Cheesy Brisket Tacos

Prepare the Brisket:
-Follow your traditional method: trim, season with mustard and Duce’s Wild Texas Rub, smoke to an internal temperature of 205°F, and let rest. Chop the brisket into bite-sized pieces.

Make the Salsa Macha:
- Heat the oil over medium-low heat and sauté the garlic until golden. Remove and set aside.
- Fry the guajillo, ancho, and árbol chilies in the oil for about 30 seconds until fragrant. Remove and set aside.
- Toast the tortilla pieces in the oil for about 10 seconds.
- Add the peanuts and sesame seeds to the oil and fry for an additional 30 seconds.
- Transfer the oil, garlic, chilies, tortilla pieces, peanuts, and sesame seeds to a blender. Add apple cider vinegar and salt, and blend until coarsely textured.

Assemble the Tacos:
- Warm the flour tortillas on a skillet or grill.
- Place a layer of shredded Oaxaca cheese on each tortilla and let it melt.
- Add the chopped brisket.
- Drizzle with Salsa Macha.

Garnish:
- Top with fresh cilantro and finely diced raw white onion for added freshness and crunch.

Serve:
- Serve immediately while warm for the best flavor.