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Barbacoa tacos

Barbacoa tacos

Adapted from Joshua Weissman’s recipe, with less cinnamon and more brisket.

  • 6 servings
  • 20 minutes
  • 6 hours

Ingredients

  • 3 lbs beef brisket
  • 2 lbs beef cheeks
  • vegetable oil
  • 2 cups beef stock
  • 8 garlic cloves, smashed
  • 4 Guajillo chiles
  • 2 tsp ground cumin
  • 3 bay leaves
  • 1.5 inches cinnamon stick (usually 1/2 stick)
  • 1/4 cup water
  • parchment paper

Directions

  1. Trim excessive fat off brisket (e.g., deckle fat). Cut all meat into 3-4 inch chunks. Season generously with salt.
  2. Preheat oven to 300 F.
  3. Heat a cast-iron dutch oven over medium-high heat. Coat the bottom with a thin layer of vegetable oil. Working in batches, brown off the meat and set aside.
  4. Turn off the heat, and return all meat to dutch oven. Add in beef stock, garlic, chiles, cumin, bay leaves, cinnamon, and water. Bring to a low boil, then shut off heat.
  5. Add a parchment paper layer to top of dutch oven and cover with lid. Transfer dutch oven to preheated oven, and cook for 4-6 hours until very tender.
  6. Remove meat to a tray or board, and shred with forks. Season with salt to taste. Don’t remove too much fat!
  7. Serve on corn tortilla with cilantro and diced white onion, and green salsa if desired.