For The Barbacoa Brisket
- 1 flat beef brisket (3 pounds)
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, sliced (about 1 cup)
- 5 garlic cloves, minced
- 3 dried chipotle chiles, stems and seeds removed
- 3 whole dried ancho chiles, stems and seeds removed
- 2 teaspoons ground cumin
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 2 cups bone broth
For The Tacos
- Preheat oven to 275 degrees F.
- Add dried chiles to a dutch oven over medium high heat for 2 to 5 minutes, flipping once halfway, until the chiles are slightly darkened and fragrant. Add broth and reduce heat to medium-low. Let simmer for about 8 minutes, then remove from heat. Pour chiles and broth into a high powered blender and blend on high for 1 minute or until smooth.
- Add 1 tablespoon olive oil to the dutch oven over high heat. Sear brisket on both sides (3-5 minutes on each side). If the brisket is too large for your dutch oven, cut it into large chunks and sear for about a minute on each side. Remove from dutch oven and set aside.
- Reduce heat to medium-high. Add remaining 2 tablespoons olive oil. Add onion and cook for about 7 minutes, scraping up browned bits from the bottom of the dutch oven and stirring occasionally. Add garlic cloves and cook for an additional 2 minutes. Add cumin, oregano, clove, and cinnamon, cooking for about 30 seconds until fragrant. Add apple cider vinegar and lime juice, again scraping up browned bits from the bottom of the pan. Simmer until reduced by about half.
- Add seared brisket, nestling into the onions. Add bay leaves and sauce. Cover and cook for about 3 hours, until meat shows little resistance when poked with a fork. Take out of the oven. Remove brisket and bay leaves. Return dutch oven to stovetop and heat over medium-high heat, stirring frequently, until sauce is reduced by half. Remove from heat.
- Shred the brisket with two forks and return to sauce, stirring until completely coated.
- To assemble the tacos, pile a couple tablespoons or so of barbacoa brisket on a plantain tortilla. Top with pickled radishes, pickled onions, shredded cabbage, fresh cilantro and a squeeze of fresh lime.
- Serving Size: about 6 ounces
Keywords: Barbacoa Brisket Tacos