Brisket Barbacoa

Beef Brisket Barbacoa with Spicy Margarita

Try this Brisket Barbacoa taco recipe from Chef Ryan Clark with Pico de Gallo, Salsa Verde and complete with a spicy margarita

Brisket Barbacoa:
  • 2-1/2 pounds beef Brisket Point Half, trimmed 
  • 2 tablespoons canola oil 
  • 1/2 medium onion, finely minced 
  • 3 cloves garlic, chopped
  • 1 tablespoon salt 
  • 1 teaspoon black pepper 
  • 2 teaspoon ground cumin 
  • 2 teaspoon paprika 
  • 2 teaspoon chile powder 
  • 1 teaspoon Mexican oregano
  • 2 cups beef broth 
  • 1/4 cup tequila 
  • 2 tablespoon chipotles in adobo, pureed 
  • 1 tablespoon soy sauce

Corn Masa Tortillas (makes 12):
  • 1 cups Masa harina 
  • 1-1/2 cups warm water
Fresh Salsa Verde (makes 2 cups):
  • 5 tomatillos, halved
  • 1/4 white onion, roughly chopped
  • 1/2 jalapeno, roughly chopped 
  • 2 cloves garlic 
  • 1 Anaheim chile, roughly chopped
  • 1 teaspoon salt 
  • Pinch, black pepper
  • 1/4 teaspoon ground cumin 
  • 1/4 teaspoon Mexican oregano
  • 1 tablespoon apple cider vinegar
  • 1 lime, juiced
Pico de Gallo (makes 2 Cups):
  • 2 ripe tomatoes, diced 
  • 1/4 white onion, diced
  • 1/2 jalapeno, minced 
  • 2 limes, juiced 
  • 2 tablespoons cilantro, chopped 
  • 1 teaspoon salt 
  • Pinch, Black Pepper
Spicy Jalapeno Margarita (serves 1):
  • 1.5 ounces blanco tequila
  • 1 ounce fresh lemon juice
  • 1/2 ounce triple sec 
  • 1/2 ounce agave syrup 
  • 1/4 ounce fresh lime juice
  • 3-4 thin slices of jalapeno

Brisket Barbacoa:
  1. Cut the Brisket into roughly 4-ounce pieces. Trim any noticeable fat and discard.   
  2. Heat a large pot over medium high heat and add the canola oil. Once the canola oil is hot, add the Brisket and sauté 2-3 minutes on each side so that all sides are browned evenly. Remove the Brisket from the pot and season with salt and pepper.   
  3. Add the onion to the pot and sauté for 3-5 minutes until lightly caramelized. Add the garlic and continue to sauté for another 2-3 minutes.  
  4. Add the Brisket back into the pot and add the remaining dried seasonings. Sauté for 2-3 minutes until fragrant.   
  5. Add the beef broth, tequila, chipotle in adobo puree and soy sauce and bring to a boil. Cover tightly with a lid. Reduce heat to a low simmer and cook for 2-1/2 - 3 hours.     
  6. Remove the lid and shred the Brisket using two forks. Mix together with the remaining braising juices and serve hot. Serve on fresh corn tortillas (recipe below) with cilantro, radish and fresh lime.

Corn Masa Tortillas:
  1. Heat ungreased skillet to 425 degrees or medium high heat.   
  2. Mix, by kneading or with a standing mixer, the masa harina and warm water until combined.    
  3. Ball the dough into 12 equal portions. Cover with plastic wrap. Roll or press out each dough ball in between parchment paper into a 6 inch round tortilla.    
  4. Carefully remove the tortilla dough and cook in the skillet for 30 seconds until lightly browned.  Carefully flip the tortilla and cook an additional 45 seconds to 1 minute until the edges begin to dry slightly.   
  5. Hold the tortillas in a tightly sealed container or wrapped in a kitchen towel to rest for at least 10 minutes. Serve warm.

Fresh Salsa Verde:
  1. Add all ingredients into a blender and puree until combined. Refrigerate for up to 3 days.

Pico De Gallo:
  1. Mix all ingredients together. Serve immediately or refrigerate for up to 1 day. 

Spicy Jalapeno Margarita:
  1. Add all ingredients into a mixing tin and add ice. Shake until cold and jalapenos are infused into the drink, approximately 10 seconds. 
  2. Pour into a glass and garnish with lime and jalapeno.

Nutrition information per serving, Brisket only, 6 servings: 283 Calories; 11.3 g Total Fat (2.8 g Saturated Fat; 0.1 g Trans Fat; 1.7 g Polyunsaturated Fat; 5.6 g Monounsaturated Fat); 97 mg Cholesterol; 1712 mg Sodium; 3 g Total Carbohydrate; 1.2 g Dietary Fiber; 0.7 g Total Sugars; 0 g Added Sugars; 35 g Protein; 42.3 mg Calcium; 3.7 mg Iron; 379 mg Potassium; 0.3 mg Riboflavin; 9.4 mg Niacin; 0.4 mg Vitamin B6; 2.5 mcg Vitamin B12; 229 mg Phosphorus; 8.1 mg Zinc; 24.9 mcg Selenium; 130.48 mg Choline  

Chef ryan clark

chef's tip

You can sub in Whole Brisket or Brisket Flat Half if you cannot find Brisket Point Half.