Tacos de Barbacoa

TACOS WITH BARBACOA FROM BEEF BRISKET
TACOS DE BARBACOA
DE RES

This dish brings back childhood memories, because
Barbacoa is often used on special occasions. Classically, it comes with
prepared for a large sheep or goat, but a beautiful one
Beef brisket tastes at least as good.

FOR 4 PEOPLE

2 kg beef brisket (breast of beef), tendons and
Fat removed and roughly diced
100 g red onions, cut into rings about 1 cm thick
300 g tomatoes, cut into wedges
4 tbsp paprika powder (spicy)
2 tsp ground cumin
1 tablespoon fresh chipotle chili, chopped
2 teaspoons ground avocado leaves (see page 4)
3 tsp salt
1 tsp freshly ground black pepper
2 tsp rice vinegar

FOR SERVING

2 limes, in wedges
12 wheat or corn tortillas (see page 12)
1 avocado, pitted, peeled and diced
Tomatillo salsa (see page 98)

For the barbacoa, put the beef brisket in a large saucepan and
Pour in 2 liters of water. onions, tomatoes, paprika powder, cruciferous
add cumin, chili, avocado leaves, salt, pepper and rice vinegar,
stir well and bring to a boil. Reduce the heat and at
Cover and simmer at low temperature for 3 hours until
meat has become tender. Stir occasionally and check if there is still
there is enough liquid. If not, add some water
put.
Pull the meat apart with tongs or a fork
Drizzle with a squeeze of lime juice just before serving.
Warm the tortillas, put the meat and the avocado on top
and serve with the salsa and lime wedges.