Brisket Birria Tacos from Black's Barbecue
Take birria tacos to the next level with this Texas-inspired twist, featuring smoky, tender pulled brisket and a rich, flavorful consommé. These tacos are the perfect combination of smoky, spicy, and savory, with the brisket infused with chili spices and the tortillas crisped up in chili oil. Dip them in the bold consommé for the ultimate bite!
Ingredients
For the Brisket and Consommé
- 2.5 lbs fully cooked, smoked brisket, cut into 3-inch x 3-inch squares
- ¼ cup unsalted butter
- 1 large onion, finely chopped (about 1 cup)
- 3 dried guajillo chiles, seeds and stems removed
- 3 dried ancho chiles, seeds and stems removed
- 2 chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 sticks cinnamon
- 2 Tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic, roughly chopped
- 2 cans (12 oz) Mexican lager
For the Chili Oil
- 2 guajillo chilies
- 2 ancho chiles
- ¾ - 1 cup vegetable oil (such as avocado oil)
For Assembling and Garnishing
- Corn tortillas
- 8 oz Oaxaca cheese, shredded
- ½ cup fresh cilantro, chopped
- ½ red onion, diced
- fresh lime slice
Instructions
- For the Brisket and Consommé
- Preheat your smoker to 350℉.
- In a 13 x 9-inch baking pan, melt the butter and sauté the chopped onion until softened, about 5 minutes.
- Add the guajillo chilies, ancho chilies, chipotle peppers, cumin, oregano, smoked paprika, cinnamon sticks, tomato paste, salt, black pepper, and garlic. Cook until fragrant, about 5 minutes.
- Stir in the Mexican lager to deglaze the pan, mixing well to combine.
- Add the brisket squares to the pan and coat them with the mixture. Place the pan in the smoker, uncovered, and smoke for 1½ to 2 hours, stirring occasionally, until the brisket is tender and infused with flavor.
Make the Chile Oil
- Place the guajillo and ancho chilies in a small saucepan or skillet with the vegetable oil, ensuring the chiles are fully submerged.
- Place the pan in the smoker (or on a stovetop over low heat) and heat gently until the oil is infused with chili flavor, about 30 minutes to 1 hour.
- Remove the chilies from the oil and set the oil aside for frying the tortillas.
Blend and Strain the Consommé
- Once the consommé is ready, remove the brisket squares and set them aside.
- Strain the liquid to remove the solids, then blend the solids (chilies, onions, and spices) with 1 cup of the cooking liquid until smooth.
- Stir the blended mixture back into the consommé for a rich, cohesive sauce.
Shred the Brisket
- Shred the smoked brisket to your desired consistency, adding a small amount of the consommé to keep it moist without making it too wet.
Assemble the Tacos
- Heat a griddle or skillet over medium-high heat.
- Dip the corn tortillas into the chili oil, allowing excess oil to drip off, and place them onto the griddle.
- Sprinkle shredded Oaxaca cheese onto each tortilla, allowing some cheese to fall off the edges to create crispy, caramelized cheese crowns.
- Add the shredded brisket to one side of the tortilla, then fold it in half and cook until crispy on both sides.
Serve and Garnish
- Serve the tacos with bowls of warm consommé for dipping.
- Garnish the consommé with fresh cilantro, diced red onion, and a squeeze of lime.
- Serve additional lime slices alongside the tacos for extra brightness.
Notes
Pitmaster's Tips
- Brisket balance: Use a mix of lean and fatty ends of the brisket for the best flavor and texture.
- Cheese trick: Allow some Oaxaca cheese to melt past the tortilla edges for crispy cheese crowns that add extra crunch.
Tried this recipe?Let us know how it was!
