Brisket Barbacoa Tacos Recipe<br />This is our version of an Oven Barbacoa Recipe - we still use banana leaves for the flavour they bring, and drench the whole thing in a super flavourful braising liquid that doubles as a salsa for serving. We may not be in Mexico… but we sure feel like it when we eat these.<br /><br />Ingredients:<br />1.5 Kg brisket<br />Generous amount of our taco seasoning mix<br />2-3 dried Guajillo chiles<br />1 large white onion<br />3 garlic cloves<br />¼ cup (60 mL) pineapple vinegar or ACV<br />¼ cup (60 mL) lime juice<br />½ cup (125 mL) chicken stock<br />350 mL Mexican beer<br />1 tsp (5 mL) salt<br />2 tomatoes<br />1 banana leaf<br /><br /><br /><br />Method:<br />Rub the brisket with the seasoning mix, and place uncovered in the fridge overnight.<br />Preheat the oven to 225ºF (100ºC). <br />Remove the stems and seeds from the dried guajillo chilies, and toast in a hot dry cast iron pan. <br />Place the onion, garlic, vinegar, lime juice, chicken stock, beer, salt, chilies, and tomatoes in a blender or food processor and puree.<br />Line your roasting pan with the banana leaf, allowing it to hang over the side so you can wrap / cover the brisket. <br />Put the brisket in the pan on top of the leaf, then pour most of the braising liquid over top (save some as a garnish for serving - it tastes like an amazing salsa). <br />Wrap the top with the overhanging leaf, then cover the pan with a tight lid and put in the oven. <br />Cook until the brisket is tender, and can be pulled apart with a fork, about 4 hours.<br />Remove from the oven and allow to rest for 15 - 20 minutes. <br />Cut up the brisket. <br />Discard the banana leaf and reduce braising sauce until thickened. <br />Mix the reduced braising liquid back into the chopped up brisket.
