Smoked Barbacoa Brisket Tacos

Ingredients

Brisket:

• 1 Swift Beef Brisket
• 3–4 tbsp Barbacoa seasoning
• 2 tbsp coarse black pepper

Homemade Barbacoa Seasoning:

• 2 tbsp chili powder
• 1 tbsp paprika
• 2 tsp ground cumin
• 2 tsp Mexican oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt

Barbacoa Braising Sauce:

• 4 dried guajillo chiles
• 4 dried ancho chiles
• ½ white onion
• 2 Roma tomatoes
• 5–6 garlic cloves
• 3 cups beef broth, warmed
• 3 tbsp Barbacoa seasoning
• 3 bay leaves
• Banana leaves

Beef Tallow Tortillas:

• 2 cups masa harina
• 1½ cups warm water
• 1 tsp salt
• 1 tbsp Swift Beef Tallow, melted

Roasted Tomatillo Salsa:

• 6 tomatillos
• 1–2 jalapeños or serrano peppers
• 2 garlic cloves
• ¼ white onion
• 1 handful fresh cilantro
• Juice of 1 lime
• Salt, to taste

Serving:

• Diced white onion
• Chopped cilantro
• Lime wedges

Instructions

1. Season the Swift Beef Brisket generously with the Barbacoa seasoning and coarse black pepper. Cover and refrigerate overnight.
2. Preheat your smoker to 250°F. Smoke the brisket for approximately 8 hours, or until it reaches an internal temperature of 170°F.
3. While the brisket smokes, toast the guajillo and ancho chiles in a dry skillet for 30–60 seconds until fragrant. Remove stems and seeds.
4. Blend the toasted chiles with the onion, tomatoes, garlic, warm beef broth, and Barbacoa seasoning until smooth.
5. Line a disposable foil pan with banana leaves. Place the smoked brisket inside, pour the chile sauce over the top, and add the bay leaves. Fold the banana leaves over the brisket and seal the pan tightly with foil.
6. Return the pan to the smoker and continue cooking at 250°F for about 4 hours, or until the brisket is probe tender and reaches an internal temperature of 200–205°F.
7. Remove from the smoker and let the brisket rest, covered, for at least 3 hours before slicing.
8. Meanwhile, roast the tomatillos, peppers, onion, and garlic until lightly charred. Blend with the cilantro, lime juice, and salt until smooth.
9. To make the tortillas, combine the masa harina, warm water, salt, and melted Swift Beef Tallow. Let the dough rest for 10 minutes, then divide into small balls, press into tortillas, and cook on a hot griddle for about 1 minute per side.
10. Slice the brisket against the grain, then chop into bite-sized pieces. Serve on warm tortillas with roasted tomatillo salsa, diced onion, cilantro, and fresh lime wedges.