bbq tacos

Perhaps the greatest Mexican taco there is, the classic Birria Meat stew filled corn taco. And its real easy to do, even in the snow! Ya have to check this out..!

Birria Beef Tacos

Beef Shanks

Cilantro

garlic

onion

lime

chilies

thyme

bay leaves

oregano

cinnamon

salt

chipotle in adobo

tomatoes

beef broth

water

Corn Tortillas

Monterey Jack cheese

Salt and brown beef shanks, set aside.

Next remove seed and stems from chili peppers and add to dutch oven with some water. Steep over hot coals for 15mins.

Remove chilies from water and add to food processor. Add water to processor and adobo Chipotle then blend till mixture is really fine and paste like.

Next place dutch oven over coals and add Shanks with rough chopped onion, garlic,cinnamon, clove, thyme, bayleaf, oregano, diced tomatoes, and the chili paste.

Cook all ingredients in the dutch at 350° for 2.5-3hrs or until meat falls off the bone.

Next spoon some of that oil off the top of the braising liquid. This is important as your going to dip your tortillas into this oily mixture to add flavor and crisp the corn tortilla shell.

After dipping your shells you then give them a fry on your griddle top.

Place meat mixture inside with Monterey jack cheese. Fold shells over and cook both sides till nice and crispy. And its ok if the cheese falls out a bit as it adds to the texture.

Place taco on a fancy ass plate and serve with liquid from braising except you add some diced onion, cilantro, and fresh lime juice to your liquid.

Dip tacos in the dipping liquid and devour.

https://www.youtube.com/watch?v=TSBP4iM2JuA

Tailgating season is upon us and what better way to celebrate than with these delicious, filling, BBQ Beef Brisket tacos? These easy, delicious, and handheld tacos are just what your tailgate needs! 

BBQ Beef Brisket Tacos Recipe

½ pound Beef Brisket

bbq sauce (divided)

salsa verde

tortillas (flour or white corn)

brown sugar

smoked paprika

garlic powder

onion powder

black pepper

chili powder

unprepared coleslaw

cilantro

honey

juice of 1 lime (about 1 tablespoon)

salt and pepper (to taste)

Stir together seasoning rub. Rub all over Brisket.

Set pressure cooker to SEAR (see note for alternate cooking methods). Drizzle oil into instant pot. Brown Brisket on all sides (about 3-4 minutes on each side). Remove from pot.

Add 1 cup bbq sauce and water to pressure cooker, return Brisket to the pot. Cover and turn the vent to the SEALED position. Set to PRESSURE COOK (high) or MANUAL for 45 minutes. (Prepare slaw while Brisket is cooking)

Turn valve to VENT position. Once float valve drops, remove lid. Transfer Brisket to a cutting board, use a sharp knife to chop brisket into 1-inch chunks.

Prepare the Brisket

Toss together slaw and cilantro. Stir together mayo, honey, lime juice, and salt and pepper. Toss dressing and slaw. Taste, add salt and pepper if needed, cover and chill until ready to use.

Prepare the slaw

Fill tortillas with Brisket, top with slaw, additional bbq sauce, and salsa verde. Serve and enjoy!

Assemble the tacos

Top 2 bbq tacos recipes from across the web

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Birria Beef Tacos

BBQ Beef Brisket Tacos Recipe

Top 2 bbq tacos recipes from across the web

The most viewed bbq tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Birria Beef Tacos

BBQ Beef Brisket Tacos Recipe

The most viewed bbq tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine