to combine.
Dip a paper towel into the vegetable oil and lightly coat the back of the muffin tin.
Place one tortilla in a warm frying pan. Hean until the tortilla becomes malleable, a few seconds per side. Repeat the processes for the three remaining tortillas
Lay each tortilla over the backside of the bulges on the muffin tin. Wrap each tortilla in foil so it holds its shape.
Bake the tortillas for 15 minutes. Remove the foil and back for an additional 10 minutes. Remove from oven and set aside to cool.
Place the brisket in an oven-safe container and cover with foil. Bake for 8-10 minutes, or until brisket is warmed through.
Add the brisket to the tortilla bowls. Top with your favorite taco toppings and drizzle with lime crema.