Thursday’s dinner was Beef Barbacoa Tacos. Thursday morning I seared a 4 lb. beef brisket and tossed it in the crock pot along with some diced tomatoes, chipotle en adobo, garlic, onions and some spices. When I got home that evening, I grilled some corn on the cob and pickled a red onion. By the time that was done, the brisket had been simmering for 10 hours. It was fall-apart tender and full of flavor.
Add some queso fresco and lime wedges and it made some great tacos.
Tonight we finished off the leftovers, with the addition of sliced avocado since I was out of corn. I’m going to tweak this recipe a bit for my company’s Tailgate Cook-off Thursday. Hopefully, it will be a hit.
BTW, does anyone know a food stylist in Northern Virginia who would come over to my house to plate and photograph my food? That would really take this blog to the next level.
Street Style Beef Barbacoa Tacos with Grilled Corn and Pickled Red Onions – Serves 8 with plenty of leftovers
Shredded Beef Barbacoa
1 4 lb Beef Brisket
1 14.5 oz can Diced Tomatoes
2 Chipotle Chiles in Adobo, minced
12 oz Dark Amber Beer
1 TBS Ground Cumin
1 TBS Chili Powder
1 TBS Paprika
Ground Black Pepper
2 White Onions, halved and thinly sliced
4 cloves Garlic, minced
2 TBS Corn or Canola Oil
Cut brisket in half. Salt and pepper both sides of each piece.
Heat a very large pan over high heat. Add oil. When oil is shimmering, add half the brisket and brown on both sides, approximately two minutes on a side. Make sure your pan is big enough or the brisket won’t brown properly.
Remove brisket. Let pan get back up to heat. Repeat with other half of the brisket.
Mix diced tomatoes, chipotles, beer, cumin, chili powder, paprika, pepper and salt to taste in a medium bowl.
Put 1/3 of the onions and garlic in the bottom of your crock pot. Add some of the tomato/beer mixture and half of the brisket. Add more of the liquid and another 1/3 of the onions and garlic. Add the remaining half of the brisket and the rest of the onions, garlic and liquid. The liquid should almost cover the brisket. If it doesn’t, add more beer.
Turn crock pot to high and cover. When the pot starts to simmer, reduce to low.
Cook 8 to 10 hours, until brisket is falling apart.
Carefully remove brisket (it is falling apart at this point) and allow to cool slightly. Strain cooking liquid.
Shred brisket with a pair of forks or these things if you have them.
Return shredded brisket to crock pot and add enough cooking liquid to barely cover. Cover and hold at low heat until you’re ready to serve.
2 Ear Sweet Corn
Pre-heat your grill to medium heat.
Remove husks and silks from corn. Rub with butter.
Grill, covered, for 15 to 20 minutes turning every 2 to 3 minutes. Make sure to grill every side of the corn. Be careful not to burn the corn, but do let some kernels get a little charred.
Cut kernels from cob and reserve.
Pickled Red Onions
1 Large Red Onion
1/2 tsp Sugar
1/2 tsp Salt
3/4 cup White Vinegar
3 cups Boiling Water
1 Clove Garlic, peeled and halved
5 to 10 Black Pepper Corns
Peel onion and cut into thin, uniform wedges.
Mix salt, sugar and vinegar in a small bowl.
Put onions in a strainer and slowly pour boiling water over them.
Drain onions and add to vinegar mixture. Add garlic and pepper corns.
Mix well. Cover and let stand at least half an hour.
20 – 30 Small Corn Tortillas
2 Limes, cut into wedges
8 oz Queso Fresco, crumbled
Cilantro Leaves, washed and dried
Heat a large pan over high heat. Spray with cooking spray and add two tortillas. Do not crowd the pan.
Warm tortillas till soft, pliable and starting to brown. 30 seconds to 1 minute. Flip and brown other side.
Repeat with remaining tortillas.
Stack two tortillas on a plate. Drain 1 TBS of beef and add to tortillas. Top with pickled onions, queso fresco and cilantro. Squeeze lime over taco. Serve.