Barbacoa Brisket Tacos - DC News FOX 5 DC WTTG

Barbacoa Brisket Tacos

Posted: Updated:


½ gallon water

6 each serrano chilies, stems removed, cut in half

2 each guajillo peppers, stems and seeds removed

3 each ancho peppers, stems and seeds removed

½ cup garlic cloves, whole

1 each yellow onions, peeled, large dice

½ cup lime juice

1 cup kosher salt

¼ cup Mexican oregano, dry

¼ cup cumin

2 bunches cilantro

1 each 12-15 lb. brisket, untrimmed, fat scored with the tip of a knife


1) Place all ingredients except the brisket together in a sauce pan and bring to a boil. Boil for 15 minutes or until peppers are soft.

2) Remove from heat, strain off liquid with china cap and reserve.

3) Return half of liquid to peppers and pole blend until smooth and creates a paste.

4) Rub the paste all over all sides of each brisket.

5) Wrap each brisket completely in plastic wrap, then in aluminum foil.

6) Place brisket in a cake pan and let sit in a refrigerator overnight.

7) The next day, place in a 300 degree oven for 12-14 hours until soft to the touch and falling apart.

8) Remove the brisket, unwrap completely and place the brisket and all juices in a large container and allow to sit at room temperature to cool for 1 hour.

9) Remove all excess fat and shred the brisket and using a chef knife, chop small.

10) Serve immediately or hold warm.



2 lbs. tomatillos, whole, peeled

4 each garlic, whole cloves

1 each galapeno, stems removed, cut in ½" pieces

2 cups water

1 bunch cilantro, chiffonade

1 tbsp kosher salt


1) Place the water, tomatillos, garlic and jalapenos in a sauce pot and bring to a boil over high heat.

2) Boil for 15 minutes or until tomatillos are soft.

3) Add cilantro and kosher salt and boil for 5 additional minutes

4) Strain water.

5) Pole blend mixture until smooth.

6) Use immediately or cool down and refrigerate.



1 corn tortilla, heated on the grill

2 oz barbacoa brisket

1 tbsp salsa verde

1 tbsp pickled red onions

1 tsp queso fresco

1 sprig cilantro


1) Heat tortilla.

2) Place the following ingredients in tortilla: 2 oz Barbacoa brisket, 1 tbsp salsa verde, 1 tbsp pickled red onions, 1 tsp queso fresco, 1 spring cilantro.

3) Serve immediately and enjoy!

Powered by WorldNow

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices