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Marble Surface

Barbacoa Braised Brisket Taco

Updated: Apr 18

For the beef:

3 lb beef brisket

4 TBSPS Pro Seasoning BBQ

3 cans Dr. Pepper

¼ cup Corn starch

For the pickled onion:

1 Red onion, sliced thin

1 cup Red wine vinegar

¼ cup Sugar

½ cup Water

1 TBSPN Pro Seasoning

For the taco build

1 cup Cotija Cheese

8 white corn tortilla

1 bunch Chopped cilantro

Method of Prep

To braise the beef, preheat your oven to 350 degrees. Dry brisket with a paper towel. Coat brisket in Pro Seasoning BBQ spice. Place brisket in a large braising dish, casserole dish, or hotel pan. Roast brisket in the oven at 350 for 30 minutes. Turn the oven down to 300 degrees and poor Dr. Pepper into the braising pan. Mix corn starch with ½ cup of cold water and stir into the Dr. Pepper. Cover brisket with parchment paper and aluminum foil tightly. Continue to roast brisket for 4-5 hours. The brisket should be fork tender. Remove from oven and allow to rest, covered for 30 minutes. Slice beef against the grain into thin slices. Reduce the sauce by increasing the heat to medium high and cooking while stirring until it is thick enough to coat the back of a wooden spoon.

While the brisket is cooking, pickle the onions by heating up the water to a boil. Add sugar, Pro Seasoning, and vinegar to the water. Add onions to pickling mixture and cool under refrigeration to below 41 degrees. Hold for taco build.

To build the taco:

Bring a large skillet to medium heat. Add a thin coating of cooking spray and cook tortillas off by placing them in the skillet. You will have to cook small batches of 1-3 at a time. Flip the tortilla over when they are slightly brown. Set aside.

To build the taco, first place a tortilla on a plate or cutting board. Next, add 2-3 strips of brisket and add a little bit of sauce. Top with pickled onions, cheese, and cilantro. Enjoy!

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