Where can I find dried chiles?

Many grocery stores carry dried chiles in the "Mexican" section, or near tortillas, salsa, taco seasoning, etc. Otherwise, you can purchase dried chiles or ancho chile powder online.

Can I make any part of these barbacoa brisket tacos ahead of time?

Yes! You can prepare the brisket ahead of time and reheat when you're ready to make the tacos. Otherwise, you can prep just the chile sauce ahead and store covered in the fridge for up to 3 days. When you're ready to go, sear the brisket, sauté the vegetables, and add the pre-prepped sauce and continue with the recipe as written.

How can I store leftovers of barbacoa brisket?

Keep leftover brisket in the fridge in an airtight container for up to 5 days. You can also freeze leftover brisket in an airtight, freezer-safe container for up to 3 months.

Can I make barbacoa brisket in the slow cooker?

Yes, you should be able to adapt this recipe for a slow cooker instead of the Dutch oven. Follow the instructions through searing the meat, then add everything to slow cooker and cook on low for 6-8 hours , until the meat shreds easily. Low and slow is the way to go, so I wouldn't cook on high.

Smokey Barbacoa Brisket Tacos in Dutch Oven

Name: Barbacoa Brisket Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 3 dried chipotle chiles, stems and seeds removed; 3 whole dried ancho chiles, stems and seeds removed; 2 cups beef broth; 3 lb flat beef brisket; 1 tablespoon olive oil; 1 medium yellow onion, sliced (about 1 cup); 5 garlic cloves, minced; 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; Plantain Tortillas or tortillas of your choosing; Pickled Radishes (use the same method to make pickled red onions); 1/2 cup red cabbage, thinly sliced; Fresh cilantro, chopped; Lime wedges

Description

Saucy and flavorful, this Dutch oven barbacoa brisket recipe is perfect for tacos! Use the suggested toppings or your own favorites. This recipe is great for feeding a crowd.

Ingredients

Units Scale

For The Barbacoa Brisket

3 dried chipotle chiles, stems and seeds removed
3 whole dried ancho chiles, stems and seeds removed
2 cups beef broth
3 lb flat beef brisket
1 tablespoon olive oil
1 medium yellow onion, sliced (about 1 cup)
5 garlic cloves, minced
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

For The Tacos

Plantain Tortillas or tortillas of your choosing
Pickled Radishes (use the same method to make pickled red onions)
1/2 cup red cabbage, thinly sliced
Fresh cilantro, chopped
Lime wedges

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Instructions

Toast the chiles. 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.
Blend sauce. Once cool enough to handle, pour the broth mixture into a high powered blender and blend on high for 1 minute or until smooth.
Sear brisket. Return the Dutch oven to the stovetop over high heat. Sear brisket on both sides, for 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 the meat from the Dutch oven and set aside.
Sauté onion and spices. Reduce heat to medium-high and add olive oil. Add onion and cook for 5-7 minutes, scraping up browned bits from the bottom of the Dutch oven and stirring occasionally. Add garlic and cook for an additional 2 minutes. Add cumin, oregano, clove, and cinnamon, cooking for 30 more 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.
Roast brisket. Add the seared brisket back to the Dutch oven, nestling into the onions. Pour in the prepared chili sauce. Cover and transfer to the oven, cooking for about 3 hours, until the meat is tender and shreds easily. Take out of the oven. Carefully transfer brisket to a large heat-safe bowl.
Reduce sauce and shred brisket. Return the Dutch oven to the stovetop and heat over medium-high heat, stirring frequently, until sauce is reduced by half. Remove from heat. Meanwhile, shred the brisket with two forks and return to sauce, stirring until completely coated.
Assemble tacos. To assemble the tacos, pile a couple tablespoons or so of barbacoa brisket on a tortilla. Top with pickled radishes, pickled onions, shredded cabbage, fresh cilantro and a squeeze of fresh lime.

Notes

If you can't find brisket, you can use chuck roast instead.
If you find the sauce needs a little sweetness to balance out the heat, add 1-2 tablespoons of brown sugar when reducing the sauce.