Birria Style Brisket Tacos Recipe
3 tacos topped with pickled onions, queso fresco, salsa verde, consomme, and fresh lime
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Ingredients
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Brisket
Tacos
Toppings
Method
Prepare the Brisket
Soak the Chilies
Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until they soften.
Make the Marinade
In a blender, combine the softened chilies, cumin seeds, oregano, garlic cloves, onion, salt, and black pepper with a cup of chicken broth. Blend until smooth.
Marinate the Brisket
Rub the brisket with the marinade and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Sear the Brisket
In a large pot, heat vegetable oil over medium-high heat. Sear the marinated brisket on all sides until browned, about 4-5 minutes per side.
Cook the Brisket
Add the remaining chicken broth to the pot, bring to a simmer, cover, and cook on low heat for about 3 hours or until the brisket is tender.
Assemble the Tacos
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
Fill the Tacos
Place a generous amount of shredded brisket onto each tortilla.
Add Toppings
Top each taco with pickled onions, crumbled queso fresco, and a drizzle of salsa verde.
Serve with Consomme
Serve the tacos with a small bowl of the reserved consomme for dipping and wedges of fresh lime on the side.