Burnt Ends Barbacoa Recipe
(3) burnt ends, tomato salsa, onion, cilantro, cotija cheese, soft yoli corn tortilla
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Ingredients
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Burnt Ends
Tomato Salsa
Toppings
Method
Preparing Burnt Ends
- 1
Season the Brisket
In a bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix all over the beef brisket and let it sit for at least 1 hour (or overnight in the refrigerator for best results).
- 2
- 3
Cube and Sauce the Burnt Ends
Cut the brisket into 1-inch cubes. In a large bowl, toss the cubes with BBQ sauce until well coated. Return the cubed brisket to the smoker for an additional hour.
Making Tomato Salsa
- 4
- 5
Mix Salsa
In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Assembling the Dish
- 6
Prepare Tortillas
Warm the Yoli corn tortillas on a skillet over medium heat for about 30 seconds on each side until soft and pliable.
- 7
Assemble Burnt Ends Barbacoa
Take a warm tortilla and place a generous amount of burnt ends on it. Top with tomato salsa, cotija cheese, diced red onion, and fresh cilantro.
- 8
Serve
Serve immediately while warm with extra lime wedges on the side.
