Barbacoa Tacos

Name: Barbacoa Tacos
Prep time: 30 min
Yield: 5 - 6 serving(s)
Ingredients: 1/2 c. sugar; 1/2 c. kosher salt; 4 garlic cloves; 2 tbsp. freshly ground black pepper; 2 tsp. ground cumin; 4 - 5 lb. beef brisket; 2 tbsp. vegetable oil; 1 medium yellow onion, thinly sliced; 1 garlic clove, roughly chopped; 1 tbsp. chili powder; 2 tsp. ground coriander; 2 tsp. ground cumin; 1/4 c. apple cider vinegar; 1 (14 oz) can whole peeled tomatoes, with their juices; 2 chipotle chiles from a can of chipotle chiles in adobo sauce, chopped; 2 dried bay leaves; 1/4 c. molasses

By Danny TrejoPublished: Nov 13, 2021

1 Rating

preview for You Can Make Danny Trejo's Famous Barbacoa Tacos At Home

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Yields:

5 - 6 serving(s)

Prep Time:

30 mins

Total Time:

2 days 2 hrs

Cal/Serv:

1358

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These barbacoa tacos are the perfect example of why low and slow cooking absolutely pays off. Not only do we love this recipe for its dry rub and deeply developed flavors, but we can't help but love that the recipe came from Danny Trejo himself! And you definitely should get your hands on Danny's cookbook, Trejo's Tacos, for this and other amazing recipes.

Tried this recipe? Let us know how it came out in the comments below!

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Ingredients

For the Dry Brining

1/2 cup
sugar
1/2 cup
kosher salt
4
garlic cloves
2 Tbsp.
freshly ground black pepper
2 tsp.
ground cumin
4
- 5 lb. beef brisket

2 Tbsp.
vegetable oil
1
medium yellow onion, thinly sliced
1
garlic clove, roughly chopped
1 Tbsp.
chili powder
2 tsp.
ground coriander
2 tsp.
ground cumin
1/4 cup
apple cider vinegar
1
(14 oz) can whole peeled tomatoes, with their juices
2
chipotle chiles from a can of chipotle chiles in adobo sauce, chopped
2
dried bay leaves
1/4 cup
molasses

Directions

For The Dry Brining
1. Step 1In a small bowl, combine the sugar, salt, garlic, pepper, and cumin and mix well. Season the beef on both sides with the spice mixture. Wrap the beef in plastic wrap and place it in a large bowl or pan. Refrigerate for 48 hours.
For The Barbacoa And Tacos
1. Step 1Preheat the oven to 325°F. Place the brisket on your work surface, unwrap it, and wipe off the excess brining mixture. Heat a large heavy skillet (cast iron works well) over medium-high heat for 3 minutes. Then add the oil and heat just until it begins to smoke, about 2 minutes.
2. Step 2Add the meat to the hot skillet and cook until it is browned on one side, 5 to 7 minutes, checking at 4 minutes to catch the brisket before the sugar in the rub begins to burn. Turn the brisket over and brown the other side for 5 to 7 minutes, checking at 4 minutes to prevent burning.
3. Step 3Transfer the meat to a deep roasting pan or Dutch oven, leaving the skillet on medium-high heat. Set the roasting pan aside. Add the onion, garlic, chili powder, coriander, and cumin to the drippings in the skillet and stir until they are fragrant, about 30 seconds.
4. Step 4Add the vinegar and boil until it’s almost evaporated, scraping the skillet with a wooden spoon to get all the bits off the bottom. Crush the whole tomatoes through your fingers, letting them fall into the skillet. Add the tomato juice from the can and the chipotles, bay leaves, and molasses.
5. Step 5Stir in 1½ cups of water and pour the mixture over the brisket. Cover the roasting pan tightly with aluminum foil, put it in the oven, and cook until the brisket is fork-tender, about 8 hours.
6. Step 6Transfer the brisket from the roasting pan to a bowl. Set the roasting pan over medium heat and cook the juices in the pan until they are reduced by half, about 10 minutes. Pour the sauce over the brisket and use two forks to pull it apart and shred the meat. Then make the tacos, burritos, or bowls.