Barbacoa Brisket Tacos Recipe

Prep and toast chilies

Remove stems and seeds from ancho and guajillo chilies. In a dry skillet over medium heat, toast the chilies 20–45 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Drain and reserve soaking liquid.

Make the braising sauce

In a blender, combine soaked ancho and guajillo chilies, chipotle peppers in adobo, garlic cloves, quartered onion (reserve a few onion wedges for the pot), apple cider vinegar, ground cumin, dried oregano, black pepper and 1/2 cup of the reserved chili soaking liquid or stock. Blend until very smooth, adding up to 1/2 cup more soaking liquid or stock to achieve a thick sauce consistency.

Sear brisket

Pat brisket pieces dry and season both sides with 1 1/2 tsp kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear brisket pieces 4–5 minutes per side until deeply browned. Work in batches so the pot doesn't overcrowd. Transfer meat to a plate.

Braise

Lower heat to medium. Add reserved onion wedges to the pot and sauté 2–3 minutes to pick up fond. Pour blended chili sauce into the pot, scraping up browned bits. Add beef stock, bay leaves and remaining 1/2 tsp salt. Return brisket to the pot, spoon some sauce over the top so pieces are mostly submerged (add up to 1/2 cup more stock if needed). Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 3 to 3 1/2 hours, or simmer gently on the stovetop over low heat until brisket is fork-tender and shreds easily.

Shred and reduce sauce

Remove brisket to a cutting board, let rest 10 minutes, then shred with forks into large bite-sized pieces, discarding any excess fat. Meanwhile, skim fat from the cooking liquid and place pot over medium-high heat. Reduce sauce 8–12 minutes until slightly thickened and concentrated. Taste and adjust salt. Return shredded brisket to the pot and toss to coat with the reduced sauce. Keep warm.

Roast tomatillos and jalapeño under a broiler or in a dry skillet until charred on all sides, about 5–8 minutes. Let cool slightly. In a blender or food processor combine roasted tomatillos, roasted jalapeño (seed for less heat), cilantro leaves, lime juice, olive oil, salt and 1 tablespoon water. Add avocado and pulse briefly to combine — you want a slightly chunky, bright green salsa. Adjust salt and consistency with up to 1 tablespoon more water if needed. Refrigerate until ready to use.

Roast poblano and prep radishes

Char the poblano directly over a gas flame, under a broiler or on a hot skillet until blackened all over, turning occasionally, about 6–8 minutes. Place in a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off blistered skin, remove seeds and stem, then slice into thin strips. Thinly slice radishes and set aside.

Warm tortillas

Heat a cast-iron skillet or griddle over medium-high. Brush tortillas lightly with neutral oil and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Spoon 2–3 tablespoons of shredded barbacoa brisket onto each warmed tortilla. Top with a dollop (about 1 tablespoon) of avocado salsa verde, a few strips of roasted poblano, 2–3 radish slices, and a sprinkle of crumbled cotija. Garnish with cilantro leaves and a squeeze of lime. Taste and add salt if needed.

Serve

Serve tacos immediately with extra avocado salsa verde on the side. Leftover brisket keeps in the refrigerator for up to 4 days and can be reheated gently in its sauce.