Beef Barbacoa Taco
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Preheat your oven to 160°C/320°F.
Cut 1 red onion into wedges and peel the garlic cloves. Place in a dry frying pan along with the tomatoes. Fry on a very high heat until blackened. Don’t be scared about them charring - this is what makes the unreal smoky flavour later.
Tip the red onion, garlic and tomatoes into a food processor. Add the cumin seeds, paprika, oregano, chipotle paste and olive oil. Blitz together to make the barbacoa sauce.
Cut the brisket into chunky pieces and season generously with sea salt and pepper.
Pour a drizzle of oil into a casserole dish and fry the beef in batches until evenly browned on all sides. Return all the beef to the pan, pour in the chicken stock and scrape in the barbacoa sauce. Give everything a good mix and bring to the boil.
Put a lid on and transfer to the oven. Roast for 2 hours, remove the lid and continue to cook the meat for 1 1/2 hours until the meat is completely falling apart.
Thinly slice the remaining red onion and pour over the juice of the lime. Add a good pinch of salt and scrunch the onions with your hands - this will encourage them to soften. Leave for 10 minutes to pickle.
Shred the beef into its sauce & season to taste. Serve with the pickled onions, tortillas and whatever else you like.
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