Barbacoa Brisket Tacos

Prep Time: 5 minutes

Cook: 4.5 hours

Ready In: 9.5 hours

Ingredients (Serves 6-8):

• 1 (9-11 pound) Nolan Ryan Beef whole brisket
• 1 recipe Guajillo Pepper Paste (recipe below)
• ¼ cup vegetable oil
• 1 large onion
• 2 garlic cloves, peeled
• 3 bay leaves
• 1 Tbsp. apple cider vinegar
• 1 tsp. kosher salt

Guajillo Pepper Paste Ingredients:

• 9 dried ancho chiles, stemmed and seeded
• 5 dried guajillo chiles, stemmed and seeded
• 2 ½ cups water
• 4 garlic cloves, peeled
• ½ large onion, cut into chunks
• ½ tsp. dried Mexican oregano
• 1 ½ tsp. kosher salt

Directions:

1. Preheat the oven to 350°F.
2. Rub the brisket all over with the guajillo pepper paste.
3. In a large roasting pan, heat the oil over high heat and sear the brisket for about 5 minutes per side.
4. Cover the roasting pan with foil and cook in the oven for 3 hours and 15 minutes.
5. Transfer the brisket to a stockpot and add enough water to cover the brisket.  Add the onion, garlic, bay leaves, vinegar and salt.
6. Bring to a boil over high heat and boil for 5 minutes.  Reduce the heat and simmer for 1 hour.
7. Use two forks to pull the brisket apart and serve.

Guajillo Pepper Paste Directions:

Prep Time: 30 minutes
Cook Time: n/a
Makes: 2 cups

1. Heat a large skillet over medium-high heat for 2 minutes.
2. Add the ancho and guajillo chiles and cook, pressing with a metal spatula and turning occasionally, until they blister, about 30 seconds.
3. Transfer the peppers to a medium saucepan and add the water, garlic, onion, oregano and salt.
4. Bring to a boil over high heat and boil for 5 minutes.  Reduce the heat and simmer until the peppers become tender, about 20 minutes.
5. Transfer the mixture to a blender and puree until smooth.
6. Store the paste in a covered container in the refrigerator until you are ready to use it.